Spaghetti with Gouda cheese and fresh meatballs

Prepare this spaghetti dish with your own freshly made meatballs. The meatballs in combination with the Gouda cheese sauce and cooked vegetables make this a wonderful spaghetti meal.

Preparation

• Mix the mince, egg and breadcrumbs and season generously with salt and pepper.
• Make 20 meatballs.
• Heat half of the butter in the pan and fry the meatballs for 15 minutes.
• Peel and dice the celeriac.
• Halve and slice the red onions.
• Chop the peppers.
• Heat the rest of the butter in a pan and fry the celeriac for a few minutes.
• Add the stock and cook the celeriac for 10 minutes.
• Add the pepper and red onion and cook for another 5 minutes.
• Add ERU Cheese Spread Gouda and heat for 2 minutes.
• Cook the spaghetti al dente.
• Distribute the pasta over 4 plates, top with the meatballs followed by the sauce with the vegetables.

Method

• Mix the mince, egg and breadcrumbs and season generously with salt and pepper.
• Make 20 meatballs.
• Heat half of the butter in the pan and fry the meatballs for 15 minutes.
• Peel and dice the celeriac.
• Halve and slice the red onions.
• Chop the peppers.
• Heat the rest of the butter in a pan and fry the celeriac for a few minutes.
• Add the stock and cook the celeriac for 10 minutes.
• Add the pepper and red onion and cook for another 5 minutes.
• Add ERU Cheese Spread Gouda and heat for 2 minutes.
• Cook the spaghetti al dente.
• Distribute the pasta over 4 plates, top with the meatballs followed by the sauce with the vegetables.

Share

Print