Multigrain macaroni with meatballs

Name: multigrain macaroni with meatballs
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g Macaroni multigrain (pack a 500 g); 3 el olive oil; 1 package beef soup balls a 30 pieces; 1 bag Italian wok vegetables with broccoli (750 g, frozen); 1 pot Pastasauce sugo basilico (490 ml); 100 g grated cheese young (bag a 175 g)

A tasty recipe. The main course contains the following ingredients: meat, macaroni (multigrain (pack a 500 g)), olive oil, beef (soup balls a 30 pieces), Italian (wok vegetables with broccoli (750 g, frozen)), pasta sauce (sugo basilico (490 ml) )) and grated cheese (young (bag a 175 g)).

Ingredients

Directions

Cook the macaroni al dente according to the instructions on the package. Let the macaroni drain in a colander, put the pasta back in the pan and stir it with 1 tbsp olive oil. Keep the macaroni warm.
Heat in a wok or frying pan 2 tbsp olive oil and fry in it, stirring, the balls around brown. Remove them from the pan. Pour some oil into the wok or frying pan and stir fry the wok vegetables according to the instructions on the package. Scoop the meatballs back, add the sugo basilico and bring it to the boil while stirring (add some water if the sauce is too thick). Season with salt and pepper.
Spoon the macaroni into 4 deep plates and spoon the sauce on it. Sprinkle the grated cheese over it.