Ingredients
| A packet |
meatballs |
| 75 g pp |
pasta (per person) |
| 2 tsp |
Grain mustard |
| 2 tsp |
Clear honey |
| ½ or 1 |
Stock cube |
| 250 ml |
Boiling water |
| 2 or 3 tbsp |
Yoghurt |
|
oil (for frying) |
Method
- Brown the meatballs in a frying pan with a little oil.
- Cook the pasta as per its instructions.
(Time it to be ready when the sauce is ready.)
- Add the honey and mustard to the pan and cook for two to three minutes.
(You may need to cover the pan in case the mustard seeds start popping.)
- Make up the stock, using the stock cube and boiling water.
- Add the stock to the pan, stirring gently. Cook uncovered for about ten minutes until the sauce starts to thicken.
(Add - a little - more hot water if it is getting too thick.)
- Take off the heat and stir in the yoghurt.
- Drain the pasta and serve