Meat balls "in Italian"

100 g minced chicken

100 g ground beef

60 g small horns or vermicelli

1 tomato

? carrots

3 Art. l. wheat flour

2 Art. l. butter

1-2 Art. l. grated hard cheese

Boil the pasta until half, drain, drain.

Beef and chicken stuffing mix, add the flour, stir to moisten your hands with water, formed into balls the size of no more than a walnut.

Melt butter in a deep frying pan, fry the balls over low heat, then add the water that it covers half balls, bring to a boil.

Grind grated or in a blender carrots and tomatoes, put in a pan with balls, cover and simmer for 20 minutes, then add the pasta, stir, cover and simmer for another 2 minutes until cooked pasta.

Sprinkle meat balls "in Italian" cheese before serving.