Pasta mit Hackbällchen in Curry-Gemüse-Sauce

1.Peel, wash, halve lengthwise, and slice the carrots diagonally. Melt fat in a pot, add flour, and sauté for about 2 minutes. Stir in broth and milk. Bring the sauce to a boil, let it simmer for about 2 minutes, and season with salt and pepper. Toast the bread and cut into cubes. Wash the coriander, shake dry, and finely chop. Mix the minced meat, egg, coriander, and diced toast. Season with salt, pepper, and cumin. Form small balls with moistened hands. Cook pasta in boiling salted water according to package instructions. Add carrots and peas about 3 minutes before the pasta is done. Heat oil in a pan and fry the meatballs over medium heat for 5-8 minutes, turning occasionally. Arrange pasta, top with sauce, and place meatballs on top.