Super balls (yes, because everyone is always happy to eat dumplings, right ?!) ! But for a change, here is a stew of beef meatballs to fall to serve with fresh pasta or gnocchi. I am even sure that you fight to the last !

Ragout of beef meatballs, tomato and basil

Ingredients (for 4)

For the meatballs

  • 500 g of good ground beef, a little fat
  • 1 large egg
  • 50 g of grated parmesan cheese
  • Zest of one untreated lemon
  • 3-4 cloves garlic, crushed
  • 1 pinch of cinnamon
  • 1 good pinch of Espelette pepper
  • Of nutmeg, freshly grated (depending on your taste, personally I put a lot)
  • Salt and pepper

For the sauce

  • 800 g tomatoes, whole or crushed in juice
  • 2 cloves of garlic
  • A bunch of fresh basil
  • The Espelette pepper
  • 2 c to c wine vinegar
  • Olive oil
  • Salt and pepper

Description

For the meatballs, mix all the ingredients together, mix well and shape into small meatballs the size of a large ball and refrigerate.

To prepare the sauce, crush the cloves of garlic and separate the stems of the basil leaves, then trim the stems.

Pour a good drizzle of olive oil in a saucepan and put the crushed garlic cloves to melt over low heat, with the stems of basil for 8 min. Then add the crushed tomatoes, the chili, the vinegar, the salt, the pepper and let it simmer for 40 min (mix with a little water if necessary).

During this time, heat the olive oil in a frying pan and fry the meatballs on all their faces, add to the sauce and continue cooking for 25 min.

At the end of the cooking, add half of the basil leaves, slightly torn, and mix.

Serve this stew with good, fresh pasta type noodles with the rest of the basil and nice big shavings of parmesan.

Written by Doc

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