Run out of ideas for your meal tonight? Cyril Lignac’s Meatballs Recipe will please young and old alike!
Today, on RTL, Cyril Linnac calling us to work Bulletssubordinate Meatballs in tomato sauce. this is traditional italian dish would be perfect with Penny Roget and Stracciatella ! In order to be completely successful dumplingsChef shares some very practical tips!
Cyril Lignac’s Meatball Ingredients
The recipe is for two. Here are the required components:
- 150 gm minced beef
- 150 gms sausage meat
- 250gm tomato puree or tomato sauce
- 1/2 onion
- 1 clove garlic
- 1 sprig of fresh thyme
- 1/2 bunch basil
- 15g grated parmesan cheese
- 1 organic egg
- 50 gm ricotta
- 1 tablespoon chopped parsley
- 50gm bread without crust, soaked in milk
- 150 g penne
- 1-2 small burrata balls
- olive oil
- 1 teaspoon coarse salt
- Fine salt and ground pepper
You can replace beef with veal.
Cyril Lignac’s Meatball Stages
It takes 20 minutes to prepare and 30 minutes to cook. Here are the steps to follow:
- Peel and chop onions and garlic. In a saucepan, heat a little olive oil and onion juice. Add tomatoes, thyme, garlic and basil. Leave on low heat until the water evaporates from the tomatoes.
- In a bowl, place ground beef, which is mixed with grated Parmesan, eggs, and ricotta cheese.
- Soak breadcrumbs in milk. Squeeze and add chopped parsley.
- Knead the meat mixture with the soaked breadcrumbs with your hands. Salt and pepper everything. Form balls by hand and place on a plate.
- In a hot frying pan, pour a little olive oil. Put the dumplings and brown them. Once they are golden, transfer them to a baking dish and pour the tomato sauce over them. Bake for 10 minutes at 170°C.
- In a saucepan of boiling salted water, cook the penne for 7 minutes. Then, in a hot meatball cooking pan, put 2 to 3 tablespoons of tomato sauce. Drain the brown with a perforated spoon and put it in the sauce. 2 minute reheat, just to bind.
All you have to do is put the penne with tomato sauce and meatballs in deep plates. You can also add stracciatella, a little olive oil and some basil leaves.