Classic Meatballs
6 servings
120 minutes
Classic meatballs are a true masterpiece of French cuisine that combines rich flavors and gastronomic traditions. Their history dates back to the times when the art of meat preparation flourished. Juicy and aromatic with a tender texture from a mix of beef and pork mince, they gain depth of flavor from spices, ricotta, and red wine. The tomato sauce enveloping each piece adds a rich sweet-sour note, creating perfect balance. Baked to perfection in the oven, these meatballs become an essential element of a cozy dinner. They are served with pasta, fresh bread or enjoyed alone, complemented by grated Parmesan and herbs. Elegance and simplicity make this recipe a favorite among lovers of classic French cuisine.
1
Chop the slices of bread in a food processor
- White bread: 100 g
2
In a large bowl, mix beef, pork, fat, chopped ham, parsley, oregano, fennel seeds, red pepper, cumin, cloves, and crushed bread. Add salt and pepper. Mix by hand and set aside.
- Ground beef: 300 g
- Ground pork: 300 g
- Salo (cured pork fat): 50 g
- Ham: 50 g
- Parsley leaves: 70 g
- Dried oregano: 2 teaspoons
- Fennel seeds: 1 teaspoon
- Ground red pepper: 1 teaspoon
- Ground caraway: 1 teaspoon
- Ground cloves: 1 teaspoon
- White bread: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
In a bowl, mix ricotta cheese, milk, and beaten eggs. Add the mixture to the meat and stir. Chill for an hour.
- Ricotta cheese: 120 g
- Milk: 2 tablespoons
- Chicken egg: 3 pieces
4
Preheat the oven to 150 degrees. Shape the meatballs and place them on parchment greased with oil. In a deep skillet, heat 3 tablespoons of oil. Fry the meatballs. Place all the meatballs in the skillet, pour in the wine, and cook for about 2 minutes.
- Olive oil: 6 tablespoons
- Dry red wine: 1 glass
5
Add tomato paste and broth, bring to a boil, and cover the pan. Place in the oven and bake for about 1 1/2 hours. Serve the finished meatballs on a plate, drizzled with sauce and sprinkled with grated Parmesan cheese and parsley. Serve with bread or spaghetti. Enjoy your meal!
- Tomato puree: 4 glasss
- Beef stock: 1 glass
- Grated Parmesan cheese: to taste
- Parsley leaves: 70 g
