Classic meatballs

Classic meatballs

By
From
The Beef Club
Serves
4
Prep
25 mins
Cooking time
20 mins
Photographer
Marie-Pierre Morel

The meatballs

Ingredients

Quantity Ingredient
1 onion
1 tablespoon olive oil
2 garlic cloves
1/2 bunch parsley
500g minced beef
1 teaspoon fine salt
25g breadcrumbs
A pinch pepper
1 teaspoon ground star anise
1 large egg

The sauce

Quantity Ingredient
1 large aubergine
2-3 tablespoons olive oil
3-4 garlic cloves, unpeeled and crushed
2 sprigs thyme
1 bay leaf
400ml Tomato sauce
60g pecorino or parmesan
1/2 bunch marjoram or basil
a dash olive oil

Method

  1. To make the meatballs, finely slice the onion and sweat in olive oil in a frying pan for 6–7 minutes. Finely slice the garlic and parsley. Stir together the onion, garlic and parsley with the remaining meatball ingredients. You can prepare this mixture the day before.
  2. Preheat the oven to 200°C. With oiled hands shape the meatballs into the size of a ping pong ball. Put in an ovenproof dish and into the oven for 10 minutes.
  3. To make the sauce cut the aubergine into large cubes and fry them in the olive oil over a medium–high heat for 5 minutes. Add the garlic cloves, thyme and bay leaf and cook for a further 5 minutes, until the aubergine is nicely golden and soft.
  4. Put the meatballs with their cooking liquid into a saucepan and add the tomato sauce. Reheat gently.
  5. Serve the meatballs in the sauce with cubes of aubergine, pecorino, a few marjoram or basil leaves and a dash of olive oil.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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