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  1. Back to homepage
  2. Recipes
  3. Meatballs with linguine

Meatballs with linguine

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 6
Makes:

800 grams tomatoes, skinned and seeded
2 medium onions, finely chopped
100 ml olive oil
2 tbsp. sherry vinegar
1 tbsp. sugar
2 cloves garlic, crushed
4  basil leaves, torn
2  bay leaves
1 sprig of thyme, fresh
 to taste salt
 to taste pepper
500 grams lean beef, chopped
1 medium onion, finely chopped
1  egg yolk
2 tbsp. breadcrumbs
1 tbsp. parsley, chopped
 to taste salt
 to taste pepper

Instructions

STEP 1/5

For the tomato sauce, soften the garlic and onions with the olive oil in a pan over medium heat. Add all the remaining sauce ingredients except basil and cook slowly for a further 20 - 25 min.

STEP 2/5

Place the cooked sauce ingredients in the MQ 40 chopper accessory. Start slowly, combining the ingredients and then gradually increasing speed to get a smooth liquid, but without overworking it.

STEP 3/5

For the meatballs, place the beef, parsley and onions in the MQ 40 chopper/ blender accessory again. Transfer the mixture to a big bowl.

STEP 4/5

Add the bread crumbs and egg yolk to the beef mixture and mix with your hands to combine. Then form the mince into walnut sized balls.

STEP 5/5

Heat a little olive oil in a nonstick frying pan. Cook the meatballs for about 4 minutes on each side until golden brown. Add them to the tomato sauce and cook gently for a further 6 minutes. Toss in torn basil leaves and serve with freshly cooked linguine and grated parmesan.


This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 40 (1.25 l) chopper/ blender accessory, like for example in our set: MQ 745 Aperitive.
This recipe can be also prepared with MQ 5045 WH Aperitive.

  1. Back to homepage
  2. Recipes
  3. Meatballs with linguine

Meatballs with linguine

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
Show me the recipe
lorem ipsum
Servings:6
Makes:

Ingredients


800 grams tomatoes, skinned and seeded
2 medium onions, finely chopped
100 ml olive oil
2 tbsp. sherry vinegar
1 tbsp. sugar
2 cloves garlic, crushed
4  basil leaves, torn
2  bay leaves
1 sprig of thyme, fresh
 to taste salt
 to taste pepper
500 grams lean beef, chopped
1 medium onion, finely chopped
1  egg yolk
2 tbsp. breadcrumbs
1 tbsp. parsley, chopped
 to taste salt
 to taste pepper

Instructions

STEP 1/5

For the tomato sauce, soften the garlic and onions with the olive oil in a pan over medium heat. Add all the remaining sauce ingredients except basil and cook slowly for a further 20 - 25 min.

STEP 2/5

Place the cooked sauce ingredients in the MQ 40 chopper accessory. Start slowly, combining the ingredients and then gradually increasing speed to get a smooth liquid, but without overworking it.

STEP 3/5

For the meatballs, place the beef, parsley and onions in the MQ 40 chopper/ blender accessory again. Transfer the mixture to a big bowl.

STEP 4/5

Add the bread crumbs and egg yolk to the beef mixture and mix with your hands to combine. Then form the mince into walnut sized balls.

STEP 5/5

Heat a little olive oil in a nonstick frying pan. Cook the meatballs for about 4 minutes on each side until golden brown. Add them to the tomato sauce and cook gently for a further 6 minutes. Toss in torn basil leaves and serve with freshly cooked linguine and grated parmesan.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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