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  1. Powrót do strony głównej
  2. Przepisy
  3. Meatballs with linguine

Meatballs with linguine

Ȑ
Stopień trudności
Low
ȑ
Czas
0 Min.
&
Autor
Marc Fosh
lorem ipsum

Składniki

Porcje: 6
Robi:

800 gram tomater, skinned and seeded
2 medium lök, finely chopped
100 ml olivolja
2 tbsp. sherry vinäger
1 tbsp. socker
2 cloves vitlök, crushed
4  basil leaves, torn
2  vikblad
1 sprig of timjan, fresh
 to taste salt
 to taste peppar
500 gram lean beef, chopped
1 medium lök, finely chopped
1  äggula
2 tbsp. ströbröd
1 tbsp. persilja, chopped
 to taste salt
 to taste peppar

Instrukcje

KROK 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.

KROK 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.

KROK 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.

KROK 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.

KROK 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. Powrót do strony głównej
  2. Przepisy
  3. Meatballs with linguine

Meatballs with linguine

Pokaż mi przepis
Ȑ
Stopień trudności
Low
ȑ
Czas
0 Min.
&
Autor
Marc Fosh
Pokaż mi przepis
lorem ipsum
Porcje:6
Robi:

Składniki


800 gram tomater, skinned and seeded
2 medium lök, finely chopped
100 ml olivolja
2 tbsp. sherry vinäger
1 tbsp. socker
2 cloves vitlök, crushed
4  basil leaves, torn
2  vikblad
1 sprig of timjan, fresh
 to taste salt
 to taste peppar
500 gram lean beef, chopped
1 medium lök, finely chopped
1  äggula
2 tbsp. ströbröd
1 tbsp. persilja, chopped
 to taste salt
 to taste peppar

Instrukcje

KROK 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.

KROK 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.

KROK 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.

KROK 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.

KROK 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.

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