Ingredients
Beef broth
- 1 l water
- 2 cubes beef broth
Meatballs
- 1 kg mince (mixed)
- 1 spice mix ((here spaghetti seasoning))
- 2 eggs
- 70 gr breadcrumbs
- 10 gr butter (before baking)
Tomato Sauce
- 200 g butter (for the roux)
- 200 g flour (for the roux)
- 1 l milk (full)
- 3 tomato paste (big cans )
Optional
- 1 tbsp madeira ( or cognac – whiskey- …)
Instructions
The balls
- Put the water on and add the cubes of beef broth
- Mix the minced meat with the spices, egg yolks and breadcrumbs.
- Wet your hands and roll the balls. Keeping your hands wet will keep the minced meat from sticking to your hands.
- Cook the balls in the broth for up to 5 to 10 minutes depending on the size of the balls. Once they come to the top you know they are done.
- Take a pan. Melt a knob of butter and briefly brown the meatballs. Set aside.
The sauce
- In a large bowl melt the butter and add the flour. Stir well and so you get a roux. Let warm gently for up to 5 minutes and and stir occasionally. This will get the flour taste out of the roux (and thus the sauce).
- Pour the milk bit by bit through the roux and stir well until the roux is completely absorbed by the milk. Clumps? Don’t panic – keep stirring and if it doesn’t work just get out your mixer.
- If necessary, pour the beef broth through a sieve. Add the strained beef broth.
- Add the tomato paste can by can until you have a sufficient red tomato sauce (both in appearance and taste). This can be up to 3 cans.
- Add the balls.
- Finish with salt and pepper.
Optional
- Add a dash of liquor to taste for a specific twist.
Nutrition Facts
Variants
- For a spicy touch, add a pinch of red pepper flakes and/or cayenne to the tomato sauce.
- Replace some of the minced meat with veal or pork for a different flavor.
- Add finely chopped vegetables such as garlic, onion, bell bell pepper or mushrooms for extra flavor and texture.
- Add bacon bits.
- Use less tomato paste and replace with tomato pulp or passata.
Frequently Asked Questions
Count 200g of minced meat per person. A little more if you have big eaters.
Freshly made balls in tomato sauce can easily be kept for 3 to 4 days in a refrigerator at 6°C.
Add a binder such as breadcrumbs and eggs. Make sure the mixture is neither too wet nor too dry.
Yes. Make sure they are well cooled and well wrapped to prevent freezer burn.
Infinite variations possible of course But typical herbs are basil, oregano, rosemary and garlic. A little red pepper flakes can also add some extra spice.
Mashed potatoes, pasta, fries, rice certainly fit the bill. And the day after, the surplus with a slice of bread. Top!
The thickness of a tomato sauce with roux is determined by the amount of roux relative to the amount of liquid. For a 1 l thick sauce, use a 200g roux.
