Servings: 5
Calories: 550kcal
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 keeps the mince 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 up you know they are ready.
- Take a pan. Melt a knob of butter and brown the balls briefly. Set aside.
The sauce
- In a large bowl, melt the butter and add the flour. Stir well and so you get a roux. Let it warm gently for up to 5 minutes, stirring occasionally. This is how you get the flour flavor out of the roux (and thus the sauce).
- Pour the milk bit by bit into 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 bring out your blender.
- 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.
Voedingswaarden
Calories: 550kcal
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.
