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Le Chaudron recipe
Boulettes yeux de monstre en sauce
Monster eyeball meatballs in tomato sauce
⏱ 45 minServes 4Medium460 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)ground meat
50 g (2 oz)breadcrumbs
1whole egg
50 g (2 oz)grated Parmesan
12mozzarella pearls
500 g (18 oz)tomato sauce
1 tsporegano
- 400 g (14 oz) ground meat
- 50 g (2 oz) breadcrumbs
- 1 whole egg
- 50 g (2 oz) grated Parmesan
- 12 mozzarella pearls
- 500 g (18 oz) tomato sauce
- 1 tsp oregano
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In the bowl, mix the ground meat with the breadcrumbs, whole egg and grated Parmesan, season with salt and pepper and knead well until it holds together.
- Shape even meatballs around each mozzarella pearl, sealing it inside — the melted cheese will become the eye.
- Brown the meatballs on all sides in the sauté pan over medium heat for about 10 minutes, turning them gently so they color evenly.
- Pour in the tomato sauce and oregano and simmer over low heat for about 15 minutes so the meatballs soak up the sauce.
- At the end, carefully slice off the top of each meatball to reveal the melted mozzarella — a white eye staring up from the bloody sauce.
- Arrange the eyeballs in the sauce-coated dish and serve hot with pasta or mashed potatoes — comfort food with a creepy stare.
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