✦ Featured
Le Chaudron recipe
Boulettes sauce tomate
Beef meatballs in tomato sauce
⏱ 50 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)ground beef (85% lean)
100 g (3½ oz)fine breadcrumbs
80 g (3 oz)grated Parmesan
2whole eggs
1yellow onion
4 clovesgarlic
800 g (28 oz)canned peeled tomatoes
200 ml (¾ cup)red wine
2 tbsptomato paste
4 tbspextra-virgin olive oil
1bunch of fresh basil
1bunch of flat-leaf parsley
1 tbspdried oregano
1 tspsugar
1 tspfine salt
1 tspfreshly ground pepper
- 800 g (28 oz) ground beef (85% lean)
- 100 g (3½ oz) fine breadcrumbs
- 80 g (3 oz) grated Parmesan
- 2 whole eggs
- 1 yellow onion
- 4 cloves garlic
- 800 g (28 oz) canned peeled tomatoes
- 200 ml (¾ cup) red wine
- 2 tbsp tomato paste
- 4 tbsp extra-virgin olive oil
- 1 bunch of fresh basil
- 1 bunch of flat-leaf parsley
- 1 tbsp dried oregano
- 1 tsp sugar
- 1 tsp fine salt
- 1 tsp freshly ground pepper
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
- Finely dice the onion, 3 mm (⅛ in). Remove the germ from the 4 garlic cloves and crush them. Chop the basil and parsley, keeping a few leaves whole to garnish.
- In the large bowl, combine the beef, breadcrumbs, Parmesan, 2 eggs, half the onion, 1 crushed garlic clove, half the herbs, the oregano, salt and pepper. Mix with your hands for 3 minutes.
- Roll into even balls the size of a large walnut (about 40 g / 1½ oz each) with wet hands. Set on a tray.
- Heat 2 tbsp of olive oil in the large sauté pan over medium-high heat and brown the meatballs all over in batches, 8 minutes.
- Set aside. In the same pan, soften the rest of the onion and garlic for 4 minutes. Add the tomato paste and cook 1 minute.
- Deglaze with the red wine, scraping up the browned bits, and reduce for 3 minutes. Add the crushed tomatoes with their juice, the sugar, salt, pepper and dried oregano.
- Simmer for 10 minutes until thickened. Taste and adjust.
- Return the meatballs to the sauce, cover and simmer over low heat for 20 minutes. Sprinkle with the remaining herbs and serve with spaghetti or polenta.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.