Beef Meatballs


It is a classic of the family food and we love it! Sometimes we use veal instead of beef, or pork. We made tiny mini balls with a dip as appetizer once, but today, it is a big plate of classic beef meatballs, parpadelle pasta, good Parmesan, Italian red wine on the side... happiness is that simple! :)

If you want to test our meatballs recipe, it's here:


For the balls:

– 1 1/2 lb ground beef meat

– 1 big tbsp mustard and the same of ketchup

– 1 tsp Worcester sauce

– Provence herbs

– 2 garlic cloves

– salt and pepper

For the sauce:

– 2 onions

– 3 carrots

– 2 garlic cloves

– 25fl oz tomato sauce

– 7fl oz veal broth

– 1 glass of red wine

– 2 laurel leaves

– A few basil branch

– Cayenne pepper

– Parsley and Parmesan


– In a bowl, combine the ground meat and all the ingredients with your hands. Form the balls and stir fry until golden in some olive oil (only golden, not fully cooked!). Reserve.

– In the same pan, stir fry the onions, the carrots and add the crushed garlic. Deglaze with the red wine. Add the tomato sauce, the veal broth, laurel, basil. Season: salt and pepper.

– When the sauce is boiling, add the balls and simmer at low heat for about 1 hour.

– Remove the balls from the pan.

– 1 minute before your pasta are fully cooked, take them out and dive them in the tomato sauce. If necessary add some of your cooking water. Simmer for a few minutes until the pasta are fully cooked.

– Add chopped parsley and parmesan before serving.

– End with a few drops of olive oil.

Bon appétit ! I hope you will give it a try !