Tangy meatball ragout recipe

Tangy Meatball Ragout recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This tangy meatball ragout recipe is a delightful combination of juicy meatballs and a rich tomato-based sauce. The meatballs are seasoned to perfection and cooked until tender, while the sauce is infused with tangy flavors that complement the meatballs beautifully. This comforting dish is perfect for a cozy family dinner or a gathering with friends. Serve it over pasta or with crusty bread for a satisfying meal that will leave everyone wanting more.

Keywords: tangy, meatball, ragout, recipe, tomato-based sauce

Tangy meatball ragout recipe details

Tangy meatball ragout recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

1	bun, leftover from the day before
100 ml	hot milk
400 g	minced veal
4	anchovy fillets in brine or oil
2	shallots
3 tbsp	butter
1	lemon, grated peel
3	egg yolks
	salt and pepper
	freshly grated nutmeg
1 ½ l	beef stock
3 tbsp	flour
200 g	single cream
1 tsp	lemon juice, you may need a bit more
100 g	small capers
1 pinch(es)	sugar

Instructions

Soak the bun in the hot milk. Finely chop the anchovies. Dice the shallots, sauté them in butter until lucent, then allow to cool.

Squeeze out the liquid of the bun and place the bread in a bowl, together with the veal mince. Add the anchovies, shallots, lemon peel, 2 egg yolks, salt, pepper and nutmeg and mix until well combined. With damp hands, form small meatballs.

Bring the stock to a boil, insert the meatballs and simmer over low heat for 8-10 minutes. With a slotted spoon take out the cooked meatballs and keep them warm.

For the sauce, melt the remaining butter, stir in the flour and cook stirring until pale yellow. By and by add the stock and cook until you have got a slightly boiling smooth sauce. Stir in the single cream and capers. Season to taste with salt, pepper, lemon juice and sugar. Fold in the remaining egg yolk, now don’t allow the sauce to boil anymore.

Transfer the meatballs into the sauce and allow to stand for a minute. Then serve with boiled potatoes.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 35 min
Grade of difficulty:
medium
Calories per portion:
n/a