Servings: 4
Preparation: 20 minutes
Cooking: 30 minutes
Ingredients
- 1 egg
- 5 ml (1 tsp) mixed herbs from Provence
- 5 ml (1 tsp) dried oregano
- 1 pinch of cayenne pepper
- 12 basil leaves, chopped
- 125 ml (½ cup) 35% cream
- 450 gr (16 oz) ground beef or ground veal
- 1 onion, very finely chopped
- 3 cloves of garlic, chopped
- 500 ml (2 cups) grated parmesan (good quality)
- 90 ml (6 tbsp) breadcrumbs
- 20 to 25 cubes of cheddar cheese ½’’ on each side
- 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1.5 l (6 cups) homemade tomato sauce
- Salt and pepper to taste.
Preparation
- In a bowl, using a fork, mix the egg, Provencal herbs, oregano, cayenne pepper, basil, cream, salt and pepper.
- Then add the meat, onion, garlic, parmesan, breadcrumbs and mix until you obtain a homogeneous mass.
- With your hands, form 20 to 25 meatballs in which you insert a cube of cheese.
- In a hot pan, brown the meatballs coated in Mycryo butter or in the fat of your choice, for 1 to 2 minutes.
- In a casserole dish containing the tomato sauce, place the meatballs and simmer over low heat for 25 minutes. Check the seasoning.
- Serve the meatballs in the tomato sauce on pasta.
