How to cook meatballs

You will need
    • Pasta with meatballs in pink sauce:
  • 300 g tagliattels;
  • 400 g ground beef;
  • A glass of tomato juice;
  • 3/4 cup of cream;
  • 1 small onion;
  • 1 egg;
  • 3 cloves of garlic;
  • fresh basil;
  • dried herbs (parsley
  • basil
  • thyme);
  • salt;
  • freshly ground black pepper;
  • olive oil for frying;
  • 100 g Parmesan.
  • Swedish meatballs:
  • 400 grams of beef;
  • 200 grams of pork;
  • 1 small onion;
  • 1 egg;
  • 1 glass of milk;
  • 1/2 cup breadcrumbs;
  • salt;
  • 2 tablespoons of vegetable oil;
  • ghee for frying.
Very tasty and hearty dish - pasta with meatballs in pink sauce. Grind beef pulp in a food processor or skip meat through a meat grinder. Put the minced meat in a bowl. Finely chop the onion, garlic and greens basil. Fry onion in warm olive oil until golden brown. Cool the roast and place it in a bowl of minced meat, salt and pepper, add the egg and basil. Form wet walnut-sized balls with wet hands.
In the pan, where the onions were fried, add butter, heat it. Lay out the meatballs and quickly fry them until golden brown. Pour tomato juice into the pan, add chopped garlic, salt and ground black pepper. Throw in the mixture dried basil, thyme and parsley. Reduce the heat and simmer the sauce for 7-10 minutes.
Pour the cream into the pan and mix. Add salt if necessary. Cook the sauce for another 10-15 minutes - the liquid should decrease in volume and thicken. While the sauce reaches the necessary condition, boil the pasta tagliatelle. Put them in salted boiling water, pour in a spoonful of vegetable oil and cook according to the package instructions. Discard the prepared paste in a colander and let the water drain.
Put the tagliata on the heated large plates, pour the sauce over the top of the pasta, carefully spreading the meatballs around the pasta slides. Sprinkle the dish with freshly ground black pepper and garnish with fresh basil leaves. In a separate bowl, serve finely grated Parmesan.
Try to cook small meatballs in the Swedish style. In this Scandinavian country such a dish is served on all children's holidays.Cook the minced meat by scrolling beef and pork in a meat grinder. In a glass of milk, soak the breadcrumbs. Finely chop the onion and fry it in hot vegetable oil until transparent. Cool it down.
Put in a bowl with minced crackers, onion, egg. Salt and pepper the mixture. Grease a large flat plate with vegetable oil. Form wet walnut-sized balls with wet hands. Melt butter in a frying pan and put a portion of meatballs in it. To do this, bring the plate to the pan, tilt it - and the meat balls will slide off into the hot oil.
Toast the meatballs, shaking the pan from time to time. Do not interfere with their spatula - meat balls should keep perfectly round shape. The finished products are elastic, juicy and ruddy from all sides. After roasting one serving, drain the rest of the fat, wash the pan, put fresh oil into it and start roasting the second batch.