# Spaghetti Boulettes (without spaghetti and with small meatballs)

This recipe is for a comfortable, non-Christmas meal featuring small meatballs in a creamy tomato sauce, perfect for those with small teeth.

- Servings: 3 servings
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 2 finely minced onions
- 4 finely minced garlic cloves
- 200 gr ground beef
- 100 gr sausage meat
- 0.5 egg, beaten
- 1 handful breadcrumbs (ideally panko)
- effarante quantité Parmesan cheese
- 1 handful chopped parsley
- salt
- pepper
- paprika
- tarpin olive oil
- origano
- thyme
- 1 cas tomato paste
- 1 belle lampée red wine
- 1 boite crushed tomatoes
- 10 cl liquid whole cream
- pasta

## Instructions

1. Finely mince 2 onions and 4 cloves of garlic.
2. Brown half of the minced onions and garlic in a generous amount of olive oil and let cool slightly.
3. In a salad bowl, combine 200gr of ground beef, 100gr of sausage meat, 1/2 beaten egg, 1 handful of breadcrumbs (ideally panko), a staggering amount of Parmesan, 1 handful of chopped parsley, the previously browned onions and garlic, salt, pepper, and paprika.
4. Mix well and form small meatballs until all the mixture is used and your patience runs out.
5. Ideally, let the meatballs rest for about half an hour in the fridge; if not, roll them very lightly in flour to help them hold their shape during cooking.
6. Brown the meatballs in a good drizzle of olive oil and set aside.
7. In the same pan, add the remaining onions and garlic with oregano and thyme, and let them brown for a few minutes.
8. Add 1 tablespoon of tomato paste, mix well, and cook for 2 minutes.
9. Deglaze with a good splash of red wine, let it reduce for a few moments, then add 1 can of crushed tomatoes.
10. Let the sauce reduce a bit, then add 10cl of liquid whole cream.
11. Let the sauce simmer while you cook the pasta until it thickens.
12. Cook the pasta.
13. Return the meatballs to the sauce.
14. Add the cooked pasta to the sauce with a little cooking water and let it cook for another 2 minutes on the heat.
15. Finish with more Parmesan and serve.

## Equipment

- pan
- bowl
- spatula

## Tips

- Let the meatballs rest in the fridge for half an hour if you have time, otherwise roll them lightly in flour to help them hold their shape during cooking.
- Don't hesitate to snack on a few meatballs while cooking, they're addictive.

## Source

- Original video: https://vm.tiktok.com/ZNR6S5RuN/
- Recipe page: https://www.cliprecipe.com/recipe/31d53148-66e1-4be1-9cc8-291585cc2f52
- Extracted: 2025-12-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt