Скачать или смотреть There Is This Cute Little Restaurant in Paris Called Balls - French Meatball Sub - Tomato Sauce

When I visited Paris in spring 2017, I stopped in at this gift shop called Merci on Boulevard Beaumarchais. Upstairs in the back there was a book section and I found a cookbook called "Balls," and purchased it. The great idea was to sell quinoas balls on a stick at the farmers market. I made the quinoa balls and decided to abort that idea. The cookbooks is from a restaurant called Balls in Paris http://www.ballsrestaurant.fr on 47 Rue Saint-Maur. The restaurant is less than a mile from the gift store. I have now made about half the ball recipes in the cookbook. This one is the basic beef and parsley and is great with almost anything. I add it to spaghetti, I eat them plain with a sauce or in this case a meatball sub with a tomato sauce. The tomato sauce is a bonus recipe. Anyway this sub is crazy good, the meatballs are tender and tomato sauce is better than marinara and soaks into the bread and makes for an awesome sandwich. Give its try and you'll find you'll have more friends than you what to do with.

Enjoy,
Michael

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Meat Balls

Soak 50g of French bread in 200ml milk. Sauté one large white onion in 1 table spoon canola oil and 1 tablespoon sugar. Cook until transparent and remove from the heat. In a large mixing bowl combine 600g ground beef with 2 eggs, 1 tablespoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper. Next squeeze the milk out of the French bread and add the dread to the meat mixture and gently combine. Form into ball and pan sauté each ball until well brown on the outside. They will still be raw on the inside so bake them at 350F for 20 to 25 minutes or until no longer raw inside.

Once cooked you can add them to all sorts of dishes like spaghetti, or eat them plain in a sauce. Anyway here I paired them with a simple tomato sauce and served them on a French loaf and it was amazing.

Tomato Sauce
Combine 1 large can diced tomatoes with 1tablespoon tomato paste, 1 teaspoon sugar, 1 teaspoon basil, 1/2 teaspoon thyme, 1/2 teaspoon salt and mix over medium heat for 30 minutes. It will reduce and the tomatoes will break down but if you want even less chunks take an immersion blender, and blend to the desired consistence.