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Meatballs in tomato-vodka sauce

Mains
Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Meatballs in tomato-vodka sauce

Fresh pasta
Coarse salt
Parmesan cheese
Pepper
0.5dlFinely grated daggammelt bread
0.5-1Chopped fresh chili m. or u. cores
1cloveMinced garlic
1Small eggs
1Large tablespoons. Parmesan cheese, if desired. freshly grated
1tspSugar
1tspDried or 1 tablespoon chopped fresh thyme
140gTomato paste business unit
2Chopped cloves of garlic
2.5dlWhipped cream
3tbspButter
500gGround beef (10-12%)
6clVodka

Instructions for Meatballs in tomato-vodka sauce

To prepare the Meatballs in tomato-vodka sauce recipe, please follow these instructions:

Knead together and form meatballs to indgrdienserne forcemeat into small buns (2-3 cm. in diameter). Put the Meatballs in the refrigerator, while the sauce is prepared.

Sauce: melt the butter in a saucepan. Add the tomato purée and vodka and let it cook for a few minutes, stirring constantly. Then add the whipping cream, chili, garlic, sugar, salt and pepper and let the sauce cook up under stirring. Dump now cautious in one by one. Tubes not round but shake the Pan easily after approx. 5 min., then the meatballs turned over and let then the bun and sauce tingle for low heat with the lid half on for approx. 15 min. Shake the Pan slightly further a couple of times during cooking.

Serve the buns to pasta (or upstairs) and sprinkle with Parmesan cheese.

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