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- Essential ingredients to succeed in meatballs Cyril Lignac style
- Before getting into the kitchen: essential utensils
- Step by step to make these magical meatballs without the hassle
- Chef’s little tips and alternatives to try, because cooking is also about having fun
- FAQ for Cyril Lignac-worthy meatballs, stress-free
Ah, meatballs… I discovered this recipe inspired by Cyril Lignac some time ago, and honestly, it changes everything! What I love is this super tender texture, almost melting in the mouth. Not dry at all like sometimes you might get.
What amazed me about the chef is his trick of adding ricotta to the filling. I admit, I was skeptical at first, but it really brings that little something you can’t find elsewhere. Not to mention the soaked bread crumb – a masterstroke!
The homemade tomato sauce is a real bonus. I never rush it, I let it reduce gently, and that’s when the magic happens. Fresh basil and thyme are the touch that transports you directly to Italy.
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To be honest, sometimes I grate a bit more parmesan, just to have a slightly sharp taste, but overall, this recipe remains simple and full of flavor. You’ll see, it’s a delight to share with family or friends.
Essential ingredients to succeed in meatballs Cyril Lignac style
- 🍅 For the sauce:
- 1 drizzle of olive oil
- 1 medium onion, finely chopped
- 500 g canned crushed tomatoes (the base, but you can take fresh ones if you’re motivated)
- 1 sprig of fresh thyme
- 1 crushed garlic clove
- ½ bunch of fresh basil
- Salt & freshly ground pepper
- 🍖 For the meatballs:
- 300 g ground beef
- 300 g ground pork
- 30 g grated parmesan (yum)
- 2 eggs
- 100 g ricotta (the soft secret)
- 2 tablespoons chopped fresh parsley
- 100 g crustless bread crumb (soaked in milk then squeezed)
- Salt & pepper to season
Before getting into the kitchen: essential utensils
- 🔪 A good knife to chop the onion and basil
- 🥄 A mixing bowl to combine the meat and filling
- 🍳 A hot pan to brown the meatballs
- 🧑🍳 An ovenproof dish
- 🍴 A wooden spoon for the sauce
- 📏 A grater for the parmesan
- 🧴 A drizzle of olive oil (don’t skimp)
Step by step to make these magical meatballs without the hassle
Okay, first preheat the oven to 170°C, it’s important even if I admit I sometimes do it a bit later, but it’s better this way. Then, olive oil in the pan, onion chopped and sweating gently — no browning, we don’t want burnt taste.
- Pour in the crushed tomatoes, thyme, crushed garlic, and basil. Then, let it simmer quietly, at least 45 minutes, stirring from time to time. The smell it gives off… pure joy!
- Meanwhile, in a large bowl, mix the beef and pork, grated parmesan, eggs, ricotta, parsley, well-pressed bread crumb (squeeze it well so it doesn’t become soup). Then, season well: salt, pepper, don’t hesitate to taste the raw filling if you’re brave.
- Form meatballs to the size you like, I make mine a bit bigger, it makes it more rustic, nice.
- In a hot pan with a drizzle of oil, brown the meatballs on all sides, it must be well caramelized for the taste. Don’t handle them too much either, a gentle turn will do.
- Place all the meatballs in a dish, pour the hot tomato sauce over them, and straight to the oven for 7 little minutes. The idea is that they finish cooking gently while soaking up the sauce.
Chef’s little tips and alternatives to try, because cooking is also about having fun
- 🌿 You can swap parsley for coriander, surprising but good.
- 🧀 Try adding a bit of mozzarella inside, as a melty surprise.
- 🥄 If you’re in a hurry, you can reduce the sauce to 30 minutes, but it loses a bit of depth.
- 🧄 Personally, I like to add a touch of Espelette pepper to spice things up.
- 🍝 Serve this with fresh tagliatelle or even pilaf rice, always a good idea.
FAQ for Cyril Lignac-worthy meatballs, stress-free
What type of meat to choose for tender meatballs?
A mix of ground beef and pork is ideal to get that soft and flavorful texture. Pork brings fat that prevents drying out.
Can the filling be prepared in advance?
Yes, you can prepare the meatballs in advance and keep them refrigerated for several hours or even the day before. This allows the flavors to blend better.
How to prevent meatballs from falling apart during cooking?
Soaking the bread crumb in milk and squeezing it well helps bind the filling. Also, mix well by hand and don’t handle the meatballs too much once formed.
Can ricotta be replaced?
You can use thick fromage blanc or mascarpone, but ricotta remains the softest and lightest ingredient for this recipe.
Which sauce to serve with these meatballs?
Homemade tomato sauce flavored with thyme and basil is perfect, but a green pepper sauce or mushroom cream sauce can also work very well.
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Source of inspiration: Cyril Lignac’s meatball recipe – Marie Claire
