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RECIPES
| Calories | 226,9 Kcal |
| Fat | 4,95 g |
| of which saturated fat | 2,15 g |
| Carbohydrates | 17,3 g |
| of which sugar | 2,71 g |
| Proteins | 9,52 g |
| Salt | 0,84 g |
| Calories | 226,9 Kcal |
| Fat | 4,95 g |
| of which saturated fat | 2,15 g |
| Carbohydrates | 17,3 g |
| of which sugar | 2,71 g |
| Proteins | 9,52 g |
| Salt | 0,84 g |
Heat plenty of salted water in a pot. When it boils, add linguine and let it boil for 9 minutes or until al dente. Drain and set aside. Chop or grate garlic. In a bowl, mix breadcrumbs with a few tablespoons of water until it becomes a thick paste. Add half of the grated Parmesan, half of the garlic, half of the spice mix, and minced meat. Season with salt and pepper. Mix well and shape into meatballs. Estimate that for every 100g of minced meat, you’ll get 3-4 meatballs. Heat a dash of oil in a pan and cook the meatballs on all sides for 4 minutes. Heat up another dash of oil in the frying pan. Add onion, parsley stems, and remaining garlic. Sauté for 1-2 min. Add tomatoes, the rest of the spice mix and crumbled stock. Stir and add the meatballs. If you have a lid, cover the frying pan. Let it simmer for 8 minutes over low heat. If you don’t have a lid, be sure to check that the sauce doesn’t dry out. If that happens, add a little water. Season with salt and black pepper to taste. Add the linguine to the frying pan with tomato sauce and meatballs if there is space. Mix everything. (If it doesn’t all fit in the pan, you can first place the pasta on the plates and then add sauce and meatballs.) Heat plenty of salted water in a pot. When it boils, add linguine and let it boil for 9 minutes or until al dente. Drain and set aside. Chop or grate garlic. In a bowl, mix breadcrumbs with a few tablespoons of water until it becomes a thick paste. Add half of the grated Parmesan, half of the garlic, half of the spice mix, and minced meat. Season with salt and pepper. Mix well and shape into meatballs. Estimate that for every 100g of minced meat, you’ll get 3-4 meatballs. Heat a dash of oil in a pan and cook the meatballs on all sides for 4 minutes. Heat up another dash of oil in the frying pan. Add onion, parsley stems, and remaining garlic. Sauté for 1-2 min. Add tomatoes, the rest of the spice mix and crumbled stock. Stir and add the meatballs. If you have a lid, cover the frying pan. Let it simmer for 8 minutes over low heat. If you don’t have a lid, be sure to check that the sauce doesn’t dry out. If that happens, add a little water. Season with salt and black pepper to taste. Add the linguine to the frying pan with tomato sauce and meatballs if there is space. Mix everything. (If it doesn’t all fit in the pan, you can first place the pasta on the plates and then add sauce and meatballs.)Cooking step by step
The linguine:
Mis en place:
Grate or finely chop the onion into brunoise.
Separate parsley leaves from the stems. Chop the stems. 
The meatballs I:
The meatballs II:
Set aside on a plate. 
The tabbouleh:
Your meal:
Divide among the plates and finish with a sprinkle of Parmesan and parsley leaves. Cooking
step by stepThe linguine:
Mis en place:
Grate or finely chop the onion into brunoise.
Separate parsley leaves from the stems. Chop the stems. The meatballs I:
The meatballs II:
Set aside on a plate. The tabbouleh:
Your meal:
Divide among the plates and finish with a sprinkle of Parmesan and parsley leaves.
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