Spaghetti with escargot balls

  • cooking icon 35 minutes


For 2 persons

  • 250 g

  • 250 g


  • 1 pot

    small snail (24 pieces)

  • 1

    whole egg

  • 1

    white onion

  • 1

    red onion

  • 100 ml

    veal stock

  • 100 ml


  • 2 tbsp


  • 1 tsp

    Liège syrup

  • Ardennes butter

  • Fresh herbs: basil, coriander, flat parsley

  • Additional: salt, pepper and flour.


Spaghetti fine

Soubry spaghetti fine belongs to the long pasta range and is finer than classic spaghetti. Soubry spaghetti fine is very good with seafood, or with a Bolognese or Carbonara sauce.


  1. Mix the meat with the egg. Season with salt and pepper. The goal is to obtain minced meat.
  2. Cut the small escargots in half. Add them to your ground meat along with the raisins. Form small balls. Carefully roll them in flour.
  3. Chop the onions. Fry them in a skillet with butter. When they are slightly browned, add your floured mini balls. Fry gently to colour them well. Add the veal stock, cream and Liege syrup. Season and allow half the liquid to evaporate. Bind the sauce lightly.
  4. Cook the al dente pasta in a large pot of salted water. Drain and add the cooked pasta to the meatballs, mix everything together and sprinkle with fresh herbs.

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