Italian Meatballs (Adapted from a Joy of Cooking recipe)
6-8 servings
Ingredients:
50g parmesan
30g bread
1 clove garlic
1 onion, 100-120g peeled and quartered
5g parsley
50g tomato paste
40g red wine
1 egg
1 tsp salt
¼ tsp black pepper
½ tsp oregano
500g lean minced meat
Method
1. Grate the parmesan by dropping chunks onto the running blades at Speed 8. Tip out and set aside.
2. Crumb the bread by pulsing the Turbo button. Tip out and set aside
3. Chop the garlic, onion and parsley 5 seconds/Speed 5.
4. Add the tomato paste, wine, egg, dry spices and reserved breadcrumbs and parmesan. Mix for 10 seconds/Speed 6
5. Add the meat and, stirring with the spatula through the hole in the TM lid, mix 15 seconds/Speed 5
6. Form the meatballs and put them into the oiled Varoma
7. Pour 1 liter of water into the TM bolw and set the Varoma on the TM lid. Cook 30 minutes/Varoma temperature/Speed 3
members' commentskatesjoy - tasted delicious. l had it with a tomato/capsicum sauce - flavoursome and filling.
maddy - This was really lovely and I topped it with a tomato/capsicum sauce:
http://www.forumthermomix.com/index.php?topic=3504.msg42806#msg42806 with green beans and mashed potato.
Just a couple of notes.......the parsley won't register with scale, so I just used a handful. I used Lumbrusco for the wine (as that's what I was drinking at the time).
The quantity made 19 large meatballs (using 600g minced beef) and I just put some frozen beans on the top tray of varoma.
And at the same time, I cooked potatoes in the steaming basket, with the litre of water, varoma temp/speed 2.
Everything cooked to perfection in the 25 minutes.
Also with the potato, I drained then added 30g butter and cracked pepper (no milk)......and inserted butterfly and mixed 15 seconds/speed 3. I was much happier with the potato.......I think adding milk makes it claggy, IMO anyway.
A great recipe.
Jonico - Outstanding recipe. Took me only 10 minutes or less to prepare 18 meatballs. We made the sauce down below, the potatoes for the mashed potatoes in the basket and the meatballs in the Varoma. 25 minutes and the meal was ready!
Kulsha - Made this tonight, turned out perfect and moist (other meatballs I have attempted have been dry and bland). We had them with wholemeal spaghetti with a simple sauce made from a jar of passata plus 1 tspn each of dry chilli and dry Italian herb mix, all topped with fresh basil and extra Parmesan cheese. Delicious! Next time will try the sauce underneath / in the jug rather than in a separate saucepan.
foodgroupie - Followed the recipe to a T, turned out beautiful love the flavour..... I made the meatballs early in the morning then sauce just before dinner, so quick and simple....
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