Classic Meatballs in Rich Tomato Sauce

Thermomix recipe: Classic Meatballs in Rich Tomato Sauce. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 small onion, quartered (for meatballs)
• 15 g fresh parsley, leaves only
• 500 g mixed minced meat (beef and pork)
• 50 g breadcrumbs
• 1 egg
• 1 tsp salt (for meatballs)
• 0.5 tsp black pepper (for meatballs)
• Pinch of nutmeg
• 1 large onion, quartered (for sauce)
• 2 cloves garlic
• 20 g olive oil
• 20 g tomato paste
• 800 g canned crushed tomatoes
• 200 g vegetable stock
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp sugar
• 0.5 tsp salt (for sauce, or to taste)
• 0.25 tsp black pepper (for sauce, or to taste)

Instructions

1. Place the small onion (for meatballs) and parsley into the clean Thermomix bowl. Chop 3 sec / Speed 7. Scrape down the sides of the bowl with the spatula.
2. Add the minced meat, breadcrumbs, egg, 1 tsp salt, 0.5 tsp black pepper, and a pinch of nutmeg to the bowl. Mix 20 sec / Reverse / Speed 3.
3. Transfer the meat mixture to a separate bowl. Form into approximately 16-20 small meatballs (about 25-30g each). Set aside. Clean the Thermomix bowl.
4. Place the large onion (for sauce) and garlic into the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
5. Add olive oil. Sauté 5 min / 120°C / Speed 1.
6. Add tomato paste to the bowl. Sauté 2 min / 120°C / Speed 1.
7. Add the crushed tomatoes, vegetable stock, bay leaf, dried oregano, 0.5 tsp salt, 0.25 tsp black pepper, and sugar to the bowl.
8. Carefully add the formed meatballs into the sauce in the Thermomix bowl, ensuring they are as submerged as possible.
9. Cook 25 min / 95°C / Reverse / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for some evaporation and prevent splatter.
10. After 15 minutes of cooking, pause the Thermomix. Carefully scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency of the sauce and add a splash of water or stock if it seems too thick. Resume cooking.
11. Cook for a final 2 min / 90°C / Reverse / Speed 1-2 to allow the sauce to settle and prevent any sticking.
12. Remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot with pasta, rice, or mashed potatoes.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.