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Steamed Meatballs with Saffron Sauce

Name: Steamed Meatballs with Saffron Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 500 g ground meat (half pork, half beef); 100 g onion; 2 slices of bread; 50 g milk; 2 eggs; Basil; Thyme; Salt and pepper; 200 g onion; 30 g olive oil; 1 tsp (coffee spoon size) ground ginger; 10 saffron threads; 1 tsp (dessert spoon size) rice flour; 150 g white wine; 300 g water

Shared by CookAdapt · written for Thermomix

Your Thermomix does 47 of 67 min for you

⁦20 min⁩Prep

⁦45 min⁩Cook

6Servings

Per serving · estimated

669 kcal29 g Protein78 g Carbs29 g Fat

No Thermomix? Adapt it to your machine

Servings

Ingredients

Instructions

Thermomix · 9Chop onion and bread · Mix eggs · Chop sauce onion · Sweat onion +5

By hand · 5Prepare the meat · Mix and rest · Shape meatballs · Remove the Varoma +1

Oven or hob · 5 minFinal simmer

Chop onion and bread

Place 100 g onion and 2 slices of bread in the mixing bowl. Chop 5 sec / speed 7.

ChopTime00:05Speed7

Prepare the meat

Place 500 g ground meat (half pork, half beef) in a large bowl and pour the onion and bread mixture from the mixing bowl over it. The mixing bowl is left empty, unwashed.

By hand

Mix eggs

Without washing the mixing bowl, add 2 eggs, 50 g milk, and basil and thyme to taste (approx. 1 tsp of each). Mix 10 sec / speed 4.

MixTime00:10Speed4

Mix and rest

Pour the mixture from the mixing bowl over the meat with onion in the bowl and mix everything with a spoon or the spatula. Let rest 15 min.

By hand

15 min

Chop sauce onion

Without washing the mixing bowl, add 200 g onion and chop 3 sec / speed 5. If some large pieces remain, it doesn't matter; the sauce will be blended at the end.

ChopTime00:03Speed5

Sweat onion

Add a pinch of salt and pepper and 30 g olive oil. Sweat 10 min / 120°C / speed 1 / reverse. Place the simmering basket on the lid instead of the measuring cup.

SautéTime10:00Temp.120°Speed1Reverse

Shape meatballs

While the onion is sweating, shape balls of about 25 g with the meat mixture and place them in the Varoma, previously greased with a little olive oil so they don't stick.

By hand

Add spices

Add 1 tsp (coffee spoon size) ground ginger and 10 saffron threads. Mix 1 min / 120°C / speed 1 / reverse. Place the simmering basket on the lid instead of the measuring cup.

SautéTime01:00Temp.120°Speed1Reverse

Cook flour

Add 1 tsp (dessert spoon size) rice flour, avoiding letting it fall on the blades. Cook 2 min / 120°C / speed 1 / reverse, with the simmering basket on the lid instead of the measuring cup.

SautéTime02:00Temp.120°Speed1Reverse

Evaporate the wine

Pour in 150 g white wine. Cook 3 min / 120°C / speed 1 / reverse, without the measuring cup and with the simmering basket on the lid to help the alcohol evaporate.

CookTime03:00Temp.120°Speed1Reverse

Steam

Add 300 g water, place the Varoma with the meatballs in position and set 30 min / Varoma (120°C) / speed 1, until the meatballs are cooked.

SteamTime30:00Temp.VaromaSpeed1Varoma

Remove the Varoma

Carefully remove the Varoma and open it away from you to avoid the steam. Transfer the meatballs to a pot.

By hand

Blend sauce

Blend the hot sauce 1 min, gradually increasing the speed from 4 to 6, with the measuring cup in place and held firmly.

BlendTime01:00Speed6

Final simmer

Pour the sauce over the meatballs in the pot and bring to a simmer for about 5 min over medium heat so the flavors blend.

Stove or oven

5 min

Serve

Serve the meatballs with the sauce immediately.

By hand

Step 1, as written for the Thermomix

ChopTime00:05Speed7

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