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Meatballs in Tomato Sauce

Name: Meatballs in Tomato Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: Ground beef 220 g; Sausage 165 g; Stale bread crumb 30 g; Grated Parmigiano Reggiano PDO 25 g; Eggs 1; Chopped parsley 1 tablespoon; Dried oregano 1 pinch; Grated nutmeg 1 pinch; Fine salt to taste + Fine salt to taste; Black pepper to taste + Black pepper to taste; Water 50 g + Water 50 g; Tomato passata 350 g; Basil to taste; Extra virgin olive oil 40 g

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does all 26 min for you

⁦30 min⁩Prep

⁦25 min⁩Cook

6Servings

Per serving · estimated

276 kcal15 g Protein17 g Carbs18 g Fat

No Monsieur Cuisine? Adapt it to your machine

Servings

Ingredients

Instructions

Monsieur Cuisine · 5Chop the parsley · Meats and flavorings · Knead the mixture · Prepare the sauce +1

By hand · 4Soak the bread crumb · Shape the meatballs · Add the basil · Plate up

Oven or hob · 1Brown the meatballs

Chop the parsley

Place 1 tablespoon of parsley in the clean, dry mixing bowl and chop 3 sec / speed 7. Leave it in the mixing bowl: it will be needed for the mixture.

ChopTime00:03Speed7

Soak the bread crumb

Cut 30 g of stale bread crumb into small pieces and place it in a separate bowl with 50 g of water. Let it soak.

By hand

Meats and flavorings

Remove the casing from 165 g of sausage and break it into pieces. Add to the mixing bowl 220 g of ground beef, the sausage pieces, 1 pinch of dried oregano and 1 pinch of grated nutmeg. Mix 10 sec / speed 3 / reverse.

MixTime00:10Speed3Reverse

Knead the mixture

Squeeze the soaked bread crumb well (with the 50 g of water absorbed) and add it to the mixing bowl with 25 g of grated Parmigiano Reggiano PDO, 1 egg beaten with a fork, fine salt to taste and black pepper to taste. Knead 1 min / speed 3 / reverse, until you get a uniform mixture.

MixTime01:00Speed3Reverse

Shape the meatballs

Remove the mixture from the mixing bowl. With wet hands, take about 20 g of mixture at a time and shape it into a ball: you will get about 24 meatballs.

By hand

Brown the meatballs

In a pan on the stove, heat 40 g of extra virgin olive oil, then brown the meatballs on all sides over high heat, rotating the pan so as not to break them.

Stove or oven

Prepare the sauce

Pour 350 g of tomato passata into the mixing bowl, rinse the container with 50 g of water and pour it into the mixing bowl. Heat 5 min / 100°C / speed 1.

CookTime05:00Temp.100°Speed1

Cook the meatballs

Gently lay the browned meatballs in the sauce, add fine salt to taste and black pepper to taste and cook 20 min / 95°C / speed 1 / reverse, without the measuring cup.

CookTime20:00Temp.95°Speed1Reverse

Add the basil

Add basil leaves to taste over the meatballs in tomato sauce.

By hand

Plate up

Gently transfer the meatballs and sauce to plates and serve.

By hand

Step 1, as written for the Monsieur Cuisine

ChopTime00:03Speed7

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