Already 12 days without having published a recipe? Ah, well you've escaped the Burgundian ... So as I had done more than 2kg ... we ate in Bourguignon, Shepherd's Pie in the Thermomix with this recipe there sofa and suddenly, the rest to terminal born meatballs with TM31 mode too. I chipper recipe on the site Supertoinette-here- itself from a book Thermomix. Thank you to Ottokie to have tested and put on this post. Ottokie, and his blog for small happiness Ottokie The specialist Thermomix there click -.
Meatballs Italian sauce
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00 g of raw meat or cooked very cold
2 cloves garlic 4 shallots
6 sprigs parsley 1 egg yolk
if raw meat, 1 yellow more if cooked meat.
breadcrumbs 50 g butter
1 box (size: half)
peeled tomatoes 1 teaspoon tomato paste
oregano, salt, pepper.
Coarsely chop meat into pieces, divide into 2 portions so that the hash can be carried out regularly.
In the bowl of TM
Place 1 clove garlic, 2 onions, 3 sprigs parsley.
Mixer 5 VIT and throw a piece of meat through the hole in the lid. Empty the contents of the bowl in a bowl and reserve.
chop the other portion of meat to VIT 5 throwing meat on the knives. Attach bowl and add egg yolk, salt and pepper. Mix with a fork. Shape into meatballs
the size of a walnut and roll then in breadcrumbs. Place in steamer basket hold.
Place in bowl :
1 clove garlic, 2 onions, 3 sprigs parsley and butter.
Programmer 2 min Varoma, VIT 4.
Add the tomatoes with their juice, tomato puree, 1 pinch of oregano, salt and pepper. Place Varoma and meatballs on the cover of MT.
Programming Varoma 20 min, 4 VIT .
Place meatballs in a shallow dish, top with tomato sauce.
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Thermomix Hint:
Serve pasta sprinkled with parmesan, spaghetti or rice with butter for example.
If you make this recipe with meat already cooked, do not change the cooking time but add a whole egg to the mixture to facilitate the shaping meatballs ...
What I thought: we feasted with just pasta and the sauce is really delicious, I had made a sauce with tomatoes from the garden .
Credit dishes: Luminarc
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