the Sage Test Kitchen

Meatballs with Tomato Sauce

Name: Meatballs with Tomato Sauce
Cook time: 1800 s
Total time: 3600 s
Yield: Serves 4
Ingredients: 4 cloves garlic - peeled; 10 g loosely packed flat-leaf parsley leaves; 120 g parmesan cheese; 2 slices white bread; 125 ml milk; 1 large egg; 225 g trimmed beef chuck steak - cut into 2.5cm pieces; 225 g trimmed boneless pork neck - cut into 2.5cm pieces; 1 tsp Coarse salt; ½ tsp cracked black pepper; 2 tbsp olive oil; 2 x 400 g can chopped tomatoes; ¾ tsp Coarse salt; 2 tsp caster sugar; 1 tsp dried oregano

Chop the garlic and herbs, shred the parmesan and mince the meat all in the Sage Food Processor. Then just roll and drop the meatballs into your freshly made tomato sauce for a little simmer n’ bubble. Crusty bread or your favourite pasta will finish the job nicely.

the Paradice™ 9

+2 more appliances

Shop

1 hr total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the meatballs

4 cloves garlic
peeled
10 g loosely packed flat-leaf parsley leaves
120 g parmesan cheese
2 slices white bread
125 ml milk
1 large egg
225 g trimmed beef chuck steak
cut into 2.5cm pieces
225 g trimmed boneless pork neck
cut into 2.5cm pieces
1 tsp Coarse salt
½ tsp cracked black pepper

For the marinara sauce

2 tbsp olive oil
2 x 400 g can chopped tomatoes
¾ tsp Coarse salt
2 tsp caster sugar
1 tsp dried oregano

Instructions

1
To make the meatballs carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the garlic and process until finely chopped. Remove half the garlic and set aside. Leave the remaining garlic in the bowl. Add the parsley and process until finely chopped. Scraping down the bowl occasionally.
2
Carefully remove the green S-blade from the spindle. Return the spindle to the bowl with the yellow reversible shredder, with the fine side up and shred the parmesan. Remove about a third of the parmesan from the top, avoiding the parsley and garlic and set aside for serving.
3
Carefully place the green S-blade™ blade on the spindle and place back in the bowl. Tear the bread into the processor bowl with the parmesan and parsley. Add the milk and egg and process to form a paste. Remove and set aside.
4
Place the beef and pork in the processor bowl and process until minced to your liking, scraping down the bowl occasionally.
5
Add the bread paste, salt and pepper to the meat and pulse until well combined.
6
To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 40 minutes, enable Rotate Remind and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimised for the Smart oven Air Fryer XL.
7
Divide the meat mixture into 12 portions. Shape each portion in the palm of your hand into a tight ball. Place on a tray.
8
To make the tomato sauce, place a large wide-based ovenproof pan over medium heat. Add the oil and reserved garlic and cook, stirring occasionally, for 1 minute, or until just golden. Add the tomatoes, salt, sugar and oregano and stir to combine. Bring to a boil, then reduce the heat. Taste and adjust the seasoning, if necessary. Add the meatballs to the sauce.
9
Once preheated, place in the oven and bake for 40 minutes. When the Rotate Remind signals turn the meatballs in the sauce. Continue cooking until the internal temperature of a meatball reaches minimum 75°C.
10
Divide the meatballs between serving bowls and spoon over the sauce. Sprinkle with the reserved parmesan. Serve with crusty bread or pasta.

Meatballs with Tomato Sauce

the Paradice™ 9

+2 more appliances

Shop

1 hr total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the meatballs

4 cloves garlic
peeled
10 g loosely packed flat-leaf parsley leaves
120 g parmesan cheese
2 slices white bread
125 ml milk
1 large egg
225 g trimmed beef chuck steak
cut into 2.5cm pieces
225 g trimmed boneless pork neck
cut into 2.5cm pieces
1 tsp Coarse salt
½ tsp cracked black pepper

For the marinara sauce

2 tbsp olive oil
2 x 400 g can chopped tomatoes
¾ tsp Coarse salt
2 tsp caster sugar
1 tsp dried oregano

Instructions

To make the meatballs carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the garlic and process until finely chopped. Remove half the garlic and set aside. Leave the remaining garlic in the bowl. Add the parsley and process until finely chopped. Scraping down the bowl occasionally.

Carefully remove the green S-blade from the spindle. Return the spindle to the bowl with the yellow reversible shredder, with the fine side up and shred the parmesan. Remove about a third of the parmesan from the top, avoiding the parsley and garlic and set aside for serving.

Carefully place the green S-blade™ blade on the spindle and place back in the bowl. Tear the bread into the processor bowl with the parmesan and parsley. Add the milk and egg and process to form a paste. Remove and set aside.

Place the beef and pork in the processor bowl and process until minced to your liking, scraping down the bowl occasionally.

Add the bread paste, salt and pepper to the meat and pulse until well combined.

To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 40 minutes, enable Rotate Remind and press Start. Meanwhile, continue to the next step.

Tip: Recipe has been optimised for the Smart oven Air Fryer XL.

Divide the meat mixture into 12 portions. Shape each portion in the palm of your hand into a tight ball. Place on a tray.

To make the tomato sauce, place a large wide-based ovenproof pan over medium heat. Add the oil and reserved garlic and cook, stirring occasionally, for 1 minute, or until just golden. Add the tomatoes, salt, sugar and oregano and stir to combine. Bring to a boil, then reduce the heat. Taste and adjust the seasoning, if necessary. Add the meatballs to the sauce.

Once preheated, place in the oven and bake for 40 minutes. When the Rotate Remind signals turn the meatballs in the sauce. Continue cooking until the internal temperature of a meatball reaches minimum 75°C.

Divide the meatballs between serving bowls and spoon over the sauce. Sprinkle with the reserved parmesan. Serve with crusty bread or pasta.