Kambrook KFS200BLK, Инструкция пользователя

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24
Meatballs with Tomato sauce
Makes 20 meatballs (30g each)
500g mince (veal and pork)
30ml olive oil
1 brown onion, diced
2 cloves of garlic, chopped
1 egg
¼ bunch parsley, chopped
5g dried oregano
2 large slices of sourdough
100ml milk
Salt and pepper to taste
Tomato sauce
1 brown onion, diced
4 cloves of garlic, chopped
1 x 400g tin diced tomatoes
1 jar passata
100ml water
5g dried oregano
5g white sugar
Salt and pepper
Oil for frying
1.
In a large pan, heat up oil and fry
onion until transparent, about 3
minutes. Add chopped garlic and
fry for a further two minutes. Remove
from heat and allow to cool
2.
In a large bowl, mix together the
mince, egg, chopped parsley, and
dried oregano.
3.
Soak sourdough in a separate bowl
with the milk for about 5 minutes.
Once the milk has soaked up and the
bread has gone soft, give it a little
squeeze to remove any excess milk.
Break it up and add it to the mince
mixture, season with salt, pepper,
garlic, and onion, and mix together
well.
4.
Allow the mixture to rest in the fridge
for 30 minutes (this will make it easier
to roll).
5.
Once cooled and ready to roll, weigh
out 40g- 50g portions and roll into
balls, lay them in the steaming basket.
6.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the steaming basket on top.
Cover with lid.
7.
Turn the timer dial to 8-10 minutes, and
steam until cooked through.
8.
Add meatballs to your sauce now or
simply serve as is.
Tomato Sauce
1.
Heat some oil in a large pan and
fry off diced onion until transparent,
about 3 minutes. Add chopped garlic
and fry for a further 1-2 minutes.
2.
Add tinned tomatoes, passata, water
and herbs. Bring to the boil and then
reduce heat and allow to simmer for
15 minutes. Season with sugar, salt,
and pepper.
3.
Serve with pasta or as a sauce for
meatballs.