500 g beef mince, 400 g chopped tinned tomatoes, 200 g double cream, 250 g Mozzarella and 40 minutes. The Thermomix® cooks the tomato sauce while we shape the 16 meatballs. Then everything goes into the baking dish, Mozzarella on top, 20 minutes at 200°C. A dinner where the oven does most of the work.
Tuscan Meatballs in the Thermomix®
Ingredients 0 / 20 ✓
- 1 garlic clove
- 1 onion
- 20 g olive oil
- 20 g tomato puree
- 400 g chopped tinned tomatoes
- 200 g double cream
- 1 tsp vegetable stock powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sweet smoked paprika
- 1 tsp dried oregano
- 1 tsp sugar
- 1 tbsp cornflour
- 500 g beef mince
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sweet smoked paprika
- 250 g Mozzarella
- 3 sprigs basil
- 3 sprigs parsley
Instructions 0 / 8
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1
Chop garlic and onion.
Peel the garlic clove, peel and halve the onion. Place both in the mixing bowl and chop for 8 sec / speed 6, then push down with the spatula.
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2
Sweat.
Add the oil and tomato puree and sweat for 2 min / 100°C / speed 2.
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3
Preheat the oven.
Preheat the oven to 200°C top and bottom heat.
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4
Cook the sauce.
Add the tomatoes, double cream, vegetable stock powder, salt, pepper, paprika, oregano and sugar and simmer for 10 min / 100°C / speed 2.
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5
Shape the meatballs.
Meanwhile, knead the beef mince with the spices, shape into 16 balls and place them in a baking dish.
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6
Bring the sauce back to the boil.
Add the cornflour to the mixing bowl and bring to the boil for 2 min / 100°C / speed 4.
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7
Assemble the bake.
Spread the tomato sauce over the meatballs. Tear the Mozzarella apart with your hands, scatter it on top and bake on the middle shelf for approx. 20 minutes.
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8
Serve.
Wash the basil and parsley, shake dry, pick off the leaves and scatter over the meatballs.
Tip: Serve your Tuscan meatballs with toasted baguette.
Video
Nutrition per serving
How the Thermomix® divides the work
The Thermomix® handles only the sauce, but that is exactly where most of the time is saved. First, 1 garlic clove and 1 onion go into the mixing bowl: chop for 8 seconds at speed 6. Then add 20 g olive oil and 20 g tomato puree and sweat for 2 minutes at 100°C at speed 2.
Next, the 400 g chopped tinned tomatoes, the 200 g double cream and all the spices (vegetable stock powder, salt, pepper, paprika, oregano, sugar) go into the mixing bowl: simmer for 10 minutes at 100°C at speed 2. During those 10 minutes we shape the meatballs and preheat the oven to 200°C. No waiting around, everything runs in parallel.
16 even balls from 500 g mince
500 g divided by 16 gives just under 30 g per ball. If you want to be precise, a kitchen scale helps for the first three, and after that you get a feel for it. Dampen your hands beforehand so the mince does not stick to your fingers.
Shape the balls loosely, do not press them together too firmly. Meatballs that are packed too tightly turn chewy rather than juicy when baked. Place them in the baking dish with a little space between each one so the sauce can flow in between.
Cornflour, Mozzarella and 20 minutes at 200°C
Before the sauce goes into the baking dish, we stir in 1 tbsp of cornflour and bring it back to the boil for 2 minutes at 100°C at speed 4. The cornflour thickens the sauce so it is not too thin and covers the meatballs properly.
Pour the sauce over the meatballs. Tear the 250 g Mozzarella into pieces by hand and scatter it on top. Bake on the middle shelf for 20 minutes at 200°C top and bottom heat until the cheese is golden brown. Scatter the basil and parsley over the top only after baking, otherwise the herbs will burn.
What we serve with the meatballs
The tomato sauce is generous, so a substantial side goes well alongside. Penne or rigatoni soak up the sauce nicely. Rice works just as well. For something simpler: fresh Ciabatta or baguette for mopping up.
Also great with these quick mains: Currywurst, bolognese or meatloaf patties.
Storing, freezing and meal prep
In the fridge, the finished meatballs in their sauce keep for 2 days. To reheat: place in the oven at 180°C for 15 minutes and the Mozzarella will melt again.
Freezing works best without the Mozzarella. Fill the meatballs and sauce into a freezer bag, press flat, and they keep for up to 3 months. When reheating in the oven, add fresh Mozzarella on top. The sauce can also be prepared separately and stored in the fridge for 2 days.
Can I use mixed mince?
Yes. Mixed mince (beef and pork) works just as well and turns out a little juicier due to the higher fat content. Pure poultry mince is leaner but needs a little more seasoning (pepper, paprika) so the balls do not taste bland.
Should I brown the balls first?
Also goes well with: Spaghetti, mashed potatoes and Ciabatta.
Not necessary, but possible. Browning gives a crust but takes an extra 10 minutes. The meatballs cook through in the oven without browning first and get a cheese crust from the Mozzarella anyway. If you have the time and want that roasted flavour: brown them briefly on all sides in a frying pan with a little oil, then place them in the baking dish.
