Spanish Meatballs in Tomato Sauce

Name: Spanish Meatballs in Tomato Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 Portionen
Ingredients: 500 g Minced meat, mixed; 2 Zehe/n Garlic, peeled and very finely chopped; 1 Prise/n Nutmeg, freshly ground; 30 g Panko; 25 g Wheat flour Type 405; 1 Msp. Cinnamon, ground; 1 tsp Tomato paste, heaped; 1 Ei/er Egg; Sea salt and pepper, freshly ground; 5 tbsp Olive oil, native, extra virgin; 1 m.-große Onion/s, finely diced; 1 Paprikaschote/n Bell pepper, red, finely diced; 1 Zehe/n Garlic, fresh, cut into fine slices; 1 Handvoll Cherry tomato/es, approx. 5 - 6; 80 ml Red wine, dry; 1 tbsp Cane sugar, brown, heaped; 1 tbsp Tomato paste, heaped; 1 can Tomatoes, chopped, 400 g; 1 tsp Chili flakes, level; 1 Lorbeerblatt Bay leaf, as fresh as possible; 1 Rosmarinzweig/e Rosemary sprig, fresh; 1 Thymianzweig/e Thyme sprig, fresh; 3 Salbeiblätter Sage leaves, cut into fine strips; 0.25 bunch Parsley, smooth, incl. stalks

Main course

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Cook Time

1 h 5 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Spanish Meatballs in Tomato Sauce is ready in 1 h 5 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These Spanish meatballs in fruity tomato sauce are an absolute classic and taste simply delicious! I've been making them for years and they're always a hit, whether as tapas or as a main course with rice or pasta. The secret lies in the mixed minced meat, which is made particularly fluffy by the Panko. The sauce gets a great depth from the red wine and fresh herbs. Ideal for a cozy get-together with friends or as a quick dinner during the week. Try it out, you'll be thrilled!

Ingredients (24 ingredients)

500 g Minced meat, mixed
2 Zehe/n Garlic, peeled and very finely chopped
1 Prise/n Nutmeg, freshly ground
30 g Panko
25 g Wheat flour Type 405
1 Msp. Cinnamon, ground
1 tsp Tomato paste, heaped
1 Ei/er Egg
Sea salt and pepper, freshly ground
5 tbsp Olive oil, native, extra virgin
1 m.-große Onion/s, finely diced
1 Paprikaschote/n Bell pepper, red, finely diced
1 Zehe/n Garlic, fresh, cut into fine slices
1 Handvoll Cherry tomato/es, approx. 5 - 6
80 ml Red wine, dry
1 tbsp Cane sugar, brown, heaped
1 tbsp Tomato paste, heaped
1 can Tomatoes, chopped, 400 g
1 tsp Chili flakes, level
1 Lorbeerblatt Bay leaf, as fresh as possible
1 Rosmarinzweig/e Rosemary sprig, fresh
1 Thymianzweig/e Thyme sprig, fresh
3 Salbeiblätter Sage leaves, cut into fine strips
0.25 bunch Parsley, smooth, incl. stalks

Preparation (9 steps)

Chop garlic

Thermomix® Setting

3 sec/Speed 7

Put 2 cloves of garlic in the mixing bowl and chop for 3 sec./speed 7. Push down with the spatula.

Prepare meat mixture

Put 500 g mixed minced meat, the chopped garlic, 1 pinch of freshly ground nutmeg, 30 g panko, 25 g wheat flour type 405, 1 knife tip of ground cinnamon, 1 heaped tsp tomato paste, 1 egg, sea salt and pepper as needed in a bowl and knead thoroughly with your hands. Form walnut-sized balls from the meat mixture.

Prepare vegetables

Wash, dry and chop 1 medium-sized onion, 1 red bell pepper, 1 clove of garlic, 5-6 cherry tomatoes, 0.25 bunch of parsley as indicated in the list of ingredients.

Chop onions and peppers

Thermomix® Setting

3 sec/Speed 5, 3 sec/Speed 4

Put 1 medium-sized onion in the mixing bowl and chop for 3 sec./speed 5. Add 1 red bell pepper and chop for 3 sec./speed 4. Push down with the spatula.

Sauté vegetables

Thermomix® Setting

5 min/248°F/Speed 1 120

Put 5 tbsp olive oil, the chopped onions and peppers, 1 clove of garlic cut into slices, 1 heaped tbsp tomato paste, 1 heaped tbsp brown cane sugar, 1 bay leaf, 1 rosemary sprig, 1 thyme sprig and 3 sage leaves cut into strips in the mixing bowl and sauté for 5 min./120°C/speed 1.

300

Prepare sauce

Thermomix® Setting

1 min/Varoma/Speed 1, 5 min/212°F/Speed 1 100

Add 80 ml dry red wine and let it reduce for 1 min./Varoma/speed 1 without a measuring cup. Add 400 g canned chopped tomatoes, 5-6 cherry tomatoes, 1 level tsp chili flakes and cook for 5 min./100°C/speed 1.

Fry meatballs

Heat 5 tbsp olive oil in a large coated pan with a high rim over 3/4 heat and fry the meatballs all around until a uniform, light brown crust has formed. Then remove the pan from the heat, remove the balls and park them.