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

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.