Meatballs with Red Pepper Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds flavor without dairy, while mozzarella is often less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content, while ground pork is typically cheaper.

Tear the scales to zero.

Cut 1 brown onion into quarters.

Cut rindless bacon into 2 cm pieces.

Chop day old bread and set aside.

Grate parmesan cheese and set aside.

Chop the brown onion and garlic for 5 seconds on speed 7.

Scrape down the bowl sides.

Add 500 grams of beef mints into the bowl.

Add dried Italian herbs and oregano.

Add salt and black pepper to the mixture.

Combine the mixture for 15 seconds on speed 7, scraping down as needed.

Transfer the meat mixture into a bowl and set aside.

Heat 20 g of olive oil in the mixing bowl.

Add the chopped brown onion and 1 garlic clove.

Add 1 ripe tomato (100 g) cut into pieces.

Add chicken stock paste and 1 tablespoon worcestershire sauce.

Add roasted red pepper strips and 100 g of water.

Cook the mixture for 10 minutes at 120°C on speed 2.

Prepare 200 g of capsicum by roasting it at high heat for about 10 minutes.

Form the meat mixture into balls and place them in the varoma.

Space the meatballs out in the varoma tray.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens