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Recipe of: © Monsieur Cuisine

Meatballs with sauce

MC plus
4 portions
Ready in: 0:55 h
Preparation time: 20 min.
Created on: 04.08.2016
Last changes: 14.02.2018


  • 75 g breadcrumbs
  • 100 ml milk
  • 2 eggs
  • 300 g lean minced veal
  • 200 g lean minced pork
  • 100 g serrano ham, diced
  • 1 tbsp chopped parsley
  • salt
  • pepper
  • 75 g flour
  • 100 ml olive oil


  • 1 carrot
  • 2 tomatoes
  • 1 onion
  • 2 garlic cloves
  • 4 tbsp olive oil
  • 100 ml dry white wine
  • 500 ml meat stock
  • salt
  • pepper


Per portion:

  • calorific value
    3295 kj / 787 kcal
  • protein: 45 g
  • carbohydrates: 30 g
  • fat: 51 g
Preparation time
20 min.
Ready in
0:55 h
  1. For the meatballs, soak the breadcrumbs in milk. Place the eggs, minced meat, ham, parsley, salt and pepper in the blender jug. Squeeze the milk out of the breadcrumbs and add these to the other ingredients, then mix using the reverse button/2 minutes/speed setting 3, using the spatula to keep pushing the mixture down off the sides and back into the middle. Empty the mixture out of the container, then thoroughly clean the blender jug.
  2. For the sauce, peel and dice the carrot. Cut a cross in the base of the tomatoes, then douse with boiling water. Peel off the skins, cut into quarters and remove the seeds and stalks. Peel the onion and garlic cloves, then cut the onion into quarters and place both in the blender jug and chop using the turbo button/8 seconds. Use the spatula to scrape the contents off the sides and back into the middle of the container. Add the carrot and chop for 8 seconds/speed setting 6, once again pushing the contents down off the sides. Add the oil and fry all the ingredients using the roast button/3 minutes. Pour in the wine and cook the liquid for 3 minutes/120 °C/speed setting 2 until reduced slightly, leaving off the measuring beaker.
  3. Add the tomatoes, replace the measuring beaker, then purée the sauce for 8 seconds/speed setting 6. Pour in the meat stock and simmer the sauce for 20 minutes/120 °C/speed setting 2, once again without the measuring beaker.
  4. Meanwhile, moisten your hands and shape the minced meat into small balls, then roll them in flour. Heat the oil in a frying pan and brown the meatballs on all sides. Remove from the pan and drain on paper towel. Arrange the meatballs in a flameproof casserole dish, cover with tomato sauce and simmer over a low heat for 10 minutes.


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