Makes:
6 servings
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
3 Qt./2.8 L Perforated Basket
11" Large Skillet with Cover
12" Electric Oil Core Skillet
large mixing bowl
Ingredients
Meatballs
1
pound
ground beef
(454
g)
4
teaspoons
fresh parsley, chopped
(5
g)
4
teaspoons
fresh basil, chopped
(4
g)
4
teaspoons
fresh chives, chopped
(4
g)
1
egg white, slightly beaten
Sauce
1
carrot, shredded, use Cone #1
28
ounces
diced tomatoes
(794
g)
Directions:
- In a large bowl, combine ground beef, parsley, basil, chives, egg white and Worcestershire sauce. Shape mixture into small meatballs (approximately ¾-inch to 1-inch round).
- Place meatballs in steamer inset. Pour ½-inch of water in sauce pan and place steamer inset over water and cover.
- Place temperature on medium heat. When the Vapo-Valve™ clicks, reduce temperature to low. Allow meatballs to degrease 10 - 15 minutes.
- Stir meatballs once to get rid of excess fat. Scoop out onto a paper towel and pat dry (keep meatballs covered until ready to fry).
- Preheat electric skillet. When several drops of water sprinkled on pan skitter and dissipate, add meatballs. Fry each meatball on all sides until browned. Transfer to a serving dish.
Sauce
- In large skillet, combine carrots, celery, onions, tomatoes, tomato paste, red wine and sugar.
- Cover and cook over medium heat. When Vapo-Valve™ clicks, reduce temperature to low and cook an additional 5 - 10 minutes.
- For a smooth sauce, pour mixture into blender and blend until desired consistency is reached.
- Pour sauce over meatballs and serve.
Tips:
- Serve these meatballs and sauce over pasta or rice.
- Sauce may be frozen.
Directions
Tips
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