Meatballs in Tomato and Vegetable Sauce

Step-by-step preparation

1. In a large bowl, combine the minced meat, parsley, basil, chives, egg white and Worcestershire sauce. Shape the mixture into small meatballs
2. Place the meatballs in the steamer basket of the 3 L Saladmaster titanium casserole. Pour 1 cm of water into the 3 L Saladmaster titanium casserole, place the basket above the water, cover and set over medium heat
3. When the valve clicks, reduce to low temperature. Let the meatballs release their fat for 10–15 minutes
4. Stir the meatballs to release excess fat. Remove and place on kitchen paper; keep covered until ready to fry
5. Preheat the 30 cm Saladmaster Titanium Electric Grill at 180º. When a few drops of water glide and sizzle on the surface, coat the base with olive oil and add the meatballs. Once browned, transfer them to a serving plate
6. Preparing the tomato and vegetable sauce:
7. In the 28 cm Saladmaster Titanium Casserole, combine the carrots, celery, onions, tomatoes, tomato paste, red wine and sugar
8. Cover and cook over medium heat. When the valve clicks, reduce to low temperature and cook for 5–10 minutes
9. For a smooth sauce, pour the mixture into a blender and blend until it reaches the desired consistency
10. Pour the sauce over the meatballs and serve

Options:

1. You can serve these meatballs and sauce over white rice or pasta

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