|Preparation : 35 min||Resting : -|
|Cooking : 35 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|500||g beef in 3 cm cubes
|1||small bread roll or slice of sandwich bread, one day old
|3||onions (100 g), quartered
|½||sprig of fresh thyme
|1||tblsp mild paprika, powdered
|For sauce and topping|
|2||tblsp olive oil|
|3||onions (100 g), quartered|
|1||red capsicum, diced|
|80||g tomato concentrate|
|400||g peeled tomatoes (fresh or tinned)|
|½||sprig of mixed herbs|
|½||sprig of fresh rosemary|
|1||tsp lemon juice|
Soak bread in warm water for 15 minutes, then press out water.
Put all the ingredients for meatballs in bowl and run EXPERT programme 2 minutes/speed 12 (without heating). Shape into meatballs and clean bowl.
Pre-heat oven to 220°C (th. 8).
|For tomato sauce and topping|
Put onions, capsicum and olive oil into bowl and brown with EXPERT programme 6 minutes/speed 2A/120°C.
Add tomato concentrate and run EXPERT programme, 2 minutes/speed 2A/120°C.
Add remaining ingredients, except herbs and mozzarella. Run EXPERT programme 6 minutes/speed 1A/100°C.
Put herbs into sauce and blend with EXPERT programme 20 secondes, speed 15 (without heating).
Pour sauce into casserole dish. Place meatballs in tomato sauce and cook in oven for 15 minutes under top grill.
Cut mozzarella into slices and place on meatballs. Cook for another 5 minutes to melt mozzarella.