Here is an easy meatballs recipe you can whip up in a Thermomix, great to have as a meal on their own served with your choice of pasta or as a starter/side dish.
You can use 2 tins of diced tomatoes instead of Passata. You can also substitute one type of meat for the other by doubling the amount of either one you prefer.
350 g veal mince
350 g pork mince
40 g Pine nuts
35 g bread
1 lemon, Zest and Juice
20 g parmesan
1 Small Onion halved
4 sprigs basil
sea salt & pepper to taste
700 g Passata Sauce
375 g water
30 g Vegetable stock paste
2 teaspoons lemon juice
Blitz Veal and Pork meat in your TM bowl, 4-5 Secs/Speed 7. Put aside and clean bowl.
Put Pinenuts in your TM bowl and roast 5mins/Varoma/Speed 1.
Add the Bread and the Lemon Zest to your TM bowl and chop 15 Secs/Speed 7. Put aside. No need to clean bowl.
Put Parmesan into your TM bowl and grate 20 Secs/Speed 9. Tip into bowl with bread and lemon and leave aside.
Put in Onion (halved) and Basil leaves, chop 3 secs/Speed 7.
Add your bowl with the pinenuts, lemon and breadcrumbs into the TM bowl and the minced meat. Season with Salt and Pepper and give a little stir with your spatula and then mix 30 secs/Reverse/Speed 2.
7. Lightly spray your varoma tray and dish. Make mixture into small balls and then put on your varoma tray and dish. Do not put any balls right in the middle of the tray. Leave the varoma dish to the side.
Pour into clean bowl, Passata and Water. Put in TM Vegetable stock and lemon juice. Stir 5 Secs/speed 3.
Place lid on TM bowl, then place the varoma dish and tray on top of lid. Put Varoma lid on and cook 30mins/Varoma/Speed 2.
A quick and easy mexican inspired meal that's fun to make.
1 tbs olive oil
2 small brown onions, chopped
2 garlic cloves, crushed
600g lean beef mince
2 tsp ground cumin
2 tsp ground coriander
2 long red chillies, deseeded and finely chopped
400g canned red kidney beans, drained and rinsed
400g canned crushed tomatoes
extra light sour cream
Cheesy pita bread
4 small pita bread rounds, cut into small pieces
1/2 cup grated light/low fat tasty cheese
1 small red onion, chopped
1 large avocado, chopped
100g cherry tomatoes, quartered
1/2 cup fresh coriander leaves
1 1/2 tablespoons lime juice
Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
Add cumin, coriander, chilli and beans. Cook, stirring, for 2 to 3 minutes. Add tomato. Reduce heat to low. Simmer for 5 minutes. Season with salt and pepper.
Meanwhile, preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper. Place bread, in a single layer, on trays. Bake for 5 minutes or until browned and crisp. Sprinkle with cheese. Bake for 2 minutes or until cheese has melted.
Place ingredients in a bowl. Season with pepper. Stir to combine.
Place pita bread on a serving plate. Top with beef mixture and guacamole. Serve with sour cream.
Why not try this tasty Asian inspired chicken dish for dinner tonight?
You can make chicken up to end of step 1 two days ahead. Set aside to cool. Place chicken in coconut cream mixture. Refrigerate until required. Barbecue chicken just before serving.
8 chicken thighs, skin on
2 x 33 g sachets ayam goreng spice mix
1 lemon grass stalk, cut into 3 pieces
2 dried bay leaves
3 cups chicken stock
270 ml coconut cream
Long red chillies, to serve
Heat a large, heavy-based saucepan over medium to high heat. Add chicken, spice mix, lemon grass, bay leaves and chicken stock. Bring to the boil. Boil, uncovered, for about 20 minutes or until chicken changes colour. Turn chicken over. Add coconut cream. Season with pepper. Cook, uncovered, for 20 minutes or until sauce has thickened. Remove chicken from pan.
Preheat a barbecue plate or char grill on medium-high heat. Cook chicken, turning occasionally, for 20 minutes or until golden and charred.
Using a sharp knife, cut chillies into flowers. Place in iced water for 5 minutes or until curled. Place banana leaves on a platter. Top with chicken and chillies, Serve with a side of steamed rice and enjoy!