the Breville Test Kitchen

Meatballs with Marinara Sauce

Name: Meatballs with Marinara Sauce
Cook time: 1800 s
Total time: 3600 s
Yield: Serves 6–8
Ingredients: 6 cloves garlic - peeled; ⅓ cup loosely packed flat-leaf parsley leaves; 200 g parmesan cheese; 450 g trimmed beef chuck steak - cut into 2.5cm pieces; 450 g trimmed pork butt - cut into 2.5cm pieces; 4 slices white bread; 1 cup (240 ml) milk; 2 large eggs; 2 tsp kosher salt; ½ tsp cracked black pepper; 2 tbsp olive oil; 4 x 411 g cans crushed tomatoes; 1 tsp kosher salt; 1 tbsp white sugar; 1 tsp dried oregano

Chop the garlic and herbs, shred the parmesan and grind the meat all in the Breville Food Processor. Then just roll and drop the meatballs into your freshly made marinara sauce for a little simmer n’ bubble. Crusty bread or your favorite pasta will finish the job nicely.

the Paradice™ 16

Shop

1 hr total time

30 mins active time

Easy

Serves 6–8

Ingredients

Measurements:

For the meatballs

6 cloves garlic
peeled
⅓ cup loosely packed flat-leaf parsley leaves
200 g parmesan cheese
450 g trimmed beef chuck steak
cut into 2.5cm pieces
450 g trimmed pork butt
cut into 2.5cm pieces
4 slices white bread
1 cup (240 ml) milk
2 large eggs
½ tsp cracked black pepper

For the marinara sauce

2 tsp kosher salt
2 tbsp olive oil
4 x 411 g cans crushed tomatoes
1 tsp kosher salt
1 tbsp white sugar
1 tsp dried oregano

Instructions

1
Carefully assemble the processor with the mini bowl, teal mini spindle and blade in the bowl. Add the garlic and process until finely chopped. Remove half the garlic and set aside. Leave the remaining garlic in the bowl. Add the parsley and process until finely chopped. Scraping down the side occasionally. Remove the mini bowl from the processor and set aside.
2
Carefully assemble the processor with the teal spindle and yellow reversible shredder, with the fine side up in the bowl and shred the parmesan. Remove and set aside.
3
Assemble the processor with the green S-blade™ in the bowl. Add the half the beef and pork and process until ground to your liking, scraping down the bowl occasionally. Transfer the ground meat to a mixing bowl. Repeat with remaining beef and pork.
4
Tear the bread into the processor bowl. Add the milk and eggs and process to form a paste.
5
Add about two thirds of the parmesan, ground meat, garlic and parsley, salt and pepper to the processor bowl and pulse until well combined.
6
To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, Rotate Remind, for 45 minutes and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.
7
Place 1/3 cup of the ground meat mixture in the palm of your hand and shape into a tight ball. Place on a tray. Repeat with the remaining mixture to make about 20 meatballs.
8
To make the marinara sauce, place a large wide-based ovenproof pan over medium heat. Add the oil and reserved garlic and cook, stirring occasionally, for 1 minute, or until just golden. Add the tomatoes, salt, sugar and oregano and stir to combine. Bring to a boil, then reduce the heat. Taste and adjust the seasoning, if necessary. Add the meatballs to the sauce.
9
Once preheated, place in the oven and bake for 45 minutes. When the Rotate Remind signals turn the meatballs in the sauce. Continue cooking until the internal temperature of a meatball reaches minimum 75°C.
10
Divide the meatballs between serving bowls and spoon over the sauce. Sprinkle with the reserved parmesan. Serve with crusty bread or pasta, if desired.

Meatballs with Marinara Sauce

the Paradice™ 16

Shop

1 hr total time

30 mins active time

Easy

Serves 6–8

Ingredients

Measurements:

For the meatballs

6 cloves garlic
peeled
⅓ cup loosely packed flat-leaf parsley leaves
200 g parmesan cheese
450 g trimmed beef chuck steak
cut into 2.5cm pieces
450 g trimmed pork butt
cut into 2.5cm pieces
4 slices white bread
1 cup (240 ml) milk
2 large eggs
½ tsp cracked black pepper

For the marinara sauce

2 tsp kosher salt
2 tbsp olive oil
4 x 411 g cans crushed tomatoes
1 tsp kosher salt
1 tbsp white sugar
1 tsp dried oregano

Instructions

Carefully assemble the processor with the mini bowl, teal mini spindle and blade in the bowl. Add the garlic and process until finely chopped. Remove half the garlic and set aside. Leave the remaining garlic in the bowl. Add the parsley and process until finely chopped. Scraping down the side occasionally. Remove the mini bowl from the processor and set aside.

Carefully assemble the processor with the teal spindle and yellow reversible shredder, with the fine side up in the bowl and shred the parmesan. Remove and set aside.

Assemble the processor with the green S-blade™ in the bowl. Add the half the beef and pork and process until ground to your liking, scraping down the bowl occasionally. Transfer the ground meat to a mixing bowl. Repeat with remaining beef and pork.

Tear the bread into the processor bowl. Add the milk and eggs and process to form a paste.

Add about two thirds of the parmesan, ground meat, garlic and parsley, salt and pepper to the processor bowl and pulse until well combined.

To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, Rotate Remind, for 45 minutes and press Start. Meanwhile, continue to the next step.

Tip: Recipe has been optimized for the Smart Oven Air Fryer Pro.

Place 1/3 cup of the ground meat mixture in the palm of your hand and shape into a tight ball. Place on a tray. Repeat with the remaining mixture to make about 20 meatballs.

To make the marinara sauce, place a large wide-based ovenproof pan over medium heat. Add the oil and reserved garlic and cook, stirring occasionally, for 1 minute, or until just golden. Add the tomatoes, salt, sugar and oregano and stir to combine. Bring to a boil, then reduce the heat. Taste and adjust the seasoning, if necessary. Add the meatballs to the sauce.

Once preheated, place in the oven and bake for 45 minutes. When the Rotate Remind signals turn the meatballs in the sauce. Continue cooking until the internal temperature of a meatball reaches minimum 75°C.

Divide the meatballs between serving bowls and spoon over the sauce. Sprinkle with the reserved parmesan. Serve with crusty bread or pasta, if desired.