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This recipe comes from The Steaming Issue of The 4 Blades Magazine. This was probably my most favourite issue  to create aside from our current Breakfast Issue. I loved creating new and exciting dishes for the steaming attachment/varoma. This is on piece of a Thermomix I find people don’t use enough for various reasons.

These meatballs are packed full of flavour and smell delicious. You can easily have them on their own as a starter or serve on zoodles for a healthy and fresh option. Prefer pasta? Don’t worry! My family hear you big time. Of course you can serve these on pasta as well. Try my Homemade Pasta Dough recipe! So easy and sooooo delicious!

 

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Puttanesca Meatballs on Zoodles – TMX Method

  • Serving Size: 4

  • Author: The road to loving my Thermo Mixer - www.trtlmt.com.au
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
Scale

Ingredients

Meatballs

  • 500g beef mince
  • 1 Tbsp dried onion flakes
  • 1 tsp dried garlic powder
  • 1 Tbsp fresh parsley, chopped

Sauce

  • 800g fresh tomatoes, small dice
  • 3 Tbsp water
  • 1 onion, peeled and roughly chopped
  • 2 garlic cloves, peeled
  • 100g sundried tomatoes, diced
  • 10 small pitted olives of choice
  • 1 Tbsp fresh parsley
  • 1 Tbsp fresh basil
  • 1 Tbsp fresh oregano
  • Salt and pepper to taste

Zoodles

  • 2 zucchinis

Instructions

  1. Place mince (500g), onion flakes (1 Tbsp), garlic powder (1 tsp) and parsley (1 Tbsp) into bowl.
  2. Speed 7 / 5 seconds or until combined.
  3. Shape into 20 meatballs and place on to the top steaming attachment tray.
  4. Place onion and garlic into bowl.
  5. Speed 7 / 5 seconds. Scrape down.
  6. Add oil.
  7. 5 minutes / 100C / speed 2.
  8. Add tomatoes (800g), water (3 Tbsp) sundried tomatoes (100g), olives (10), parsley (1 Tbsp), basil (1 Tbsp), oregano (1 Tbsp) and salt and pepper to taste to bowl.
  9. Put steaming attachment into place.
  10. 18 minutes / 100C / speed 2.
  11. Using a zoodle maker, cut your zucchini into long strips similar to spaghetti. Alternatively, use a knife and julienne the zucchinis.
  12. In the last 5 minutes of cooking, place the zoodles onto the bottom steaming attachment tray.
  13. Once done, place meatballs into sauce.
  14. Serve over zoodles.

Notes

  • These are perfect to freeze.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

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One Comment

  1. Rebecca February 10, 2016 at 5:32 pm - Reply

    Love this receipe. Subbed fresh tomatoes for 2 tins of chopped Ardmona tomatoes and still as delicious. I also added a Tbsp of homemade veggie stock instead of the salt and to top it off I was so proud to use fresh herbs growing in my new herb garden!

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