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Steamed meatballs with pine nut sauce

Meat35 minutes40 people units
1/52/53/54/55/5 (7 votes)
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By Mayra Fernandez Joglar

You are going to be surprised by these steamed meatballs because you don't have to fry them. They are as easy to make as mixing the ingredients, forming the meatballs and coating them in breadcrumbs. Our Thermomix takes care of the rest.

The normal thing is to take advantage of the time and the glass to make a sauce, in this case pinions, but you can also prepare the meatballs while making a broth, a cream or a puree. You just have to keep in mind that the meatballs release some juice when cooking and it falls into the glass giving even more substance to what we are cooking. 

Cooking time it will depend on the size of the meatballs. To give you an idea, I have made balls of about 15 grams each. I have left about 40 and it has taken 20 minutes to do it at the Varoma.

As Irene said in her recipe for Sundried Tomato and Almond MeatballsDoing them is laborious but afterwards they spread a lot. Do not forget freeze those that are left over and use them one day when the weather is bad

Steamed meatballs with pine nut sauce

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A much healthier way to make the meatballs since it is not necessary to fry them.

  • Mayra Fernandez Joglar
  • Recipe type: meat
  • Rations: 40 units
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 350 g of minced meat (better if it is half pork and half beef)
  • 40 g of sobrasada
  • 1 egg
  • Parsley
  • 2 cloves of garlic
  • Bread crumbs
  • 100 g onion
  • 30 g of green pepper
  • 2 tomates
  • 30 g oil
  • 250 g of vegetable broth
  • 1 hoja de laurel
  • 1 teaspoon of sugar
  • 1 pinch of thyme
  • 15 g pine nuts
  • Salt and pepper

Preparation

  1. Put the garlic cloves in the glass, mince during 5 seconds at speed 5. Remove and reserve half, the other half will remain in the glass.

  2. Add the minced meat, the sobrasada, two tablespoons of bread crumbs, the parsley and the lightly beaten egg. Season with salt and pepper. Mix during 15 seconds at speed 3.

  3. To form the meatballs we can use the special apparatus that is similar to tweezers. If you use the manual system, remember to moisten your hands so that the mixture does not stick so much.

  4. Once the balls are formed, coat them in breadcrumbs, place them in the Varoma and reserve.

  5. Peel and chop the onion large. Chop it with Thermomix during 3 seconds at speed 5.

  6. Add the oil and fry for 7 minutes, 100º and speed 1.

  7. Then add the garlic that we had reserved and the green pepper. Program 2 minutes, 100º and speed 1.

  8. While peeling and removing the seeds from two tomatoes that will give us, more or less, about 200 g of pulp. Add them to the sauce along with the bay leaf, thyme and sugar. Program 2 minutes, 100º and speed 1.

  9. Add the broth and program 20 minutes, Varoma temperature, speed 1. Place the Varoma with the meatballs in their place.

  10. Halfway through cooking, add the pine nuts to the glass and check that the sauce has enough liquid. If it is very thick, you can add a little more broth.

  11. Shake the Varoma a little so that the meatballs roll and move. This way we will get them to be done perfectly both inside and out.

  12. At the end of the time, remove the Varoma being careful not to burn yourself with the steam.

  13. At this point we have two options; leave the sauce as it is and show the ingredients or crush it and give it that professional touch that Thermomix achieves with creams and sauces. If you opt for the second option, remove the bay leaf and a few whole pine nuts, then program 15 seconds at speed 5.

  14. Serve the meatballs with the sauce and pine nuts.

Notes

The meatballs are very easy to combine, so do not worry about the accompaniment since you can use fried or roasted potatoes, an apple puree or even a little rice.

Equivalences with TM21

Thermomix equivalences

More information - Sundried tomato and almond meatballs in Spanish sauce


Discover other recipes of: General, Varoma Recipes

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  1.   Carmen said
    ago 12 years

    Good morning everyone, Mayra seems to have read my mind is that my intention was to find a recipe for meatballs and there they are waiting for me. The almond ones can also be steamed? It's that I'm going to combine the two recipes a bit to see what comes out.
    Now apart from that I wanted to thank you for all
    The recipes and the effort you make to serve me personally, you solve almost all the meals and celebrations. Yesterday I celebrated my daughter's birthday, I did a lot of your little things and everything triumphed! My daughter had a yummy birthday and in large part thanks to you so once again thank you so much

    Reply to Carmen
    1.    Mayra Fernandez Joglar said
      ago 12 years

      Hi carmen,

      All the meatballs can be steamed, you just have to take into account that the dough is well linked so that the balls do not break.

      I appreciate that you have trusted us and our recipes to prepare your daughter's birthday… it is an honor!

      Many kisses from all of you !!

      Reply to Mayra Fernández Joglar
  2.   MARIA JOSE FERNANDEZ said
    ago 12 years

    Please, you can substitute the sobrasada with another ingredient.

    Thank you very much.

    Greetings. Mª José

    Reply to MARIA JOSE FERNANDEZ
    1.    Mayra Fernandez Joglar said
      ago 12 years

      Hello Maria Jose:

      You will not get the touch that sobrasada gives it with any other ingredient but you can substitute it with the same amount of ham. They will be just as juicy.

      Kisses!!

      Reply to Mayra Fernández Joglar
  3.   ANA said
    ago 12 years

    I find the theme of adding sobrasada to the dough of the meatballs very original. I have never tried it but next time I will. The truth is that the steamed meatballs in the varoma are very good and are healthier, so from time to time I do prepare them that way. I write down the recipe.

    Reply to ANA
    1.    Mayra Fernandez Joglar said
      ago 12 years

      Hi Ana,

      The truth is that when I saw in a recipe that they put the meatballs in the Varoma, I frowned thinking that this was not for me. But I got bitten by the bug and it turns out that I have not fried them again!

      I hope you tell us !!

      Kisses!

      Reply to Mayra Fernández Joglar
  4.   toñi said
    ago 11 years

    Hello, I would like you to clarify a couple of doubts for me: the 1st is how much oil to put in, because it has passed. And the 2nd is if it is convenient to crush the bay leaf together with everything, is not it bad? I have made the recipe by turning to the left and removing it later when grinding just in case, and the truth is that it has turned out delicious, thank you very much. I love your recipes.

    Reply to toñi
    1.    Mayra Fernandez Joglar said
      ago 11 years

      Hi, Tony,
      you're right. It happened to me to put the oil that is 30 g.
      And on the bay leaf it only serves to give aroma so before grinding it must be removed.
      Everything is already modified in the recipe.
      Thanks for the warning!
      Kisses!!

      Reply to Mayra Fernández Joglar