If you know me – as most of you that have been with me since the inception of ThermoFun (THANK YOU!) I love my passata – and really any chance I get to create a new recipe using it, it goes to the top of the pile! So when someone asked me for a good thermomix spaghetti & meatball recipe I knew straight away that it would involve my Passata! 🙂
Our trip to Italy last year with friends (feels like it’s been 5 years!) saw us indulge in some great meatballs and some great homemade pasta! So I used my memory to recreate the meatball flavours and I will toot my horn a little and say that the meatball flavours were pretty spot on! Now I am sure that some authentic Italians may jump on me and claim that it’s not, but I think it comes really close. One of my taste testers has Italian heritage and she thought that they were great – she did say that she used a mix of beef and pork to get a nice meatball flavour too.
- 50g parmesan, cubed
- 600g (half batch) ThermoFun Passata
- handful fresh basil
- handful fresh parsley
- 1 tsp rosemary, dried
- 1 tsp thyme, dried
- 2 garlic cloves, peeled
- 1 onion, peeled and halved
- 1 tomato, halved
- salt and pepper, to taste
- 500g beef mince
- To serve, cooked spaghetti
- Place parmesan into TM bowl and grate 10 sec / speed 9. Set aside.
- If making or defrosting ThermoFun Passata do this now.
- Place basil, parsley, rosemary, thyme, garlic, onion, tomato, salt and pepper into TM bowl and chop 3 sec / speed 5. Scrape down.
- Add mince and mix 10 sec / speed 4 / Reverse. Scrape down and repeat.
- Roll mixture into meatballs.
- Place meatballs into Varoma deep dish – leaving enough room for steam to come through, then place Varoma tray on for remaining balls.
- Pour passata into TM bowl and place assembled Varoma onto TM lid and steam meatballs 15 mins / Varoma / speed 2 or until cooked (depending on size of ball).
- Cook spaghetti as per packet directions.
- To serve, place meatballs on a bed of spaghetti and spoon over passata. Sprinkle with parmesan.
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