Thursday, 3 August 2017

Pork and Veal Meatballs with Hidden Veg Sauce

This recipe was created by my lovely daughter, her soon to be husband has an aversion to vegetables, so she is always looking for way to sneak vegetables into his diet. 

Like me, she has had her steamer for quite some time and decided it was time that she tried to do some layered cooking, and this was the result!

The meatballs are steamed in the external steamer while the sauce is cooking in the bowl. She served them in a warm pana da casa roll with a little bit of cheese. Yummo!!  Who needs Subway!!



  • 3 Slices of bread
  • 50g Grated parmesan
  • 8 Sprigs of fresh tarragon
  • 500g Pork and veal mince
  • 1 Tbs Paprika
  • 1 Tbs Garlic powder
  • 1 Egg


  • 2 Garlic cloves
  • 1 Onion (quartered)
  • 6 Swiss brown mushrooms
  • 1 Zucchini (roughly chopped)
  • 800g (2 tins) Tinned tomatoes
  • 1 ½ tsp lightly dried basil
  • 1 Tbs Balsamic vinegar
  • 1 Tbs Paprika
  • 1 Tbs Garlic powder
  • ½ cup of Water
  • ½ cup of Red wine
  • Salt and pepper to taste


  1. Place the bread into the bowl with kneading blade
  2. Turbo for 15 seconds
  3. Add the parmesan, tarragon, mince, paprika, garlic powder and egg
  4. Speed 6 for 1 min
  5. Form the mixture into meatballs (makes approx. 25-28 balls) and place evenly into both levels of the external steamer, making sure they are not touching and there is plenty of space between them
  6. Place the garlic, onion quarters, mushrooms and zucchini into the bowl with the kneading blade (no need to clean bowl)
  7. Speed 12 for 20 seconds, scrape down the bowl, then repeat once
  8. Add the tinned tomatoes, lightly dried basil, balsamic vinegar, paprika, garlic powder, water, wine, salt and pepper
  9. Lock lid into place and put the external steamer and its lid on top. Cover lid vents with a tea towel
  10. Manually set to speed 3 with kneading blade, at 115 degrees for 35 minutes
  11. Once finished, turbo the sauce for 10 seconds if you like a smoother sauce
  12. Serve!

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