Tips and tricks on the meatballs tomato sauce with the thermomix

16 tips and tricks about the thermomix recipe

• You can use either veal or beef to make veal or beef meatballs.
  
• The advantage of the Thermomix is that you can use not only bread crumbs but also crusty bread.
  
• You can flavor them with basil, paprika, coriander, parsley, cumin, etc.
  
• Add salt and pepper to taste.
  
• For extra flavor, lightly brown the meatballs in a pan with a little oil before adding them to the sauce.
  
• Add a small amount of breadcrumbs or breadcrumbs soaked in milk to your meat mixture to make the meatballs more tender.
  
• Use a mixture of dried herbs such as oregano, basil, and thyme to give an authentic Italian flavor to your tomato sauce.
  
• If you want to spice up your meatballs, add some crushed red pepper flakes or smoked paprika to your meat mixture.
  
• Use fresh tomatoes instead of canned ones if available for an even more intense flavor.
  
• To prevent your meatballs from falling apart during cooking, refrigerate them for about 30 minutes before cooking them in the sauce.
  
• If you want to avoid using excessive oil when browning the meatballs, use a parchment-lined baking sheet and briefly roast them until lightly browned.
  
• Add finely grated carrot to your tomato sauce to give it a slight sweet note and increase its nutritional value.
  
• If you prefer a smoother sauce, use an immersion blender or the Thermomix itself to blend the sauce after cooking until desired consistency is reached.
  
• To add a touch of acidity to your tomato sauce, add a few drops of fresh lemon juice just before serving.
  
• Feel free to customize your recipe by adding additional vegetables such as diced red or green bell peppers to your tomato sauce.
  
• Serve your meatballs with freshly grated Parmesan cheese and chopped basil to enhance their flavors.