Turkey meatballs with creamy spinach and sundried tomato sauce for food processor
restaurant 2-4 portions
schedule 30 min
Cooking details
This recipe has been tested in a 5L Newlux Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt500 g. of turkey minced meat (or turkey with chicken)
- task_alt40 g. of grated mozzarella cheese
- task_alt6 cloves garlic (divided) (grated and minced)
- task_alt½ tsp. of dried thyme
- task_alt½ tsp. of dried oregano
- task_alt½ tsp. of dried basil
- task_alt½ tsp. of hot paprika (optional)
- task_alt1 bouillon cube
- task_alt1 tsp. of salt
- task_alt½ 1 tsp. salt and pepper
- task_alt 20 g. fresh parsley (chopped)
- task_alt4 tbsp. butter (divided)
- task_alt1 small onion (chopped)
- task_alt80 ml. of vegetable stock
- task_alt150 g. dried tomatoes (chopped)
- task_alt350 g. of cooking cream
- task_alt80 g. of fresh spinach
step by step recipe
- In a separate bowl, mix the turkey minced meat, mozzarella cheese, 3 garlic cloves (grated), thyme, oregano, basil, hot paprika, bouillon cube, salt, pepper and parsley.
- Form this mixture into meat balls about the size of a golf ball or slightly larger.
- Set the robot to the Fry menu at temperature 1 for 20 minutes.
- Add half of the butter to the pan and let it melt. Once melted, but before it burns, place the meatballs in a single layer in the bowl of the robot. Close the lid and let them cook for 3-4 minutes and then open the lid and turn them over for another 3-4 minutes. Continue this process until all sides are browned and the meatballs are well cooked. This should take approximately 15 to 20 minutes.
- Remove the meatballs from the pan and set aside.
- Next, set the robot to the Fry menu again at temperature 1 for 15 minutes and add the rest of the butter to the juices in the pan. Let it melt and then add the chopped onion, sautéing for about 3 minutes and then add 3 cloves of chopped garlic.
- Let it heat for about 30 seconds and then add the chopped and drained sun-dried tomatoes and heat for another 30 seconds.
- Then add the vegetable broth.
- Bring to a boil and simmer for 1 minute to reduce the sauce.
- Then add the cream and let it boil and reduce for another 5 minutes or until it reaches the desired thickness. Once the cooking time is over, add the fresh spinach (with the robot off) and let it wilt, mixing it with the sauce.
- Serve the meatballs with the sauce on a bed of quinoa or rice.
- We serve piping hot!
Ingredients
- The larger the meatball, the longer it will take to cook and could cause it to be burnt on the outside and raw on the inside.
