Kitchen Appliances
Get inspired
Sale
Braun MultiQuick System
The world’s largest attachment system* for unlimited versatility.
Mother's Day Sale
For the tomato sauce, soften the garlic and onions with the olive oil in a pan over medium heat. Add all the remaining sauce ingredients except basil and cook slowly for a further 20 - 25 min.
Place the cooked sauce ingredients in the MQ 40 chopper accessory. Start slowly, combining the ingredients and then gradually increasing speed to get a smooth liquid, but without overworking it.
For the meatballs, place the beef, parsley and onions in the MQ 40 chopper/ blender accessory again. Transfer the mixture to a big bowl.
Add the bread crumbs and egg yolk to the beef mixture and mix with your hands to combine. Then form the mince into walnut sized balls.
Heat a little olive oil in a nonstick frying pan. Cook the meatballs for about 4 minutes on each side until golden brown. Add them to the tomato sauce and cook gently for a further 6 minutes. Toss in torn basil leaves and serve with freshly cooked linguine and grated parmesan.
This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 40 (1.25 l) chopper/ blender accessory, like for example in our set: MQ 745 Aperitive.
This recipe can be also prepared with MQ 5045 WH Aperitive.
For the tomato sauce, soften the garlic and onions with the olive oil in a pan over medium heat. Add all the remaining sauce ingredients except basil and cook slowly for a further 20 - 25 min.
Place the cooked sauce ingredients in the MQ 40 chopper accessory. Start slowly, combining the ingredients and then gradually increasing speed to get a smooth liquid, but without overworking it.
For the meatballs, place the beef, parsley and onions in the MQ 40 chopper/ blender accessory again. Transfer the mixture to a big bowl.
Add the bread crumbs and egg yolk to the beef mixture and mix with your hands to combine. Then form the mince into walnut sized balls.
Heat a little olive oil in a nonstick frying pan. Cook the meatballs for about 4 minutes on each side until golden brown. Add them to the tomato sauce and cook gently for a further 6 minutes. Toss in torn basil leaves and serve with freshly cooked linguine and grated parmesan.
