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The meatballs can be made with your preferred type of mince - pork, veal, beef or lamb. Add your favourite herbs for your own creation. Share any hints and tips and become a community BioChef for Mycook.


Approx time: 60 min
Serves: 6


800 g Mince (Pork, Beef, Lamb, Veal)

3 Garlic Cloves

½ Beaker Parsley

70 g Toasted Almonds

2 Eggs

100 g Milk

Ground Black Pepper



100 g Oil

250 g Onion

150 g Green Capsicum

150 g Red Capsicum

180 g Crushed Tomatoes

1 Bay Leaf

50 g White Wine

300 g Water

Ground Black Pepper



Approx time: 60 min
Serves: 6

Season the mince with salt and pepper. Set aside.

Place the garlic, parsley, almonds, eggs and milk in the jug and programme.
2 min  |  Programme 6

Combine egg mixture and mince. Mix until well combined and roll into little balls. Roll balls in flour and brown in a hot pan. Keep warm.

Clean and dry the jug. Heat oil
1 min  |  120°  |  Programme Saute

Braise Onion
6 min  |  120°  |  Programme Saute

Add capsicum
6 min  |  120°  |  Programme Saute

Add crushed tomatoes, bay leaf, salt, black pepper and braise
5 min  |  120°  |  Programme 1

Add white wine and reduce
2 min  |  120°  |  Programme 1

Add water
6 min  |  120°  |  Programme 1

Preheat over to 220°. Place the meatballs in an over proof pan, cover with sauce and bake for 20 - 25 minutes.

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