RECIPES
Greek style meatballs with tomato sauce
Makes approx 32
Tomato Sauce:
2 tablespoons olive oil
1 large onion, peeled and finely chopped ½ green pepper, finely chopped
5 cloves garlic, peeled and finely chopped
2 x 14oz (400g) cans peeled, diced tomatoes
2 teaspoons brown sugar, firmly packed
1 teaspoon sea salt (optional)
Meatballs:
3 slices white bread, crusts removed
1 cup/8.4oz (250ml) milk 1lb (500g) lean minced lamb
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 teaspoons dried oregano leaves
¼cup parsley, chopped 1 tablespoon lemon juice 1 teaspoon sea salt
Freshly ground black pepper (optional)
1.For the tomato sauce, heat oil in a saucepan, add onion, green pepper and garlic, sauté gently for
2.For the meatballs, place bread and milk together in a bowl and soak until bread is very soft and milk has been absorbed, about 20 minutes.
3.Remove bread from milk, place into a colander and press bread until most of the liquid is removed. Discard liquid and place bread into a large bowl.
4.Add remaining meatball ingredients
to bread, mix well. Roll into balls, about
5.Fill water reservoir to MAX level and insert the drip tray.
6.Divide meatballs equally into steamer baskets
7.Set steaming timer to 15 minutes. Adjust for shorter or longer cooking time
as required.
8.Remove meatballs when cooked and serve hot, drizzled with tomato sauce.
NOTE:
When steaming for a longer time, ensure the water reservoir is filled to the maximum MAX level on the water window before operation commences. During the longer cooking time ensure the water does not fall below the minimum MIN level. However, do not refill to the MAX level during operation. Allow the water to reach the MIN level then add extra water to align with the
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