Varoma Meatballs

VaromaMeatballs copyQuick, easy, and a hit with the kids. Great for busy weeknights.  You can ‘hide’ quite a lot of vegetables in this recipe, either by adding more to the meat mixture or to the tomato sauce mix. Just be careful that the meat mix does not become too sloppy. If you have really fussy eaters then blend the tomato sauce before serving to remove any lumpy evidence of vegetable matter – they will never know 😉

Varoma Meatballs
Prep Time
Cook Time
Total Time
Recipe type: Red Meat
Serves: 5
  • 500g beef mince
  • 1 large carrot
  • ½ zucchini
  • 2 sticks celery
  • 100g fresh mushrooms
  • 50g bread crumbs
  • 1 egg
  • Mixed herbs (or fresh parsley or basil if you have some available)
  • 2 cloves garlic
  • 1 large onion
  • 20 g olive oil
  • 2 Tbsp tomato paste
  • 2 Tbsp vegetable stock concentrate
  • 1 tsp sugar
  • 10ml balsamic vinegar
  • 2 x tins diced tomatoes
  • Small handful basil leaves and oregano (fresh or dried)
  • Salt and pepper to taste
  • Spaghetti to serve (cooked separately on stove)
  • Parmesan cheese (optional)
  1. Before starting - grate your desired amount of Parmesan cheese in the bowl (speed 8, 10 seconds) and set aside
  1. Place all vegetables and herbs into Tmx bowl and chop speed 6, 5 seconds.
  2. Scrape sides of the bowl down and add bread crumbs, egg and mince and turbo pulse a few times until mixture is combined.
  3. Shape the mixture into small meatballs and place into varoma (you will need to use both trays) I prefer to line the trays with baking paper to make clean up easier! Crumple the paper, and wet it then flatten back out and lay in the tray.
  1. Clean the bowl and place onion, garlic and herbs into it. Chop speed 6, 5 seconds.
  2. Add olive oil and saute for 3 minutes, 100 degrees, speed 1.
  3. Add remaining sauce ingredients and combine 5 seconds, speed 5.
  4. Place varoma on top of the closed lid and cook Varoma temperature, speed 2, 20 minutes.
  5. While the sauce and meatballs are cooking cook the spaghetti on the stove top.
  6. After 20 minutes check one of the meatballs to ensure they are cooked through (cook slightly longer if needed) Serve on top of spaghetti with sauce poured over the top.
When cooked this way on baking paper the meatballs will look juicy (or be sitting in juice) as they steam. Don’t worry - this is normal! The texture of these meatballs is also softer than if fried or baked, but they are really delicious.


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