Ingredients

• 200g Ground Beef
• 1 Shallot
• 2 tablespoons Fresh Parsley
• 1 Egg
• 150g Onion
• 1 tablespoon Fresh Basil Leaves
• 1 tablespoon
• ½ teaspoon Chili Powder
• 1 ½ Garlic Clove
• 100g Breadcrumbs
• 1 tablespoon Olive Oil
• 1 Bay Leaves
• 1 tablespoon Tomato Paste
• 400g Canned Tomatoes
• 250g Tomato Purée
• ¼ teaspoon Worcestershire Sauce
• 1 teaspoon Granulated Sugar
• 200ml Water

Tools

• Oven
• Parchment paper
• kCook Multi
• Kcook bowl
• Baking sheet - 18 x 13"
• Large glass bow

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Pre-heat oven - 200°C
4. Line a clean baking sheet with parchment paper then set aside
5. Fit max blade to kCook bowl
6. Add ground beef, shallot, fresh parsley, chili powder, garlic clove, breadcrumbs and egg to the kCook bowl
7. Season
8. Fit kCook bowl to kCook Multi
9. Attach lid to kCook bowl with filler cap fitted
10. Blend with filler cap fitted - 1 min, speed 12
11. Transfer content of kCook bowl to large glass bowl
12. Roll into balls
13. Transfer balls to baking sheet
14. Bake and continue - 25 min, 200°C
15. Clean kCook bowl
16. Fit stir tool to kCook bowl
17. Add olive oil to the kCook bowl
18. Fit kCook bowl to kCook Multi
19. Attach lid to kCook bowl
20. Heat with filler cap removed - 140°C, speed 3
21. Turn direct prep attachment to position 1
22. Slice onion into the kCook bowl with direct prep attachment
23. Turn direct prep attachment to position 2
24. Add garlic clove to the kCook bowl
25. Cook with filler cap removed - 3 min, 120°C, speed 3
26. Then add fresh basil leaves, bay leaves and tomato paste to the kCook bowl
27. Season
28. Cook with filler cap removed - 1 min, 120°C, speed 3
29. Then add canned tomatoes, tomato purée, worcestershire sauce and granulated sugar to the kCook bowl
30. Cook with filler cap removed - 5 min, 98°C, speed 3
31. Then add water to the kCook bowl
32. Transfer balls to kCook bowl
33. Cook with filler cap removed - 15 min, 98°C, speed 2
34. Serve

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