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1. For the tomato sauce, heat oil in a
saucepan, add onion, green pepper and
garlic, sauté gently for 12-15 minutes or
until onion is soft. Add tomatoes, sugar
and salt, cover with a lid, bring to the
boil, lower heat and simmer for 30
minutes, stirring occasionally.
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
1-1.5in (3–4cm) in diameter.
5. Fill water reservoir to MAX level and
insert the drip tray.
6. Divide meatballs equally into steamer
baskets (–) and (=). Place steamer
baskets onto steamer and cover with lid.
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 TOP-UP level on the water
window. Do not refill past the TOP-UP line
when the food steamer is in operation.
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
¼ cup parsley, chopped
1 tablespoon lemon juice
1 teaspoon sea salt
Freshly ground black pepper (optional)