Kitchenaid + Roasted Tomato Sauce with Meatballs
My place has very little cabinet space or counter space for that matter so making appliance choices are very serious business. I need them to have a very small footprint and be able to multi task. The coffee maker and the toaster are staples and never leave the counter. The rice cooker is prominently displayed right next to the stove. Until last week I didn't have any other appliances here. I have my big stand mixer in storage for now until this transient life I lead settles. The more serious I get about the blog the more I realized I needed a few helpers. Whipping egg whites, pureeing sauces, or making aioli were all jobs I really wanted help with.
Funny thing is an unexpected trip popped up and I had all this fresh produce in the fridge. I needed to use it all up before leaving. What better way then to make a roasted tomato sauce. It might seem daunting but knowing exactly what you put in your pasta sauce is amazing. With so many food sensitivities, I started making my own tomato sauce last year. It really is a full proof method I concocted with everything but the kitchen sink thrown in.
The problem I always had with making my own sauces was the bit about pouring all the contents into the blender then back into another pot. The Kitchenaid Immersion Blender cuts out the blender and blends right in the pot. No waiting till it cools down then blending then heating it back up. The whole process took me about 1 hour and 15 minutes to make both of these recipes. I haven't figured out how to not splatter myself every time I turn it on the first time but Im sure I will get the hang of it. Its not a large bulky appliance and it fits right in my utensil drawer. It came with its own deep beaker and lid so you can blend right in there for things like crepe batter (psst stay tuned). The blender stick can do whipped creams, ice cream blending, guacamole, mash potato mashing, the uses are endless. Needless to say that this tool got a permanent home here. Did I mention it's under $40. Right now it's on sale for $29.99 on Amazon.
For the meatballs I had a pound of flank steak left over from teriyaki the other night and didn't want to waste it. I have the meat grinder on my stand mixer, again in storage, so I figured what the heck let's use my new Kitchenaid Food Chopper and grind it up for meatballs. After weeks of chopping everything by hand including nuts and making my balsamic vinegar by whisking very quickly I decided I needed a little helping hand. Enter the purchase of the food chopper. Some food choppers can leave you with a mushy ground beef but this one left it perfectly course. A tip if you are new to grinding meat in a food chopper or food processor is chop the meat when it is still slightly frozen and then put it in the chopper right away. With the Kitchenaid I didn't have to do that at all. This 3.5 cup chopper did all of the meat grinding in one batch. This baby is also under $40 dollars with a small footprint and a mighty motor it's now kitchen staple. Now on sale for $29.99 on Amazon.
I got both of these at Target and paid about 10 dollars more per each of these appliances. So give these recipes a try and enjoy how simple making your own meatballs and sauce really is with these babies. They make great gifts for the Holidays.
Roasted Tomato Sauce
2 whole round onions, sliced
2 carrots, sliced
2 celery stalks, sliced
2 bell peppers, (red, yellow, orange, even green) sliced
6 cloves of garlic
1 cup of sliced mushrooms
8 Roma tomatoes (works with any tomatoes really)
2 sprigs of rosemary
2 springs of thyme
3 tablespoons of Olive oil
1½ tablespoons of good quality balsamic vinegar
1 tablespoon of course sea salt
½ teaspoon of crushed red peppers
1 tablespoon of Italian seasoning
½ cup of fresh chopped Italian parsley
¼ cup of red wine
1 cup of beef broth (chicken broth or water works too)
4 tablespoons of French Butter, or Salted butter
1 tablespoon of light brown sugar
1. Preheat oven to 425 degrees Fahrenheit.
2. Place onions, carrots, celery, bell peppers, garlic, mushrooms, tomatoes, rosemary, thyme, olive oil, balsamic vinegar, salt, crush red peppers, Italian seasoning, parsley in a large mixing bowl and gently toss everything till its coated with the seasonings, oil, and vinegar.
3. Place on a foil lined baking sheet or roasting pan and bake for 45 minutes.
4. When finished scoop the vegetables out and place into a large stockpot or saucepan. The pan should be something deep to avoid splattering or spitting. Add in wine, broth, butter, and sugar. Using your immersion blender puree the ingredients till smooth. If you like a thinner sauce you may add more broth or water.
5. Finally simmer for about 20 minutes and serve.
1 pound of flank steak
½ cup of fresh Italian parsley
3 cloves of garlic
1 teaspoon of garlic salt
½ cup of panko
2 tablespoons of olive oil
1. Cut flank steak into two-inch cubes. Then place steak bits, parsley, and garlic in food processor. Chop until you get a nice course ground meat.
2. Place meat mixture into a large mixing bowl. Add garlic salt, panko, and egg. Mix and form meatballs. I made mine about the size of golf balls.
3. In a large stockpot or sauce pan place olive oil and bring up to medium high heat. When the oil is heated place meatballs inside and get a nice brown crust. Remove them and turn down heat to medium. I like to add the Roasted Tomato sauce ingredients into the same pan as the meatballs were browning in for extra flavor. When sauce starts simmering add meatballs back inside. Simmer for about 20 minutes. The sauce will finish cooking the meatballs all the way through while adding great flavor to the sauce.
4. Serve over your favorite pasta noodles.
**This is not a sponsored post. The opinions are all of my own. I just really love my new appliances. The above and below links do take you directly to amazon where if purchases I may receive a small commission for recommending the purchase.