Meatballs Tuscany probably everyone knows from the supermarket shelf, where there are all the Fix bags. But we don’t need a Fix bag for this delicious meatball pan. With just a few ingredients we conjure up this great recipe including preparation time in less than an hour on the table
For the meatballs:
1 kg mixed minced meat
3 tablespoons of Italian herbs (fresh or frozen)
2 cloves of garlic
1 small onion
1 tsp smoked paprika powder
1 tsp salt
0,5 tsp pepper
For the sauce:
400 g strained tomatoes (1 can)
400 g chunky tomatoes (1 can)
200 ml cream (1 cup)
3 tablespoons tomato paste
2 tablespoons Italian herbs (fresh or frozen)
1 tsp salt
0,5 tsp pepper
250 g mozzarella (2 scoops
First, finely dice the onion and finely chop the garlic as well. Then put all the ingredients of the meatballs in a bowl and knead well together. Tip: For the Italian herbs you should use fresh herbs. We like to use the small frozen packets that are available in every supermarket. The advantage is that these herbs are already finely chopped and easy to portion. Who has a distinctive herb garden simply takes thyme, oregano, basil and parsley and chops these herbs very finely. When the minced meat is kneaded with the remaining ingredients, the meatballs are formed. You can determine the size yourself. We kneaded a total of 13 meatballs, which gives a weight of 75-80 grams per meatball.
When the meatballs are ready, the sauce is prepared. This is also very easy and quick. Just put all the ingredients for the sauce in a bowl and mix well. Finally, taste the sauce again and season with salt and pepper if necessary. We prepared the meatballs Tuscany on the new Otto Wilde gas grill G32 Connected. This is a 4-burner gas grill. First, we heated up the two right burners to the middle position to sear the meatballs briefly and hot from both sides in a cast iron pan (Petromax fire pan fp30t). The meatballs should not be cooked through at all, but just briefly and quickly get some toasty flavor.
When the meatballs have roasted flavors from both sides, the pan is placed in the center of the grill where an indirect zone is created. Means on Otto’s G32 Connected gas grill, the far left and far right burners are on and the middle two burners are off. Indirect heat of about 200°C is needed for the meatballs Tuscany. To do this, turn up the two outer burners of the G32 Connected about 1/4. Now add the tomato cream sauce to the pan and top each meatball with a slice of mozzarella. 6-7 slices should be cut from one mozzarella ball. Now close the lid of the grill and grill the meatballs Tuscany for about 30 minutes at 200 ° C indirect heat. If you want to prepare the meatballs pan in the oven, do it at 200°C top/bottom heat.
After 30 minutes it should bubble properly in the pan and the mozzarella has gone and is golden brown. To be on the safe side, check the core temperature of the meatballs with a thermometer (e.g. Inkbird IHT-1P). This should be at least 70°C. Then the meat is done in any case. Meatballs Tuscany are quickly prepared and are on the table within an hour. They go well with pasta, for example, because in the pan we also have an excellent pasta sauce. But also a freshly baked baguette for dipping in the sauce fits perfectly.