Meatballs with Marinara Sauce

Instructions

• 1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the garlic and process until finely chopped. Remove half the garlic and set aside. Leave the remaining garlic in the bowl. Add the parsley and process until finely chopped. Scraping down the side occasionally.
• 2Carefully remove the green S-blade™ from the spindle. Return the spindle to the bowl with the yellow reversible shredder, with the fine side up and shred the parmesan. Remove about a third of the parmesan from the top, avoiding the parsley and garlic and set aside for serving.
• 3Carefully place the green S-blade™ on the spindle and place back in the bowl. Tear the bread into the processor bowl with the parmesan and parsley. Add the milk and egg and process to form a paste. Remove and set aside.
• 4Place the beef and pork in the processor bowl and process until ground to your liking, scraping down the bowl occasionally.
• 5Add the bread paste, salt and pepper to the meat and pulse until well combined.
• 6To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 350°F, Rotate Remind, for 40 minutes and press Start. Meanwhile, continue to the next step.
• 7Place ¼ cup of the ground meat mixture in the palm of your hand and shape into a tight ball. Place on a tray. Repeat with the remaining mixture to make about 12 meatballs.
• 8To make the marinara sauce, place a large wide-based ovenproof pan over medium heat. Add the oil and reserved garlic and cook, stirring occasionally, for 1 minute, or until just golden. Add the tomatoes, salt, sugar and oregano and stir to combine. Bring to a boil, then reduce the heat. Taste and adjust the seasoning, if necessary. Add the meatballs to the sauce.
• 9Once preheated, place in the oven and bake for 40 minutes. When the Rotate Remind signals turn the meatballs in the sauce. Continue cooking until the internal temperature of a meatball reaches minimum 167°F.
• 10Divide the meatballs between serving bowls and spoon over the sauce. Sprinkle with the reserved parmesan. Serve with crusty bread or pasta, if desired.