1 hour and 15 minutes

small zucchini, 2
red pepper, 1/2
yellow pepper, 1/2
small carrot, 1
yellow onion, 1
garlic clove, 1
extra virgin olive oil, 1 tablespoon
thyme, 2 sprigs
tomato sauce, 1 1/2 cups
balsamic vinegar, 1 tablespoon
beef minced meat, 21 oz
multigrain bread, 1 slice
half-fat milk, 3 tablespoons
dried oregano, 1/4 teaspoon
dried breadcrumbs, 3 tablespoons
fine sea salt, to taste
black pepper, to taste
sunflower oil, 5 1/2 cups


Cut the vegetables into sticks. Slice the onion and mince the garlic.
Heat the olive oil in a large pan, add the onion and garlic and cook for 2 minutes then add the rest of the vegetables and thyme leaves. Cook over medium heat for 10 minutes.
Add the tomato sauce and 1/2 cup of water,bring to a boil, reduce the heat and simmer for 5 minutes.
Add the vinegar and cook for another 10 minutes. Keep warm.
In the meantime make the meatballs by breaking up the bread and soaking it in milk. Let stand 5 minutes, then add the meat, salt, pepper and oregano. Mix until combined.
Divide the meat mixture into 16 parts and shape into balls than roll into the breadcrumbs.
Heat the sunflower oil in the fryer to 320 F°.
Fry 8 meatballs at a time for about 9 minutes, lift the basket, open the lid and drain the meatballs on paper towels, then place them in the pan with the vegetable ragout. Serve hot.