Mince the meat with the dried tomatoes in the mincer, chop the garlic and add it to the mixture together with the eggs. If you do not have a meat grinder you can also use a mixer, but the care to use it in pulse mode (in practice one more crushing fast and short-lasting) not to reduce the compound to pulp. Once the dough is made, cool it in Freddy for half an hour so that the structure becomes compact.
Form small balls the size of a small walnut, pass them into the flour and immediately put them in the pan with oil already hot, but not very hot. Brown them from all sides.
MEATBALLS BLAST CHILLING
Once you reach this stage you can cool the meatballs in order to use them when you need them the most. You can make a massive dose and season them in different ways, making them well flavoured in the condiments, so you have different dishes each time.
At this point you can take a good part of the sauce, cool it and keep it in the fridge for several days, so you can use it to season a pasta, to make tasty crostini (simply adding a little thyme and chili pepper) for flavouring meat or fish.
In another pan, sauté the onion with sage and tomato sauce in a little oil and cook until the mixture is well reduced.
COOKING AND FINISHING OF THE PLATE
Place the meatballs inside the sauce and let them flavour, on very low heat, for a quarter of an hour. This operation can also be done inside Freddy with the cooking at low temperature function. It is a dish that lends itself perfectly to be then regenerated with the ready meal function.
PRE-COOKING OF THE ONION
To shorten the time you can cut the onion in massive amounts, with the system that professional cooks use. Put a kilo of chopped onions in a pan that contains precise and cover with extra virgin olive oil. Let them wither in the Freddy in cooking at low temperature at 75°C for about twenty minutes.
Cool them with Freddy and refrigerated in airtight containers. You will always have a precooked onion and sweet. The same technique can be used for garlic leek.