The meatballs can be baked, covered, in the oven at 160 C for 30 to 45 minutes.
To make in the Vorwerk Thermomix Bimby:
Place a small bowl in the mixing bowl lid and weigh in 15 grams breadcrumbs and 60 grams of milk. Set the bowl aside and leave to soak.
Place 50 grams Parmigiano-Reggiano and 50 grams pecorino cheese in the mixing bowl and chop 10 sec/speed 10. Remove from the bowl and set aside.
Add 200 gms chicken thighs to the mixing bowl and chop Turbo/1 sec/3 times. Remove from the bowl and set aside.
Place 1 garlic clove, 1 onion, 2 slices of pancetta, 3 slices of prosciutto, 1 rosemary branch, leaves removed and 25 grams parlsey into the mixing bowl and chop 8sec/speed 7.
Scrape down the sides of the mixing bowl. Add a pinch of chilli flakes, 2 grams of fennel seeds and 60 mls olive oil to the mixing bowl. Saute 3min/120C/speed 1.
Add 60 mls of white wine to the bowl. Saute 5min/Varoma/speed 1.
Add the Parmigiano-Reggiano, pecorino, 175 gms veal, chicken thighs, 200 gms sausages, soaked breadcrumbs, 5 grams salt, ¼ teaspoon pepper and ½ lemon juiced to the mixing bowl. Mix 10sec/speed 5. Transfer to a bowl.
Grease the Varoma dish and tray. With oiled hands, shape the mixture into walnuts sized balls and place them into the Varoma dish and tray.
Tomato sauce:
Place 3 cloves of garlic, 8 basil leaves and 40 grams of olive oil in the mixing bowl. Chop 7sec/Speed 5.
Add 800 grams tomatoes (or 600 gms tomato passata) and 2 grams of salt. Place the Varoma dish and tray into position and cook for 25 min/Varoma/speed 2.
Optional step for children to make a smoother sauce: blend 1 min/speed 10.
Serve the meatballs in the sauce.