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Meatballs in Tomato Sauce in a Multicooker
Instructions
I prepare the ingredients for the meatballs in tomato sauce in a multicooker. You don't have to use chicken or turkey – the same method and the same multicooker programme work for pork, beef or lamb. The one thing to keep in mind is to shape the meatballs a little smaller in that case.
I rinse the rice several times to wash away the rice flour (starch).
To make the meatballs more tender and give them a colourful look, carrot is added. Grate it into fine shavings on a medium grater.
I get the pieces of fillet, onion and garlic cloves ready for grinding. I cut the onion and fillet into small pieces.
I grind it all into minced meat.
In a bowl that is comfortable for mixing, I combine the minced meat with the rice and half of the grated carrot. I add salt and mix.
I pour a spoonful of oil into the multicooker bowl, spreading it over the sides and bottom.
With wet hands I roll the prepared mince into meatballs a little bigger than a walnut but smaller than a chicken egg.
I place half of the meatballs on the bottom of the multicooker.
I cover the first layer of meat with some of the remaining carrot.
Then I lay out the meatballs again (since the multicooker bowl widens towards the middle, the second row will hold a good deal more).
I scatter the rest of the carrot over everything and add the bay leaf and peppercorns.
I dilute the tomato paste with water up to the 400 ml mark. I stir it and, to balance the flavour, add sugar and salt.
I pour the tomato mixture over the meatballs.
I close the lid and set the multicooker programme. I choose the product type – poultry, then stewing and the time – 1 hour. I press start. While the process runs, you can get on with other things and not check on this wonder of an appliance at all – the result will be perfect.
When the beep sounds, the dish is ready. You can switch off the multicooker and open the lid straight away, or you can do nothing, in which case the appliance switches to the keep-warm programme by default.
All the meatballs have held their shape beautifully and have not stuck together, so you can easily stir them and take out as many as you need.
The finished meatballs in tomato sauce in a multicooker can be served with absolutely any side dish or simply with vegetables. When serving, I spoon over the meatballs the remaining sauce they were stewed in, and add a little sour cream.Do give it a try, and enjoy your meal!
Tips
- 1
WET HANDS are the "secret" to the shape. With dry hands the mince sticks; with wet hands the balls form perfectly and don't cling.
- 2
CARROT IN THE MINCE is the "secret" to juiciness. Half goes into the mince for tenderness, half into the sauce for the look of the dish.
- 3
RINSING THE RICE is the "secret" against clumping. Without rinsing the meatballs will stick together. Rinsing removes the starch.
- 4
2 LAYERS OF MEATBALLS is the multicooker "secret". The bowl widens out, so the second row holds more. Don't put them all in a single layer. The same principle works for other kinds of meatballs in a multicooker.
FAQ
Which meat should I choose? +
Ideal – chicken or turkey fillet (750 g) – more tender and leaner. Alternatives: boneless chicken thighs (750 g – juicier and more flavourful), a 50/50 chicken-and-turkey mix (750 g), pork with a streak of fat (700 g – make the meatballs a little smaller), beef with a small amount of fat (700 g), lamb (700 g – an "Eastern" note). Fresh chilled meat is the "premium" option. Don't use: shop-bought mince of dubious composition, or long-stored frozen meat. Miratorg, Cherkizovo and Petelinka are reliable brands. For "premium", use farm chicken.
What can replace tomato paste? +
Alternatives: homemade tomato paste – the "premium" option (more natural), puréed tomatoes (250 g + 150 ml water), tomato purée (200 g), natural ketchup (120 g – the "budget" choice), tomato juice (300 ml instead of the paste plus water). Pomidorka, Chumak and Mutti are reliable brands. A good paste has no starch or added water. Don't use: ketchup with a lot of sugar (it will upset the balance), or paste close to its use-by date. For a "spicy" version, add 1/4 tsp of hot paprika.
How long do the meatballs keep? +
In the fridge, in the pot under a lid – 3 days. Any longer and the meat goes stale and the rice swells into mush. Before serving, reheat over low heat or in the microwave for 3–5 minutes. Portioned in the freezer – up to 1 month. Thaw in the fridge for 6–8 hours. Raw shaped meatballs in the freezer – up to 2 months. Thaw them straight away while cooking. Freshly made meatballs are at their "star" best 30–60 minutes after cooking. On the second day the flavour is deeper. Don't leave them at room temperature for longer than 4 hours – the meat will spoil.
What to serve the meatballs with? +
A standalone main course or with a side dish: with mashed potatoes (the classic). With a rice side (pilaf, boiled rice). With buckwheat or bulgur – a "wholesome lunch". With pasta or spaghetti – an "Italian" note. With boiled or stewed vegetables. With a fresh vegetable salad – a "light" lunch. With sour cream on the side – a "Russian" serving. With garlic sauce. With tomato juice – a "summer" lunch. With fresh herbs (parsley, dill). For a "family lunch" – with a side dish. For a "children's lunch" – with milk. With kefir or ryazhenka. A versatile hot dish for everyday meals.
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