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Meatballs with Gravy in a Multicooker-Pressure Cooker
Instructions
First soak the bread to soften it. Take 1–2 slices of stale white bread (20 g) and cover with warm clean water in a small bowl for 3–5 minutes until completely softened. Stale bread is better than fresh – it holds together better in the mince and is less likely to break down. Gently squeeze the soaked bread with your hands to remove the excess water.
Place the pork mince (300 g) in a large deep mixing bowl. Peel the large onion (130 g) and cut off a little less than half – about 50 g. Grate that piece of onion on a FINE grater straight into the mince; finely grated onion dissolves into the meat without visible pieces and makes the finished meatballs tender. Peel one clove of garlic and grate it on a fine grater into the mince too. Add the salt (½ tsp.) and ground black pepper (¼ tsp.) to taste, and crack in one raw chicken egg, which binds the mixture.
Add the squeezed soaked bread to the mince; the bread gives the meatballs a tender, light texture – without it the meat turns out dense and tough. Add the semolina (2 tbsp.) as well – it is the binder that helps the balls hold their shape. Knead everything thoroughly by hand for 3–5 minutes until smooth and pliable, so the mince comes together into a smooth firm mass. This is the critical step: leave the mince with the semolina in the bowl for 10 minutes at room temperature so the semolina swells and binds the mixture; without this the meatballs fall apart in the gravy. After 10 minutes mix again and lightly beat the mass – throw it back into the bowl firmly 5–7 times for a denser, springier texture. With wet hands, form neat balls 3–4 cm across (about 35–40 g each); 300 g of mince makes 12–15 meatballs. Sprinkle the shaped balls with ground paprika (½ tsp.) and a pinch of saffron on top for a golden colour in the gravy. Saffron is an expensive spice and can be replaced with turmeric (½ tsp.) for a budget option. Cover the balls and chill for 10–15 minutes to set their shape.
Meanwhile prepare the vegetables for the gravy. Cut the remaining onion (about 80 g) into a small 5 mm dice.
Peel, wash and grate the carrot (80 g) on a coarse grater.
Finely chop the green onion (2 stalks) with a sharp knife.
Remove the seeds from the sweet pepper (100 g) and cut it into 1–2 cm pieces.
Turn on the "Frying" or "Baking" function on the multicooker-pressure cooker. Add the vegetable oil (1 tbsp.) and the chopped onion with the carrot to the bowl. Sauté the vegetables for 5–7 minutes until the onion is lightly golden and the carrot is soft, stirring now and then with a silicone spatula.
Place the formed meatballs on top of the sautéed vegetables in a single layer – do not stack them, or they will stick together; if you have a lot, cook in batches of 6–8. Now make the sour cream and tomato sauce: in a separate bowl, dilute the tomato paste (2 tbsp. = 50 g) in hot water (250 ml). Add the sour cream 25% (1 tbsp. = 20 g) and salt (½ tsp.) and whisk thoroughly until smooth; the sauce should have the consistency of thin sour cream. Pour the sauce over the meatballs in the bowl. Add a few leaves of fresh or dried basil, the bay leaf (1 pc.), the diced sweet pepper and the second clove of garlic, grated in. The pepper gives the sauce a nice colour and sweetness.
Close the lid of the multicooker-pressure cooker and, importantly, close the pressure valve (for pressure-cooker mode). Set the "Stewing" or "Pressure cooker" mode for 20 minutes – the high pressure and temperature cook the meatballs quickly and soak them in the sauce.
After the readiness signal, always wait 5–10 minutes for the steam to escape through the valve – opening the lid instantly is dangerous because of the risk of a steam burn. Once the pressure has dropped (the float is down), carefully open the lid.
The meatballs with gravy in the multicooker-pressure cooker are ready! Serve them hot, 4–5 meatballs per portion, together with the gravy, and scatter generously with fresh chopped green onion. They are perfect with mashed potatoes, rice or buckwheat. Bon appetit!
Tips
- 1
Be sure to let the mince with the semolina rest for 10 minutes – it is the secret to meatballs that keep their shape and do not fall apart in the gravy.
- 2
Grate the onion on a FINE grater – it dissolves into the mince without pieces and makes the meatballs tender.
- 3
Soaked stale bread gives the meatballs a light texture – without it they turn out dense. I make meatballs in tomato sauce on a similar principle.
- 4
Wait for the steam to escape after cooking – opening the pressure-cooker lid instantly is dangerous because of the risk of a steam burn.
FAQ
Can I cook the meatballs in an ordinary pan without a multicooker? +
Yes, the classic method works just as well as the multicooker. Sauté the vegetables (onion, carrot) in a frying pan in vegetable oil for 5–7 minutes until soft. Carefully place the meatballs on the vegetables and fry for 2–3 minutes on each side to brown them. Pour over the sour cream and tomato sauce, add the spices and simmer, covered, over low heat for 25–30 minutes until fully cooked. In a heavy-bottomed pan the result is identical to the multicooker. The advantage of the multicooker is automatic control of time and pressure, so you do not need to watch the stove; the advantage of the pan is that you can see the process and adjust the thickness of the sauce.
What can I use instead of pork mince in the meatballs? +
Several options work: a 50/50 mix of pork and beef (the classic of Soviet-style meatballs, a richer meaty flavour), chicken mince (more dietary, cooks faster), turkey mince (tender, good for a children's menu), lamb mince (for an "eastern" aroma with turmeric), or a 50/50 mix of chicken and beef (a compromise). For a meat-free version, use button mushrooms (300 g, chopped and fried with onion) or green lentils (300 g, boiled until almost done). Each type of mince gives its own character. Pork is the "classic" of Soviet-style meatballs thanks to its juiciness and affordable price.
How long do the finished meatballs keep? +
The finished meatballs with gravy keep in the refrigerator for up to 3 days in a tightly closed container. On the second day the flavour is even richer – the meatballs are fully soaked in the sauce and spices. Before serving, reheat them in a pan or frying pan with the gravy over low heat for 5 minutes, or in the microwave for 3 minutes under a cover. You can freeze them in portions for 2 months in airtight containers with the gravy – before eating, thaw completely in the refrigerator for 8 hours and heat through. Raw shaped meatballs can also be frozen separately for 2 months.
What to serve the meatballs with? +
They are perfect with any neutral side that soaks up the aromatic gravy: mashed potatoes with butter (the classic), boiled potatoes with herbs, country-style potatoes, fluffy buckwheat, basmati or round rice, pasta (fettuccine, spaghetti) or noodles. For salads – fresh vegetables (cucumbers, tomatoes, herbs), sauerkraut or pickled cucumbers. For sauces – extra sour cream, garlic sauce or ketchup. For drinks – compote, fruit drink, kvass, light beer (a man's dinner) or dry white wine (Riesling, Chardonnay). For a family dinner on a weekday evening.
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