Meatballs in a multicooker
6 servings
90 minutes
Meatballs in a multicooker are a tender, aromatic dish of European cuisine that combines the juiciness of minced meat with the velvety texture of sour cream-tomato sauce. Historically, meatballs emerged as a practical way to prepare meat while preserving its softness and rich flavor. In this recipe, rice adds extra tenderness and dill brings freshness. The dish is perfect for a cozy family dinner, and thanks to the multicooker, the cooking process becomes simple and convenient. Meatballs soaked in thick, rich sauce pair wonderfully with side dishes or can be served as a standalone meal. Their balanced taste—a combination of softness, acidity, and spices—makes them a versatile choice for any feast.
1
We boil the rice. We cool it down.
- Rice: 100 g
2
Add to the minced meat: finely chopped onion, eggs, and cooked rice. Mix everything thoroughly. Salt and pepper to taste.
- Minced meat: 500 g
- Onion: 2 pieces
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
We shape our meatballs and place them in the multicooker bowl.
4
Preparing the sauce. For this, mix sour cream with tomato paste and water.
- Sour cream: 200 g
- Tomato paste: 2 tablespoons
- Water: 100 ml
5
Pour the obtained sauce over our meatballs (they should be covered with sauce)
6
Select the 'Stewing' mode for 1 hour and let our meatballs cook.
7
Sprinkle the ready meatballs with finely chopped dill. That's it, your meatballs are ready. Enjoy your meal!!!
- Dill: to taste