Meatballs with gravy in a multicooker
8 servings
90 minutes
Meatballs with sauce in a multicooker are a cozy dish that exudes the aroma of home warmth. Its roots trace back to French gastronomy, where cooking is an art. Tender meatballs made from a mix of beef and pork are paired with an exquisite sauce rich in tomato notes, creamy parmesan aroma, and a hint of balsamic vinegar's acidity. Slow cooking in the multicooker allows the meat to absorb all the flavors, becoming extraordinarily juicy. This dish is perfect for a family dinner: served with pasta garnished with fresh basil and an extra serving of parmesan. Its taste is deep and rich, with subtle spicy hints of thyme and bay leaf. Meatballs with sauce are a gastronomic embrace that can warm the heart even on the coldest day.
1
We prepare meatballs. Beat an egg in a large bowl and pour in chicken broth. Mix well. Add gelatin to the bowl and let it swell for 5 minutes. Add minced meat, Parmesan cheese, and breadcrumbs to the bowl. Season with salt and pepper. Mix with your hands. Do not mix too long. Roll small meatballs and place them in the refrigerator.
- Chicken egg: 1 piece
- Chicken broth: 2.5 glasss
- Gelatin: 0.3 teaspoon
- Ground beef: 250 g
- Ground pork: 250 g
- Grated Parmesan cheese: 30 g
- Breadcrumbs: 120 g
- Salt: to taste
- Freshly ground black pepper: to taste
2
Preparing sausages and ribs. In a medium bowl, mix breadcrumbs and grated Parmesan cheese, paprika, dried pepper, garlic, chopped parsley, and 2 tablespoons of olive oil. Rub the mixture onto the meat. Roll the meat into a log and tie it with string.
- Breadcrumbs: 120 g
- Grated Parmesan cheese: 30 g
- Paprika: 0.3 teaspoon
- Dried red chili: 0.5 teaspoon
- Garlic: 5 clove
- Chopped parsley: 2 tablespoons
- Olive oil: 5 tablespoon
- Beef tenderloin: 700 g
3
In a pot, heat 1 tablespoon of olive oil over medium heat. Add Italian sausages to the oil and brown them on all sides. Transfer to a slow cooker bowl. Pour 1 tablespoon of olive oil into the pot. Brown the pork ribs in it and place them in the slow cooker. Do the same with the beef tenderloin.
- Olive oil: 5 tablespoon
- Italian sausages: 500 g
- Olive oil: 5 tablespoon
- Pork ribs: 300 g
- Beef tenderloin: 700 g
4
Preparing the sauce. Place a pot over medium heat. Add chopped onion, celery, and carrot. Sauté until the carrot is soft and the onion is translucent. Add crushed garlic and continue cooking until fragrant. Stir in tomato paste and cook while stirring. Pour in red wine, increase the heat and bring to a boil. Add chicken broth, bay leaves, thyme, tomatoes (blended or pureed), and balsamic vinegar. Season with salt and simmer on low heat.
- Onion: 1 head
- Celery leaves: 1 bunch
- Carrot: 1 piece
- Garlic: 5 clove
- Tomato paste: 2.5 glasss
- Dry red wine: 0.5 glass
- Chicken broth: 2.5 glasss
- Bay leaf: 3 pieces
- Wild thyme: 4 stems
- Canned tomatoes: 500 g
- Balsamic vinegar: 0.5 tablespoon
- Salt: to taste
5
Pour the prepared sauce into the multicooker. Heat and cook on low power for about 7 hours.
6
Then remove the sausages, meat, and ribs from the sauce, along with the bay leaves and thyme. Cover the meat with foil and set aside.
7
Carefully place the meatballs with sauce in the multicooker. Set to maximum power and cook the meatballs in the sauce for about 30 minutes. Add salt to taste.
- Salt: to taste
8
Boil the pasta. Pour the sauce over it and mix. Top with meat, garnish with basil leaves, and sprinkle with parmesan. Serve hot. Enjoy your meal!
- Pasta: to taste
- Basil: 17 g
- Grated Parmesan cheese: 30 g