Chicken meatballs wrapped in dough in a multicooker

Name: Chicken meatballs wrapped in dough in a multicooker
Ingredients: 400 g flour; 1 packet Garant for yeast dough; 250 ml sparkling mineral water; 1 teaspoon salt; 1 teaspoon sugar; 100 ml oil; 2 medium onions (300 g); 1 head of garlic (50 g); 500 g chicken breast; 250 g ground pork; 2 medium potatoes (300 g); 2 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon thyme; 15 g fresh parsley; 1 teaspoon oil

Appetizers - Chicken meatballs wrapped in dough in a multicooker by Steluta L. - Recipia

For chicken meatballs wrapped in dough, cooked in a multicooker, I used sparkling water instead of beer in the yeasted dough; the outside comes out lightly crisp. The crumbly dough wraps around a chicken, pork and potato filling, and the outside browns in the multicooker pot. I prefer to grind the meat coarsely so the filling doesn’t get too fine. Prep: 30 minutes. Cook: 55 minutes. Rest: 10 minutes. Total time: 95 minutes. Servings: 8. Approximately 510 kcal and 28 g protein per serving.

Ingredients

For the dough

400 g flour
1 packet Garant for yeast dough
250 ml sparkling mineral water
1 teaspoon salt
1 teaspoon sugar
100 ml oil

For the balls

2 medium onions (300 g)
1 head of garlic (50 g)
500 g chicken breast
250 g ground pork
2 medium potatoes (300 g)
2 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon thyme
15 g fresh parsley
1 teaspoon oil

Preparation

1. Mix 400 g flour with 1 packet of Garant for yeast dough. Dissolve 1 teaspoon salt and 1 teaspoon sugar in 250 ml sparkling mineral water, then gradually pour the liquid over the flour, stirring. Add 100 ml oil and knead until you have a smooth dough. 2. Cover the dough and let it rest for 10 minutes while you prepare the filling. 3. Peel the onions and garlic, then put them through a meat grinder. Add 500 g chicken breast and 250 g ground pork. 4. Peel and wash the potatoes, put them through the meat grinder separately, then squeeze them well. Add them to the meat along with 2 eggs, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme and 15 g chopped fresh parsley. Mix well. 5. Divide the dough into 8 pieces and roll each one out into a circle on the work surface. Put a heaped tablespoon of filling in the middle and fold the dough around it, shaping each one into a ball almost as big as a tennis ball. 6. Grease the multicooker pot with 1 teaspoon oil and arrange the balls inside. Set the BAKE program to 180°C for 45 minutes and press START. 7. After 35 minutes of baking, turn the balls over. The side that was in contact with the pot will be browned. 8. When the program ends, leave them on KEEP WARM for another 10 minutes. Break one open and check the dough next to the filling before unplugging the appliance.

Notes

You can replace the packet of Garant with 7 g dry yeast for 400 g flour; the dough contains gluten, and the filling contains eggs. Serve them with a thinly sliced cabbage salad, without a heavy dressing. Once cooled, keep them in a food container in the fridge and eat them within 3 days. For dinner, start the multicooker at least 55 minutes before serving; allow extra time for filling and wrapping them. The mix of chicken breast and pork helps keep the filling from turning out too dry; using only chicken breast can make the balls denser. Floury potatoes tend to release less water than new potatoes, which can make the filling soft. If the dough tears as you roll it out, leave it covered for another 5 minutes and try again. If you make the parcels bigger than a tennis ball, check one before removing the pot, as thicker filling takes longer to cook.