Meatballs in a multicooker

Name: Meatballs in a multicooker - Marioara L.
Ingredients: 1 kg minced meat; mix 1 yellow onion 1 red onion 1 head of garlic 1 carrot 2 potatoes 1 teaspoon salt 1/2 teaspoon thyme 1 pinch of pepper 2 eggs 200 ml oil

Children - Meatballs in a multicooker by Marioara L. - Recipia

MEATBALLS IN A MULTICOOKER When we had the gas turned off for pipeline work, I made meatballs in the multicooker. The appliance was especially useful for frying in two batches, without needing to use the stove. The mixture is simple, made from minced meat, grated vegetables, and eggs. The carrot and potatoes should be well drained before being mixed with the meat; otherwise, the mixture can become too soft. I formed meatballs slightly larger than a walnut and fried them until golden brown on both sides. QUICK INFO Preparation time: not specified in the recipe Cooking time: approximately 40-50 minutes, for two batches Total time: preparation time not specified; cooking the two batches takes about 40-50 minutes Servings: approximately 34 meatballs Difficulty: easy Recipe type: fried meatballs in a multicooker INGREDIENTS 1 kg minced meat, mixed 1 yellow onion 1 red onion 1 head of garlic 1 carrot 2 potatoes 1 teaspoon salt 1/2 teaspoon thyme 1 pinch of pepper 2 eggs 200 ml oil INSTRUCTIONS 1. Prepare the vegetables and meat Peel and wash the vegetables well. Place the minced meat in a large bowl, where it will be mixed with the remaining ingredients. 2. Season the meat Add salt, thyme, and pepper to the meat. Mix slightly to distribute the spices. 3. Add the onion and garlic Pass the yellow onion, red onion, and garlic through the grinder. Add them to the seasoned meat and mix well. At this stage, the mixture will start to have a softer texture, which is normal. It is important that the ingredients are evenly distributed. 4. Incorporate the carrot and potatoes Grind the carrot and potatoes. The vegetables must be well drained before being mixed with the meat. If too much liquid remains, the meatballs will be harder to shape. Add the drained carrot and potatoes to the bowl and homogenize the mixture. 5. Add the eggs Crack the two eggs into the mixture and knead or mix well until the composition becomes uniform. There should be no separate areas of vegetables, eggs, or spices from the meat. 6. Prepare the multicooker Pour the 200 ml of oil into the multicooker's pot. Plug in the appliance and set the FRY program for 60 minutes. The oil should be heated before you start frying. In the meantime, you can form the meatballs and place them on a platter. 7. Form the meatballs Take portions of similar size from the mixture and form meatballs slightly larger than a walnut. It is useful to prepare them all before starting to fry, as you can then quickly place them in the hot oil. The original recipe yielded two batches of 17 meatballs each. 8. Fry the meatballs Place the meatballs in the hot oil without overcrowding them. Allow them to brown, then turn them from side to side to cook and achieve a nice color all around. One batch took about 20-25 minutes. The time may vary depending on the size of the meatballs and how well the oil is heated, but this was the time used for each batch in this recipe. 9. Remove the meatballs Once they are browned, remove the meatballs from the oil and place them in a sieve to drain excess oil. Continue in the same manner with the second batch. Why I make this recipe often This is a practical recipe when I want to use the multicooker for a hearty dish and cook in two batches. The mixture is easy to prepare, and the vegetables are mixed directly with the meat, without complicated steps. The meatballs are formed relatively quickly, and the FRY program allows them to brown nicely in the appliance. Another advantage is that from one kilogram of meat, you get quite a large quantity. In this recipe, about 34 pieces were made, enough for several meals, depending on how they are served. TIPS AND VARIATIONS Tips Drain the potatoes and carrot well after grinding. This is one of the most important details in the recipe. Vegetables retain water, and excess liquid makes the mixture harder to shape. Prepare the meatballs before the oil is completely heated. This way, when the multicooker reaches the right temperature, you can immediately place them in the pot. Respect the time of about 20-25 minutes for each batch, but also watch for browning. The meatballs should be turned on both sides and not left in one position. Do not place all the meatballs at once if there isn't enough space in the pot. The recipe was made in two batches of 17 pieces each, which helps them brown evenly. After frying, let them sit in a sieve, not directly in a closed pot. This way, any remaining oil can drain off their surface. Substitutions The recipe uses mixed minced meat and does not specify another combination. To maintain the taste and texture of the original version, the ingredients can be used exactly in the indicated quantities. Both types of onion are part of the basic composition: one yellow onion and one red onion. No separate quantity is indicated for garlic; just one whole head. Variations The source does not include variations of the recipe, so the dish is presented in its original form: with mixed minced meat, grated vegetables, eggs, thyme, pepper, and salt. You can keep the size of the meatballs slightly larger than a walnut, as they were made here. If you form them larger or smaller, the frying time may change, so the browned appearance should be monitored during cooking. Serving ideas The meatballs can be served immediately after draining the oil. The original recipe does not specify a particular side dish, so they can be served as they are, depending on preferences and the rest of the menu. FREQUENTLY ASKED QUESTIONS How many meatballs does this mixture yield? In the presented recipe, approximately 34 meatballs were made, divided into two batches of 17 pieces each. The number may vary slightly if the portions are larger or smaller. How long does each batch fry? Each batch was left for about 20-25 minutes. The meatballs are turned from side to side during frying to brown evenly. What program is used on the multicooker? The FRY program is used, set for 60 minutes. During this time, the two batches were fried, each taking about 20-25 minutes. Why should the vegetables be drained? The grated carrot and potatoes release juice. If this is not removed, the mixture can become too watery and harder to shape. Therefore, the vegetables should be well drained before being mixed with the meat. When should the meatballs be removed from the oil? They should be removed once they are nicely browned and have been turned on both sides. Then they are placed in a sieve to drain excess oil. NUTRITIONAL VALUES The values below are estimated. It is not possible to calculate the exact nutritional intake without knowing the composition and fat content of the minced meat, as well as the amount of oil absorbed during frying. For the entire quantity of meatballs, the estimate is approximately 3,500-4,500 kcal. If 34 pieces result, one meatball may have approximately 100-135 kcal. Approximately, for one meatball: Protein: 7-10 g Fat: 7-10 g Carbohydrates: 2-4 g The values are indicative and can vary significantly. The meat and the amount of oil absorbed during frying have the greatest influence on calories and fat content. The potatoes, carrot, onion, and garlic contribute a smaller amount of carbohydrates and fiber. STORAGE AND REHEATING After cooling, the meatballs can be stored in the refrigerator in a covered container. Since the recipe does not specify an exact storage time, it is recommended to consume them within a short period and not leave them at room temperature. When reheating, heat only the amount that will be served. The meatballs may become softer after storage as they absorb moisture and lose the texture achieved through frying. It is best to drain them well after preparation and not to close them while still hot. Tag: meatballs in a multicooker

Ingredients

1 kg minced meat
mix 1 yellow onion 1 red onion 1 head of garlic 1 carrot 2 potatoes 1 teaspoon salt 1/2 teaspoon thyme 1 pinch of pepper 2 eggs 200 ml oil

Meatballs in a multicooker

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