Meatballs in green garlic sauce

Name: Meatballs in green garlic sauce
Ingredients: meatballs: 1 kg ground meat (mixture of pork and beef) 1 yellow onion approx 100 g rice 2 eggs chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon ground pepper sauce: 1 tablespoon oil 1 yellow onion

Diverse - Meatballs in green garlic sauce by Viorica G. - Recipia

The meatballs in green garlic sauce are cooked in two stages in a multicooker: first, they are boiled in salted water, and then they are added to a creamy sauce made with onion, green garlic, and sour cream. The sauce is thickened with starch, and a bit of the cooking liquid adds flavor and consistency. This recipe is perfect for a family lunch, especially when you want a hearty dish that isn't too complicated. Quick Info Preparation time: not specified exactly; forming the meatballs and preparing the ingredients is done before starting the program Cooking time: approximately 50 minutes Total time: approximately 50 minutes, plus the time needed for preparing the mixture and shaping the meatballs Servings: number not specified; quantity is for a larger meal Difficulty: medium Recipe type: main dish, prepared in a Philips Multicooker Ingredients For the meatballs 1 kg ground meat, a mix of pork and beef 1 yellow onion Approximately 100 g rice 2 eggs Chopped fresh parsley 1/2 teaspoon salt 1/2 teaspoon ground pepper For the sauce 1 tablespoon oil 1 yellow onion 2 stalks green garlic 1 bay leaf Sweet paprika A pinch of nutmeg Salt, to taste Ground pepper, to taste 2 tablespoons cornstarch 3 tablespoons sour cream Approximately 100 ml of the broth from boiling the meatballs For boiling the meatballs Approximately 1.5 liters warm water A pinch of salt Preparation method 1. Preparing the mixture In a bowl, combine the ground meat, rice, eggs, finely chopped yellow onion, and fresh parsley. Add salt and pepper, then mix until all ingredients are well combined. The mixture should be firm enough to be shaped. To form the meatballs, lightly wet your hands with water. Take some of the mixture and shape meatballs slightly larger than those typically used for soup. 2. Boiling the meatballs in the multicooker Pour approximately 1.5 liters of warm water into the non-stick pot and add a pinch of salt. Press the MENU button and select the STEW program. Set the cooking time to 30 minutes using the COOKING TIME button. Place the meatballs in the water, then press START. At the end of the program, remove the meatballs onto a plate. Reserve about 200 ml of the cooking liquid, as it will be used to prepare the sauce. The remaining liquid can be discarded, and the pot should be emptied before the next step. 3. Preparing the base for the sauce In the pot, add the finely chopped onion, sliced green garlic, and oil. Sprinkle a little salt, ground pepper, and a pinch of sweet paprika. Select MENU again, then the FRY program. Set the time to 5 minutes and press START. During this time, the onion and garlic will soften in the oil, and the paprika will release its color. After 5 minutes, deglaze the mixture with 2 tablespoons of the reserved cooking liquid. 4. Thickening the sauce In a separate bowl, mix the sour cream with the cornstarch and 100 ml of slightly cooled broth. The liquid should not be boiling when mixed with the sour cream to allow for easier incorporation into the sauce. Pour the mixture into the multicooker pot over the onion and garlic. Select the STEW program and set the time to 15 minutes, then press START. 5. Finishing the dish Five minutes before the end of the program, add the boiled meatballs and the bay leaf. Adjust the taste with salt, ground pepper, and a pinch of nutmeg. Finally, sprinkle with chopped fresh parsley. Disconnect the appliance and serve the dish immediately while the sauce is warm. Why I make this recipe often The meatballs are boiled before entering the sauce, so they cook evenly and don't need to be fried separately. The multicooker makes the steps quite easy to follow, and the sauce is prepared in the same pot after the meatballs are removed. I also like that the cooking liquid isn’t wasted. Part of it goes into the sauce, helping it achieve a fuller flavor without needing additional ingredients. The dish is hearty and can be made for several people without much supervision during boiling. Tips and variations Tips Wet your hands before shaping each batch of meatballs. The mixture is easier to mold, and the meatballs come out smoother. The onion for the mixture should be finely chopped so that it blends well with the meat and rice. The same recommendation applies to the onion in the sauce. Keep about 200 ml of broth after boiling, even if only 2 tablespoons and 100 ml are used in the sauce. It’s better to have some liquid on hand for mixing with the sour cream and cornstarch. The broth used with the sour cream and cornstarch should be slightly cooled, not hot. This way, the mixture will blend better before being poured into the pot. Add the meatballs only in the last 5 minutes of the STEW program, as indicated in the recipe. They are already cooked, and this step is sufficient to heat them and combine them with the sauce. Substitutions The recipe uses ground pork and beef mix. No other meat combination is specified, so to maintain the original flavor, it's preferable to use this mix. Green garlic is the main ingredient in the sauce and is not substituted in the original recipe. It can be used with both the white part and the leaves, chopped before being added to the pot. Variations The amount of salt, pepper, and nutmeg can be adjusted to taste at the end. Nutmeg is used in small quantities, just enough to enhance the sauce. The meatballs are described as being slightly larger than those for soup. If you make them smaller, the shaping time will be longer, but the cooking steps remain the same in the presented recipe. Serving ideas The meatballs are served immediately, with the green garlic sauce and parsley sprinkled on top. The sauce can be spooned over the meatballs, ensuring each serving has onion, garlic, and the creamy part. Frequently asked questions Can another program be used for boiling the meatballs? The original recipe uses the STEW program set for 30 minutes. To maintain the same steps and cooking time, use this program. Why is the liquid in which the meatballs were boiled reserved? The liquid is used in the sauce. Two tablespoons are added after sautéing the onion and garlic, and 100 ml is mixed separately with the sour cream and cornstarch. This liquid contributes to both the flavor and consistency of the sauce. When are the meatballs added to the sauce? The meatballs are added 5 minutes before the end of the 15-minute STEW program. They are already cooked, so they don’t need to stay for the entire duration of the program. Can the cornstarch be omitted? The cornstarch serves to thicken the sauce together with the sour cream and broth. If omitted, the sauce will not have the same consistency, and the recipe will not be exactly as presented. How much green garlic is used? The recipe indicates 2 stalks of green garlic. These should be chopped before being added to the pot with the onion and oil. Nutritional values The values are approximate, as they depend on the ratio of pork and beef, the type of sour cream used, and the number of servings the dish is divided into. For the entire quantity, the recipe may have approximately 3,000-3,400 kcal, 190-215 g protein, 210-240 g fat, and 90-110 g carbohydrates. If the dish is divided into 6 servings, one serving would have approximately: 500-570 kcal 32-36 g protein 35-40 g fat 15-18 g carbohydrates These values include the meat, rice, eggs, oil, sour cream, and cornstarch. They are not calculated based on an exact nutritional label but are estimates for guidance. Storage and reheating After cooling, store the meatballs with the sauce in a covered container in the refrigerator. For good taste and texture, it is recommended to consume them within the next 2-3 days. When reheating, heat only the necessary amount on low heat or in an appropriate pot, stirring gently to avoid breaking the meatballs. If the sauce has thickened after cooling, it can be thinned with a bit of the reserved broth, if available.

Meatballs in green garlic sauce

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