World famous meatballs in each country are made to cook in their own way. The advantage of meat balls is that by serving the dish under different sauces, you give different flavors to their taste..

However, the main mistake of many housewives is that they cook meatballs with prescription meatballs. Let’s try to learn how to cook everyone’s favorite meat balls in a popular kitchen unit – a slow cooker.

Meatballs with tomato sauce in a slow cooker
how вкусно приготовить тефтели с подливкой в мультиварке
Ingredients amount
minced meat 550 g
oregano, salt, paprika and pepper taste
rice 0.5 multicooker cup
bulbs 2 pcs.
Bay leaf 2 pcs.
tomato – pasta 2 tbsp. l.
water 300 ml
flour 25 g
Time for preparing: 80 minutes Calories per 100 grams: 138 Kcal

This recipe is familiar to many, because it was for him that they prepared a meat dish in school canteens. However, some people have pleasant memories of the dish, while others are not quite flattering. Let’s try to cook meatballs in a modern kitchen unit, so that everyone who tries to try must ask for additives.

Step by step process of cooking:

  1. Boil rice until half cooked. Finely chopped onions. Add to mince along with rice. Salt and pepper; minced meat
  2. From meat semi-finished product to form meatballs of identical size. Transfer to the bowl of the multi-cooker; to make тефтели
  3. In a separate bowl, mix water, tomato paste, oregano, paprika and salt. In this recipe, it is desirable to use hot water; to make соус
  4. The resulting liquid pour meatballs. Put bay leaves;
  5. Set the timer for an hour and turn on the “Quenching” mode;
  6. After cooking, meatballs are served with any side dish, but you can as an independent dish..

How to make white gravy meatballs

As you know, there are 2 popular cooking options for this meat dish. The first was presented above, now it is the turn of the second method – on sour cream.

Required components:

      • carrot;
      • a mixture of two minced meat (beef, pork) – 550 g;
      • flour – 30 g;
      • onions – 4 pcs;
      • white bread – 80 g;
      • egg;
      • rice – 100 g;
      • oil – 40 ml;
      • distilled water – 600 ml;
      • sour cream – 350 g;
      • pepper, salt and other spices to taste.

Time spent on cooking: 40 minutes for stewing + 20 minutes for preparing ingredients.

Number of calories: 136 kcal.

Phased process:

      1. Boil rice to half-baked state;
      2. Soak the bread in the pulp;
      3. Two onions finely chop or chop through a meat grinder along with softened bread;
      4. In the stuffing enter onions, drive an egg, spices, bread and half-baked rice;
      5. Knead semi-finished meat and be sure to carefully beat off;
      6. Form the meatballs;
      7. Cut the remaining onions into strips and fry in heated oil for about 10 minutes in the “Frying” mode;
      8. In a separate bowl mix the flour, sour cream, water. Salt;
      9. Meatballs spread over roasted onions and pour the white sauce;
      10. Cook the dish for 40 minutes in the “Quenching” mode

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Rice-free meatballs

Of course, rice is one of the key ingredients in meatballs. But there are times when you do not have the necessary component at hand, and you really want to cook meatballs.

Required components:

      • minced meat – 550 g;
      • bow;
      • ketchup – 2 tbsp. l;
      • salt and pepper;
      • yolk – 2 pcs .;
      • 3-4 black peppers in the form of peas;
      • distilled water – 250 ml;
      • flour – 35 g;
      • Bay leaf;
      • a pair of dill or parsley;
      • sour cream – 160 g;
      • oil – 5 tsp.

Time spent on cooking: 40 minutes for stewing + 20 minutes for preparing ingredients.

The number of calories: 155 kcal.

Phased process:

      1. Shred onion, but do not skip through the meat grinder, so as not to produce an excessive amount of juice;
      2. Add the ground ingredient to the mince. Next, add the yolks and season with spices;
      3. Knead the meat semi-finished product and be sure to repel it;
      4. Blind minced meatballs;
      5. In a small container, mix ketchup with sour cream. Gradually pour flour in the sauce. In the end, salt and pour 200 ml of water;
      6. Molded earlier meatballs are put in a bowl of a multi-cooker, where vegetable oil is preheated;
      7. Fry meat semi-finished products to form a crust;
      8. Disable the installed mode;
      9. Pour the sauce, throw peppercorns, bay leaves, chopped greens;
      10. Cooking meatballs with gravy in a slow cooker 40 minutes with the mode of “Quenching”.

Cooking Tips

      1. The first and important point in cooking meatballs is rice. The ingredient is added to the stuffing to give looseness and tenderness. However, it should be cooked until half ready. How to do it? It is enough to boil the ingredient after boiling for another 10 minutes, and you get the necessary degree of preparation;
      2. In addition to rice, chopped vegetables and even dried fruits are added to meat and fish meatballs. A great idea for a chicken semi-finished product would be to add a “secret” ingredient – raisins, lemon or nuts. In meat meatballs, you can put half a prune or a slice of pickled cucumber. Thus, it will be not only tasty, but also interesting to eat the dish;
      3. The size of meatballs should not exceed 5 cm in diameter. If you cook meat semi-finished product for children, then their size should be no more than 3 cm;
      4. The main difference in the technology of cooking meatballs begins after the formation. If some housewives prefer to pre-fry the semifinished meat breaded in flour, others simply fill them with prepared sauce and turn on the Quenching mode. However, there is a category of housewives who first bake them in the oven, and then pour them with gravy. But that’s not all, every kitchen has its own cooking methods. Believe me, there are really a lot of them;
      5. As for the sauce, there is no special recommendation for meatballs. The main thing is that it is fragrant and nutritious. Therefore, the most popular are the sauces prepared on the basis of tomato paste and sour cream..

Enjoy your meal!