Stewed meatballs and potatoes in the multicooker, a complete second course that will win over the whole family, after all, everyone likes meatballs!
You can prepare your second course well in advance and then heat it up before serving. The pot has a setting that warms the food in just 9 minutes and keeps it warm.
For this recipe, we used the programmable pot from the company Cecotec GM model H DELUX, a pot with a 6-liter capacity, non-stick basket, flip lid, 16 menus, a true ally in the kitchen.
You can schedule the start of cooking, and when the cooking time is over, the pot automatically turns off and keeps your preparation warm.
The recipe also includes the procedure for the classic pressure cooker.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for stewed meatballs and potatoes in the multicooker:
- 1.1 lbs ground beef
- 1 medium egg (at room temperature)
- 4 tbsps breadcrumbs
- 4 tbsps grated Parmesan
- 1/4 cup milk (at room temperature)
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 24 oz tomato sauce
- 1.3 lbs potatoes
- to taste fine salt
- to taste pepper
Tools for stewed meatballs and potatoes in the multicooker:
- 1 multicooker
- 1 Knife
- 1 Bowl
Steps for preparing and cooking the meatballs and potatoes
First, prepare the meatballs. In a bowl, place the minced meat, the egg, and start mixing the two ingredients. Then add the milk, Parmesan, and breadcrumbs, salt, pepper, and mix the ingredients well. If you find the mixture too soft, add more breadcrumbs and Parmesan in equal parts. If it is too dense, add a little milk.
Wet your hands and make many medium-sized meatballs with the mixture, placing them on a plate.
Put the extra virgin olive oil and the garlic clove in the multicooker, add the tomato sauce, lightly salt and pepper, and add the meatballs. Set the STEAM COOKING program to 248°F for 10 MINUTES, close the lid and the valve, and let it cook.
While the meatballs are cooking, peel the potatoes, cut them into chunks, and wash them well.
After the set time, turn off the electric pot, release the steam, and remove the lid. Add the potatoes, stir gently, adjust the salt, and check that the liquid covers the meat and potatoes well. If not, add just less than half a glass of hot water.
Close the lid and the valve, and set the STEAM COOKING program again at 248°F for another 10 minutes.
After the time has elapsed, turn off the electric pot, release the steam, remove the lid, and serve the meatballs with potatoes on individual plates.
COOKING WITH THE CLASSIC PRESSURE COOKER:
Prepare the meatballs as per the recipe.
In the pressure cooker, put the extra virgin olive oil, the garlic clove, and the tomato sauce, salt, then add the meatballs.
Close the pressure cooker, ensure the valve is aligned with the pot image. When you hear the whistle or when the lever block rises, it means the pot is under pressure. Lower the gas and cook for 10 minutes.
When the cooking time has elapsed, turn off the gas, release the steam by turning the valve, and when the lever block lowers, you can open the pressure cooker.
Add the prepared potatoes, adjust the salt, and bring the pot back to pressure. Cook for another 10 minutes.
After the time has elapsed, turn off the gas, release the steam, remove the lid, and serve the stewed meatballs with hot potatoes.
Notes:
You can also safely use a mix of minced meat, beef, pork, or just veal.
