Meatballs in gravy in a multicooker-pressure cooker

It is easy and simple to prepare meatballs in gravy in a multicooker-pressure cooker. The sour cream-tomato sauce gives the meatballs a particularly pleasant taste.

Caloric content: 158 kcal per 100 grams of the dish.

Ingredients

• pork minced meat - 300 g;
• large onion - 1 pc. (130 g);
• white bread - 1-2 slices (20 g);
• carrot - 1 pc. (80 g);
• garlic - 1 clove;
• semolina - 2 tbsp. (12 g);
• chicken egg - 1 pc. (45 g);
• sweet pepper - 1.5-1 pc. (100 g);
• vegetable oil - 1 tbsp. (16 g);
• black ground pepper - ¼ tsp.;
• paprika - ½ tsp;
• saffron - a pinch;
• green onion - 2 stalks;
• salt - ½ tsp.

Products for the sauce:

• tomato paste - 2 tbsp. (50 g);
• sour cream 25% - 1 tbsp. (20 g);
• salt - ½ tsp;
• garlic - 1 clove;
• bay leaf - 1 pc;
• basil - 2 leaves;
• water - 250 ml.

Cooking

1. First, cut a couple of slices of white bread. Soak it in warm clean water for 3-5 minutes until completely softened.

2. Place the pork minced meat in a deep bowl. Peel the onion and cut off a little less than half from it. Grate the cut piece of onion and add the grated onion mass to the minced meat. Peel a small clove of garlic, grate it on a fine grater, and also add it to the meat mixture. Add salt and ground black pepper to taste, and crack in a raw egg.

3. Squeeze the soaked bread and add it to the other ingredients of the minced meat. Also, add 2 tbsp. of leveled semolina and mix. Knead the resulting mass thoroughly with your hands. Leave the minced meat with semolina in the bowl for 10 minutes. Stir again and lightly beat. Then, with wet hands, carefully form balls from the meat mixture. Sprinkle the blanks with paprika and saffron on top.

4. Chop the remaining onion into small pieces.

5. Peel, wash, and grate the carrot.

6. Finely chop the green onion feathers.

7. Cut the sweet pepper into pieces.

8. In the multicooker-pressure cooker, turn on the frying or baking function. Add vegetable oil and chopped onion and carrot to the bowl. Sauté until lightly browned.

9. Place the formed meatballs on top of the vegetables in the multicooker. In a separate bowl, dilute 2 tbsp. of tomato paste in 250 ml of hot water. Add salt and sour cream, mix. Now pour the sour cream-tomato sauce over the meatballs. Add a few basil leaves, the bay leaf, diced sweet pepper, and the previously grated clove of garlic.

10. Close the lid, as well as the valve of the multicooker-pressure cooker. Set the “Stewing” mode for 20 minutes.

11. After the signal of readiness, wait for the steam to escape and open the multicooker.

12. Serve the meatballs in gravy from the multicooker-pressure cooker hot along with the gravy. Enjoy your meal!