This recipe is for those who don't like rice or just want to cook meatballs in a new way. To make them juicy and delicious, I advise you to cook in a slow cooker. Instead of broth, you can use water, although the taste will no longer be so saturated.
Ingredients
- Minced meat - 500 g
- Potatoes (medium) – 1 piece
- Onion - 1 piece
- Chicken eggs - 1 piece
- Semolina - 2 art.l.
- Flour - 2 tbsp.l.
- Tomato juice - 200 ml
- Vegetable oil - 60 ml
- Bay leaf - 3 pieces
- Ground black pepper - to taste
- Salt - 0,5 tsp.
- Vegetable broth - 1 l
Step-by-step cooking recipe
Peel and grate the potatoes.
Peel and finely chop the onion.
Mix the minced meat, egg, semolina, potatoes, flour, ground pepper and salt. The mass should stand for 10-15 minutes.
Moisten your hands with water, collect some minced meat and form a round ball. Repeat the steps with the rest of the minced meat.
Turn on the "Frying" mode, pour in half the oil and fry the meatballs until golden brown, putting them in a bowl in small batches.
Fry the onion in the remaining oil until golden brown.
Add tomato juice, hot broth, bay leaf and salt. Turn on the "Stewing" mode and cook for 5 minutes.
Pour the sauce into a separate container, and put the meatballs in the bowl of the slow cooker.
Pour in the sauce, close the lid and cook for 50 minutes in the same "Stewing" mode.
