A simple recipe for cooking meatballs in a multivark
It will take:
- Pork - 250 g.
- Beef - 250 g.
- Onions - 1 pc.
- Egg - 1 pc.
- Rice - 100 g.
- Broth - 250 ml.
- Flour - 2 tablespoons.
- Sour cream (cream) - 100 ml.
- Tomato paste - 2 tablespoons.
- Ground black pepper.
- Nutmeg.
Prepare meatballs in a multivark for thisprescription is easy. First you need to prepare forcemeat, of course, you can take and store, but the taste will not be the same. Pork and beef must be cleaned from the film, thoroughly washed, then dried with a kitchen (paper) towel, cut into pieces. Peel onion, cut it into several pieces. Next, prepare the stuffing: you can grind the meat with onions on a blender or, in the old manner, scroll it on a meat grinder. Rice for this recipe should be taken raw, thoroughly rinsed (until the water is clean), put it in minced meat. Add the egg, salt and black ground pepper to the meat, mix everything thoroughly. To prepare the sauce, take the flour, put it on a dry frying pan, fry until light coffee, then mix with sour cream and tomato paste. Beat the sauce with a whisk so that there are no lumps, then dilute it with broth, add the nutmeg. Broth can be taken vegetable or meat. Blind meatballs from meatballs, put them into the bowl of the multivarquet, then pour the sauce. To put on the multivark the "quenching" mode, to cook for 1 hour. Meatballs prepared according to this recipe are very juicy and incredibly tasty. 
Chicken meatballs with mushrooms, cooked in a multi-
It will take:
- Chicken breast (chicken breast) - 2 pcs.
- Egg - 1 pc.
- Onions - 1 pc.
- Champignons - 200 g.
- Rice - 0.5 cup.
- Walnuts - 0.5 cups.
- Broth - 2 cups.
- Garlic - 2 cloves.
- Provencal herbs.
- Refined vegetable and butter.
This is a fairly simple recipe, cookingwhich does not take much time. Rice should be thoroughly rinsed until the water becomes transparent, then boil until half cooked. Chicken breast wash, dry with a paper towel, then chop the meat with a knife to the consistency of minced meat. Finely chop the onions, champignons washed, dried, cut into small pieces. Preheat a frying pan, fry on a mixture of creamy and refined vegetable oil onion and mushrooms. Then, according to the recipe, put chicken, boiled rice, egg, fried onions and mushrooms in a bowl, add spicy Provencal herbs, salt, mix everything, form meatballs. Walnuts to release from the shell, grind them with a blender in the smallest crumb (in flour), dilute them with broth. Garlic finely chopped or crushed on garlic, add to the nut sauce, salt. Walnuts are an excellent thickener, so flour is not used in this recipe. Finished meatballs put in a bowl multivarka, pour a little bit of vegetable oil, put the "baking" mode, set the temperature 150 degrees, time - 20 minutes. After that, pour the meatballs with nut sauce, transfer the multivark into the "quenching" mode for 15 minutes. Delicious chicken meatballs with mushrooms and nut sauce are ready.
Fish balls under dairy sauce
It will take:
- Fish (pike perch or hake) - 500 g.
- Eggs - 4 pcs.
- Rice - 150 g.
- Onions - 1 pc.
- Milk - 2 glasses.
- Hard cheese - 100 g.
- Red hot ground pepper.
- Ground black pepper.
- Salt.
For this recipe, a hake orzander. If you buy a ready-made fillet, then the preparation will take much less time. If the whole fish is bought, then it will be necessary to separate it: from the pike perch cut off the head and fins, remove the entrails, thoroughly wash the fish and dry it with a kitchen towel. Then remove the skin (this is best done when the fish is slightly frozen). Then make a longitudinal incision along the whole ridge, remove the fillets from the bones, remove the small bones. This is most easily done with tweezers. Chop the fish with a knife to the consistency of minced meat, add 1 egg, a little bit of sharp ground red and black pepper, put the previously cooked half cooked rice. Onions peeled and grinded on a blender, add to minced fish, mix well, form meatballs. The sauce recipe for this dish is quite simple. Hard cheese grate (large), 3 eggs a little whisk. Mix together the milk, grated cheese and eggs. Put the fish meatballs in a multivark, pour the sauce over them so that they are covered to the very top. Put the multivark on the "quenching" mode for 40 minutes. If desired, you can sprinkle ready-made meatballs with grated cheese. 
Meatballs with tomato sauce
It will take:
- Pork - 250 g.
- Beef - 250 g.
- Egg -1 pc.
- Onions - 2 pcs.
- Rice - 100 g.
- Carrots - 1 large.
- Tomato paste - 2 tablespoons.
- Bay leaf.
- Black peppercorns.
Cooking meatballs on this recipe is easy and simple. Meat is cleaned from films, washed, cut into pieces and scrolled in a meat grinder, you can also use a blender. Transfer the meat into a bowl, rinse the rice to clear water, add it to mince raw. Onion is very finely chopped, put in a bowl with meat, also add an egg. Mince salt, mix all the ingredients well, make the meatballs, put them in the bowl of the multivariate. Next, according to the recipe, grate the carrot on a grater (large), cut the onions into half rings. Place the sauté pan on the fire, fry onion in a refined sunflower (or other vegetable) oil. When it becomes transparent, add carrots. After all the fried, put the tomato paste, pour in the water (you can broth), salt, put the bay leaf and peppercorns, cook the sauce until boiling, then pour the meatballs. Cook in the "quenching" mode for 1 hour. 
Meatballs with quail eggs under mayonnaise
It will take:
- Minced meat - 500 g.
- Quail eggs - 20 pcs.
- Onions - 1 pc.
- Rice - 100 g.
- Bank of mayonnaise.
- Broth or water - 1 glass.
According to this recipe, you need to cook 15 quaileggs, the remaining 5 - leave raw (for minced meat). Peel the onions from the husk, finely chop. Wash rice and cook until half cooked. Put the minced meat into a bowl, add 5 raw quail eggs, rice, salt, mix well. Cooked quail eggs to peel off the shell. From the stuffing to form a cake, put in the center of the whole boiled quail egg, wrap the stuffing so that it was in the middle. Thus, to form all the meatballs, add them to the multivark. Mayonnaise mixed with broth, pour meatballs. Multivark put on a "quenching" regime, cook for 40 minutes. Such meatballs can surprise even the most demanding guests.
