Meatballs in Tomato Sauce

These juicy meatballs in tomato sauce were cooked from start to finish in the Panasonic SR-HL151 Induction Heat Rice Cooker. The induction features of the cooker provided even heat for cooking and the non-stick inner pot meant sweating down onions and garlic was effortless. Created by Thuan Sinh Shenouda - @its_time.to.eat

Ingredients

Servings: 0

Meatballs

1 small brown onion finely grated

1 cup diced white bread

500 g beef minced not lean

100 g pork minced not lean

1 egg

2 garlic cloves minced

0.33 cup parsley finely chopped

0.25 cup Parmesan grated

1 tsp salt scant

Black pepper

Sauce

2 tbsp olive oil

1 medium onion finely chopped

3 garlic cloves finely chopped

2400 g cans of whole peeled tomatoes* (*swap with 700g passata for a thicker sauce)

3 tsp Italian herb mix

1 tsp tomato sauce optional

1 tbsp dried chilli flakes optional

1 tsp salt

Black pepper

Steps

For the Meatballs

Mix bread and grated onions together so that the bread soaks up the onion juice. Leave for 10mins then mix together with the rest of the ingredients. Form into 12 large meatballs (about 70g each) and set aside.

For the Sauce

Set your rice cooker mode to REHEAT. Press START.

Open the lid. Add oil and diced onions. When you hear it sizzle, use a non-scratch spoon to saute the onions for 5mins or until soft. Add garlic. Saute until fragrant. Add tinned tomatoes, breaking apart the tomatoes with your spoon. Add the rest of the ingredients and mix together.

Place your meatballs into the sauce. Close the lid. Select CONGEE/SOUP. Press START. This dish will be ready in 60mins.

Garnish with fresh parsley. Serve with lots of crusty bread.