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
Meatballs
- 1small brown onion finely grated
- 1 cupdiced white bread
- 500 gbeef minced not lean
- 100 gpork minced not lean
- 1egg
- 2garlic cloves minced
- 0.33 cupparsley finely chopped
- 0.25 cupParmesan grated
- 1 tspsalt scant
- Black pepper
Sauce
- 2 tbspolive oil
- 1medium onion finely chopped
- 3garlic cloves finely chopped
- 2400 gcans of whole peeled tomatoes* (*swap with 700g passata for a thicker sauce)
- 3 tspItalian herb mix
- 1 tsptomato sauce optional
- 1 tbspdried chilli flakes optional
- 1 tspsalt
- Black pepper
Steps
For the Meatballs
1) 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
1) Set your rice cooker mode to REHEAT. Press START.
2) 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.
3) Place your meatballs into the sauce. Close the lid. Select CONGEE/SOUP. Press START. This dish will be ready in 60mins.
4) Garnish with fresh parsley. Serve with lots of crusty bread.
