Chicken meat meatballs do not require long -term preparation. Juicy with delicious gravy they only get in a slow cooker. But at the same time, it is necessary to take into account several nuances during not only extinguishing, but also the preparation of ingredients. Only in this case, the dish will always be successful.

Chicken meatballs in a slow cooker - a traditional recipe

To make the meatballs juicy, use chicken from different parts of the carcass. A ham is good. The file part is best used for meatballs that are steamed. The minced meat from chicken fillet quickly becomes dry, so it cannot be cooked for a long time. For a fragrant grain, use tomatoes and onions.

According to the recipe, prepare so many ingredients:

• chicken minced meat - 0.5 kg.;
• large onion onion - 1 pc.;
• rice groats - 200 g.;
• wheat flour - for panning;
• chicken eggs - 2 pcs.;
• ripe tomatoes - 0.5 kg;
• any vegetable oil - 3 tbsp. l.;
• garlic - 2 lobules;
• fresh greens - 20 g.;
• spices for chicken, salt - to taste.

How to cook chicken meatballs in a slow cooker:

1. For the recipe, you can take the ready -made chicken minced meat, but it is best to use the legs and manually grind it with the fat. The finished minced meat is well scolded by your hands. Take part of the minced meat in the hand and forcefully lower it back into the container. Add spices, mix well, set aside for 15-20 minutes.
2. During this time, prepare the rest of the products. Rinse the rice with cold water until the color of the liquid becomes transparent, then boil it until half coin. Raw cereals are not recommended to be added to the minced meat, since chicken is cooked quickly and rice will not have time to coil. Cool porridge, mix with minced meat.
3. Cut the onion very finely with a cube. Tomatoes will be used for sauce, so they should remove the skin from them. Boiling boiling water will help you easily. Make a small incision at the top of each fruit, then lower it into a hot liquid for 3-5 seconds. Remove the tomatoes with a slotted spoon, let cool and remove the skin with your hands. Cut tomatoes in half, cut the stalk, cut the pulp into small parts.
4. Add the onion to the minced meat, drive eggs. Salt the mass and knead very carefully with your hands so that the ingredients are evenly distributed along the minced meat. Wet your hands, blind balls from chicken minced meat. The size of each should be more than a tennis ball.
5. Turn on the multicooker on the “Frying” or “Baking” option, pour vegetable oil into the bowl. Fry each yoke with an open multicooker lid to the desired crust from all sides. Do not use butter for frying, as it will quickly burn.
6. Upload tomatoes to fried meatballs. Instead, you can add tomato juice, tomatoes closed in your own juice or tomato paste. In the latter case, breed 3 tbsp. l. Concentrated paste follows every 250 ml. water. Pour the liquid into the bowl only in hot condition.
7. Switch the multicooker menu to the extinguishing function. Close the lid, set the time for 30 minutes. Cook the dish for 20 minutes, then add chopped greens and garlic. Continue to extinguish the meatballs to the sound of the multicooker.
8. Since the meatballs already contain rice porridge, they can become an independent dish. You can serve it along with a vegetable salad or pickled cucumbers. Do not forget to abundantly water the meatballs with the sauce in which they were preparing.

Chicken meatballs in a multicooker from fillet in tomato sauce

The meatballs from the file part of the carcass are the most tender. In order not to dry the meat, clearly follow the specified recipe and use the slow cooker for stewing. In addition to the meat dish, prepare a fragrant sauce with basil and dill.

For the recipe, take the ingredients:

• chicken fillet - 500 g.;
• panking crackers - 5 tbsp. l.;
• chicken egg - 1 pc.;
• sunflower or olive oil - 3 tbsp. l.;
• tomato juice - 500 ml.;
• online onions - 2 pcs.;
• garlic cloves - 3 pcs .;
• fresh basil and dill - to taste;
• a mixture of peppers is ground, salt to taste.

Step -by -step description of the preparation of meatballs in a slow cooker:

1. Wash the chicken fillet well in cold water, be sure to cut the film and veins. Since you will make minced meat from meat, then these parts should be removed. Otherwise, they will spoil the taste of the dish and its consistency. Dry the chicken from the remains of moisture, cut into large parts.
2. Remove the husk from onions, cut 1 onion into 3-4 parts and move on a meat grinder along with chicken fillet. Try to alternate meat with parts of onions to get a homogeneous consistency.
3. Pour crackers with a small amount of boiling water, leave to swell for 5-7 minutes. Then transfer to the minced meat with onions. Pull the egg there, add spices and salt. Mix the stuffing well, close the container or tighten with cling film. Put in the refrigerator for 30 minutes so that the mass is focused on aromas and spices.
4. Tomato juice for gravity should not be raw. If you just twisted tomatoes, then boil the juice for 15-20 minutes on the stove. Add spices to it, finely chopped garlic and salt. If you use basil and dill in dried form, then add the grass to tomato juice at this stage.
5. Cut the second onion into 4 parts, then in stripes. Heat the vegetable oil in a multicooker bowl at the "Frying" mode. Instead, you can turn on the Baking option. Fry the onion in the oil to a transparent color, then pour the tomato with spices into the multichan. In this mode, bring the liquid to a boiling state.
6. Using wet hands, form large balls from chicken, gently transfer them to the bowl. Close the multicooker lid, switch it to the extinguishing function. The meatballs should be prepared for no more than 30 minutes, as you used chicken fillet for minced meat.
7. To get a thicker sauce for meatballs, open a pair hole while preparing. So the liquid will evaporate faster. If you want to add fresh greens, not dried, then load it into a multicooker bowl 5-7 minutes before the end of the extinguishing instead of adding to the minced meat. The meat dish does not contain a cereal in the composition, so prepare potatoes or rice porridge for it.

Chicken meatballs in a multicooker for a couple

Most modern multicoars have a pair of pair. With this method of preparation, chicken meatballs become tender and retain the juiciness of the meat. Simultaneously with the meatballs, you can prepare a sauce in a multicooker bowl. But in this case, the amount of liquid must be increased so that it is enough for both the sauce and the formation of steam.

Recipe ingredients for 6 servings:

• chicken -cuts - 800 g.;
• quick -cook oatmeal - 5 tbsp. l.;
• chicken eggs are large - 2 pcs.;
• sweet pepper and carrots - 1 pc. each vegetable;
• medium onion dry - 2 pcs.;
• tomato paste - 70 g.;
• boiled water - 4 multistacan;
• green onions - to taste;
• any flour - 2 tbsp. l.;
• vegetable oil - for frying;
• the ground coriander, paprika and salt - to taste.

Settling a couple of meatballs for steamed:

1. First take care of the preparation of minced meat. Wash the legs thoroughly, put on kitchen towels. Leave the chicken on the table so that it dries from excess moisture. Then carefully separate the meat from the bones, chop in a meat grinder or in a combine.
2. Peel one onion, cut into 4 parts, chop and add to the minced meat. Pour spices, salt, drive eggs. Pour oatmeal with boiling water, leave to swell for 7-10 minutes. Then add them to the mass and mix well with your hands. Tighten the container with a film, leave the minced meat in the refrigerator for 1 hour. This time is necessary for the meat to be nourished by spices and the taste of onions.
3. While the minced meat is infused, prepare all the ingredients for gravy. Clean the carrots and second onions, cut into strips. Cut the washed Bulgarian pepper, remove the seeds with the membranes and cut the tail. Cut the pulp in strips.
4. Turn on the slow cooker, in the menu, click the "Frying" function. Pour oil into the bowl, let it warm up well and fry the vegetables. But loading them into the bowl must be sequentially. So first fry the onion for 5 minutes, then carrots, after the next 7 minutes, pour sweet pepper. Fry vegetables for another 3 minutes, constantly mix them.
5. Dilute tomato paste with hot water. It is necessary to add boiling water to the bowl so that cold water does not spoil its surface. Pour the flour into the sauce, thoroughly dissolve it. There should be no lumps. Pour the mixture into the multichan, mix with a spatula.
6. Steam the tray for steaming on top, grease it with vegetable oil. Make large balls from minced meat, transfer them to the container. Additionally, weaving meatballs in flour or panning crackers is not necessary. The panning during cooking will create a sticky surface on the meatballs and make their appearance unattractive.
7. Keep the hole for the steam open, as it is necessary to provide steam outflow. The lid should be closed, set the time for 40 minutes and start the program. After the signal, carefully open the slow cooker so as not to burn with hot steam. Remove the tray, remove the meatballs from it, pour the sauce into another container. Serve meat balls, poured with sauce and with crushed green onions.

Chicken meatballs in a slow cooker with cream sauce

Tomatoes give the sauce source. If you want to make it more tender with creamy notes, then use cream, sour cream or milk. Instead of rice, add buckwheat groats, it will give the meatballs of the original taste and strengthen the texture.

Prepare the ingredients for the recipe:

• kurin minced meat or legs - 600 g.;
• carrots, onions - 1 pc.;
• buckwheat - 200 g.;
• sour cream of any percentage of fat content - 200 ml.;
• warm water - 2 multistakan;
• white bread - 2 slices;
• milk for soaking bread - 50 ml.;
• chicken egg - 1 pc.;
• butter - 20 g.;
• any flour - 3 tbsp. l.;
• salt, a mixture of seasoning for chicken.

Instructions for cooking dishes in a slow cooker:

1. Prepare the minced meat from the meat or take a ready -made ingredient. If your minced meat is frozen, then it should be thawed in advance. Do this on the refrigerator shelf or leave the meat at room temperature to accelerate the process.
2. Pour buckwheat cereal into the multicooker bowl, dry it for 5 minutes in the "Frying" mode. Then pour 1 multistakan boiling water and cook buckwheat on the “porridge” option. After the multicooker signal, lay out the porridge, wash the bowl, dry with paper towels and install it back.
3. Bread is used in minced meat in order to maintain moisture inside the meatballs. It is previously soaked in milk for 15-20 minutes, then chopped with minced meat or crushed by a fork.
4. Mix chicken with buckwheat, bread, egg and spices. Grind the purified carrots and onions in any way. Fry the vegetables until golden crust in sunflower oil. Use the frying multicooker option for this.
5. Divide the prepared minced meat into parts, form the balls from them in size of the tennis ball. Melt the butter on the stove, let cool and grease them.
6. In order to reduce the saturation of the dish, add sour cream with a low percentage of fat content to the sauce or dilute it with water. Just use warm liquid for this, otherwise sour cream will curl in boiling water. Combine it with a glass of water, add flour. Dissolve the sour cream in the liquid so that there are no lumps.
7. Pour the sauce into the bowl to the fried vegetables. Put the meatballs into it. On the slow cooker, set the “Extinguishing” mode, the time is 40 minutes. Cook the dish with a closed lid. To serve abundantly pour sour sauce to the meatballs.

Chicken meatballs in a multicooker with tomato-cereal sauce

To soften the sour taste of tomato sauce, it should be added to it sour cream. In this recipe, use a fermented milk product with a large percentage of fat content, since fluid will be added to the sauce. The meatballs are prepared without adding cereal, potato mashed potatoes or rice porridge are suitable for them.

Take so many ingredients:

• kurin Kurin Mountain - 450 g.;
• onion head - 1 pc .;
• medium chicken egg - 1 pc.;
• spices for meat, ground pepper black, salt - a pinch;
• crackers for panning - 3 tbsp. l.;
• olive oil - as much as it takes;
• warm water - 2 multistakan;
• tomatnaya paste - 2 tbsp. l.;
• sour cream - 170 ml.;
• wheat flour - 2 tbsp. l.

A step -by -step process of cooking meatballs in a slow cooker:

1. Grind the onion with a meat grinder, transfer to the minced meat. Pull the egg to the mixture, add spices, breading crackers and salt. Mix the minced meat well with your hands and beat off for 5-7 minutes. Let it stand in a cool place for 30 minutes, then make the meatballs. So that the meat does not stick to your hands, moisten them with water before the formation of balls.
2. Run the finished meat meatballs with flour and then fry in a slow cooker in vegetable oil until the crust appears. Use the “baking” or “frying” function for this. While the meatballs are being prepared, mix the ingredients for the sauce. Pour water into a deep container, add sour cream with tomato paste to it. Salt the sauce to taste.
3. Pour the sneak into the multicash, rearrange the mode for "extinguishing". Cook chicken yoke for 40 minutes. To obtain a thick sauce, open a pair hole during the extinguishing. After the signal, leave the dish to be fouled by spices for 10-15 minutes with a cover closed. Serve meatballs with vegetables and fresh herbs.

Chicken meatballs, steamed or using extinguishing, can become a delicious addition to home dinner. Together with them, prepare a tomato, cream or sour cream sauce. Enjoy your meal!

Chicken meatballs in a multicooker with tomato-cereal sauce, video