Meatballs with Sauce in the Panda Pot

Name: Meatballs with Sauce in the Panda Pot
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs ground beef (500 grams); Minced garlic and chopped fresh parsley; 2 eggs; 2 slices rustic bread (use only the soft inside); 1 little ground black pepper; Salt; 1 onion; 2 cloves garlic; 2/3 cup white wine (150 ml); 3/4 cup broth or water with bouillon cube (200 ml); 3 tablespoons crushed tomatoes; Olive oil

Susana @cook_111474707

Meatballs with Sauce in the Panda Pot

Susana @cook_111474707

Saved

Ingredients

1 hour

Serves 4 servings

1.1 lbsground beef (500 grams)
Minced garlic and chopped fresh parsley
2eggs
2 slicesrustic bread (use only the soft inside)
1little ground black pepper
Salt
For the sauce
1onion
2 clovesgarlic
2/3 cupwhite wine (150 ml)
3/4 cupbroth or water with bouillon cube (200 ml)
3 tablespoonscrushed tomatoes
Olive oil

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Steps

1 hour

1

Prepare the meatballs:
Mix all the meatball ingredients together in a bowl.
Shape into balls of your desired size.
Lightly coat them with flour.
2

Brown the meatballs:
Set the pot to "Sauté" mode (10-15 minutes).
Add a little oil and brown the meatballs in batches. Set aside.
3

Make the sauce:
In the same oil, add the chopped onion, garlic, and carrot. Sauté for 5-7 minutes.
Add the white wine and let the alcohol evaporate for 2-3 minutes.
Stir in the crushed tomatoes and broth. Mix well.
4

Cook the meatballs:
Return the meatballs to the pot.
Close the lid and set to "Stew" or "Meat" mode – cook for 10 minutes with the valve closed (pressure).
5

Finish:
Release the pressure manually or wait for it to drop naturally.
If you want a thicker sauce, let it reduce for a few minutes with the lid open on sauté mode.