Steamed Meatballs in a Multicooker

1. 1 Ground pork and beefpack 500 g ≈ $7.10 105 g
2. 2 Onions≈ $1.60 per kg 25 g
3. 3 Carrots≈ $1.50 per kg 12 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 White breadpack 350 g ≈ $1.41 18 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.91 30 ml
7. 7 Breadcrumbs 18 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the bread in cold milk⁶. Peel and chop the onion² finely; grate the carrot³ on a fine grater.

2. Mix the ground¹ meat with the onion², squeezed bread, and egg. Season with salt and black pepper. Cover (with plastic wrap, a plate, or lid) and let rest for 10–15 minutes.

3. Stir the meat mixture, fold in the grated carrot³, and knead well. Shape into small, uniform meatballs.

4. Roll the meatballs in breadcrumbs. Arrange them in a steaming rack or basket.

5. Pour 1 liter of water into the multicooker’s pot, place the rack with meatballs inside, seal the lid, and cook on the *steam* setting for 40 minutes.

6. Remove the cooked meatballs from the rack. Repeat the process with the remaining mixture for a second batch.

In short

• In the planner this dish is cooked for two days: reheat on day two.