Chicken meatballs in a multicooker
Description
The recipe won't take much time. 1. First, prepare the stuffing. Wash the chicken fillet, dry it, and mince together with a peeled onion using a meat grinder. 2. Peel and finely chop the garlic (you can use a garlic press or the meat grinder). Add half of it to the mince and set the other half aside for now. 3. Wash the fresh herbs, dry them, and finely chop. Add to the mince. 4. To make the chicken meatballs juicier when cooked in a multicooker at home, also add 1 egg. 5. Add a little flour, salt, and spices to taste, then mix thoroughly. 6. Shape the meatballs and place them into the multicooker bowl, previously greased with oil. Sear on both sides using the "Frying" or "Baking" setting. 7. Meanwhile, mix the sour cream with the reserved garlic. Season with salt and spices to taste. Add about 1 cup of water (or broth, if available) and mix well. 8. That's almost the entire recipe for making chicken meatballs in a multicooker. Now pour the sour cream sauce over the meatballs in the bowl and switch to the "Stewing" mode. Cooking time is about 50–65 minutes, depending on the multicooker's power and the size of the meatballs. Serve hot.