Ingredients
- 1 stale bread roll
- 200 ml milk, warm
- 1 clove of garlic
- 1 bunch parsley
- 500 g minced meat
- 1 egg
- salt, pepper
- 2 onions
- 1 green bell pepper
- 400 g diced tomatoes (canned)
- 2 tbs olive oil
- 1 pinch dried oregano
Preparation
1. Cut the bread rolls into pieces and soak in the milk.
2. Peel and finely cut the garlic, finely chop the parsley leaves.
3. Knead the mince meat with the egg, the squeezed-out bread roll, garlic, and half of the parsley. Season the mixture with salt and pepper and create 20 small meatballs from it.
4. For the sauce, peel the onions, clean the bell pepper and finely dice both.
5. Heat the pot on highest level up to the roasting window, switch to a low level, roast the meatballs on all sides and in batches and then remove again.
6. Mix the onions, chopped tomatoes with the olive oil, oregano, diced bell pepper and the rest of the parsley in the pot.
7. Add the meatballs to the sauce, cover with Secuquick softline and close.
8. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 2 minutes in the turbo area.
9. After cooking is finished, place the pot in the inverted lid and allow it depressurize by itself.
10. Remove Secuquick, season the sauce and then serve everything together.
This recipe has been tested and approved by AMC.
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