Turn to the multicooker for meatballs

Turn to the multicooker for meatballs in marinara

We turned to the multicooker for the neatest and most efficient method for making classic meatballs in marinara. Meatloaf mix provided a combination of ground beef, pork, and veal all in one, making our grocery list short without sacrificing flavor.

It’s hard to find anyone who doesn’t love a bowl of spaghetti topped with meatballs and marinara, but stovetop versions are often messy (between the spattering oil from frying the meatballs and the sputtering tomato sauce), and the sauce requires a long simmering time to develop rich, deep flavor. We turned to the multicooker for the neatest and most efficient method for making classic meatballs in marinara. Meatloaf mix provided a combination of ground beef, pork, and veal all in one, making our grocery list short without sacrificing flavor. The meatballs were a bit dry, so we added an egg and a panadea paste of bread and milk for the moisture the meatballs needed, creating tender meatballs that would also hold their shape. We seared the meatballs until they were crisp and brown; the deep pot of the multicooker kept spattering to a minimum, and the fond made a flavorful foundation for our marinara. We cooked some aromatics, added crushed tomatoes and tomato puree, and returned the meatballs to the pot. From there, we could either briefly pressure cook the mixture, or leave it unattended to gently cook for the next few hours on the slow cook setting. Either way, we never had to worry about splattering grease or sauce. The final product was a pot full of flavorful and tender yet firm meatballs in a robust, savory tomato sauce. If you cannot find meatloaf mix, substitute 8 ounces 85 percent lean ground beef and 8 ounces ground pork.

CARL TREMBLAY — AMERICA’S TEST KITCHEN VIA AP Meatballs and marinara.