Out of all the appliances I was sent to review last year, the DeLonghi MultiFry was by far my favourite. I use it EVERY DAY. Yesterday my hubby cooked potato gems in it for lunch. For dinner we made the Meatballs with Tomatoes and Peas. It really ‘caramelises’ everything as it is cooking – and it is so fast – and you can wash the pan in the dishwasher. Anyway, I usually make spag bol in the Multifry (I will put my recipe up – it is da bomb) – but this one was a bit ‘left of centre’ for what we usually have. At first I thought maybe that the stirrer might break up all the meatballs – but it didn’t. They were soft and moist in the middle, and lovely and browned and caramelised on the outside. Best thing is – you don’t need to use any fat at all… Anyway, I could go on and on and on about how much I love it – but here is the recipe for you! If you want to check out how the DeLonghi Fryer works here is our Easy Meals with De’Longhi.
Method
-
Put the minced meat, egg, Grana Padano cheese, salt, parsley and bread crumbs in a bowl and mix until uniform. Shape the meatballs (should make 15-18 meatballs).
-
Insert the paddle in the bowl.
-
Chop the shallots and spread them in the bottom of the bowl with the oil. Close the lid, set the thermostat dial to position 4, press the bottom heating element button and press the on/off button. Sauté for 3 min.
-
Add the meatballs and cook for another 7 min.
-
Add frozen peas, tomatoes, salt and pepper and cook for another 18 min.
Recipe Hints and Tips:
- DeLonghi Meatballs with Tomatoes and Peas is suitable for freezing for up to 3 months or kept in an airtight container in the fridge for up to 2 days.
- Serve with cooked pasta for a delicious family meal, pop your pasta on to cook while the meatballs are cooking so it will all be ready at the same time.
