Perfect holiday appetizer. Don’t have a rice cooker to make these? Enter to win one!
Rice cookers cook by reduction which is why it is excellent for preparing anything with a sauce. Reducing stocks and wine sauces intensifies the flavor. Of course you can do this stovetop, but it’s automatic in a rice cooker–you set it and forget it!
Most cookers come with a steaming basket, so there, you have a steamer too! It’s also a low-pressure pressure cooker of sorts since it has a gasketed lid. However, unlike old-time real deal pressure cookers, a rice cooker will never explode on you.
One of the most valuable features to me is that it cooks pasta PERFECTLY. I won’t go into that here, but check my blog post on Cooking Pasta In A Rice Cooker for a complete run down.
You can easily substitute frozen ready-made meatballs in this recipe. However, I do give my standard meatball recipe in the directions. The times are only a guide! If you are a neophyte at rice cooker cookery, you’ll have to pay attention to the cooking process because it varies by cooker. Once you get the hang of how YOUR machine works, cooking will become a breeze!
Contest is open to continental US residents only (48 contiguous states, no Alaska or Hawaii due to postage) if you want the RICE COOKER or AMAZON GIFT CARD. Valid email must be provided if your choice is the AMAZON GIFT CARD as it will be delivered to you via email from Amazon.
Contest is open to residents of Alaska, Hawaii and CANADA but you can ONLY choose the AMAZON GIFT CARD. Gift card will be an e-gift card (delivered electronically) so you must provide a valid email if this is your choice.
Winner may elect to receive an Amazon gift card for the value of the rice cooker ($25 maximum). You will be given the option on the prize in the Rafflecopter app–this is a mandatory answer, so please do not bypass it.
Mandatory options in the Rafflecopter application are printed in BOLDFACE TYPE. If you previously fulfilled a mandatory entry option i.e., if you already “like” me on Facebook and follow me on Pinterest, you may STILL claim those entry points!!
- 1 lb mini meatballs*
- 1/2 cup sliced mushrooms
- 1/2 cup sliced onion
- 1 cup merlot wine
- 1/2 cup water
- 2 tbs brown sugar
- 1/2 cup + 2 tbs heavy cream
- 1 tbs butter
- 8 oz very lean ground beef
- 2 tbs finely chopped onion
- 1/4 cup dry unseasoned bread crumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp brown gravy mix
- 1 egg
- *Prepared frozen meatballs may be substituted for homemade meatballs
- Preheat oven to 350 degrees F. Place a rack on a shallow baking sheet.
- Mix all meatball ingredients in a medium bowl. Shape into 1-inch balls and place on rack on prepared baking sheet.
- Bake for 15-20 min or until lightly brown. Remove from oven; set aside.
- Set rice cooker to COOK (or rice cycle). Add butter and let melt. Add the 1/2 cup onions and mushrooms. Saute in rice cooker until onion is beginning to get soft.
- Add the meatballs to the pot. Add the merlot, brown sugar, water and the 2 tbs of cream. Close lid, set on COOK. Check in about 20 minutes--what you are looking for is the original liquid to be reduced about 50%--this GENERALLY happens when the cooker switches to warm, however, that's in my cooker and cookers vary. When you have the 50% reduction, open cooker and add the 1/2 cup of cream (you may have to add about 1/4 cup water) and stir well. Switch cooker back to COOK (or RICE) and cook until sauce is heated through and is your desired consistency.
- Conventional Directions: Follow recipe up to browning the meatballs in the oven.
- In a large skillet or saute pan, melt the butter and add the onions and mushrooms. Saute over medium heat until onion is tender. Add the merlot, water, brown sugar and 2 tbs cream. Reduce heat, cover and simmer for 30 minutes.
- Remove cover from pan. Turn up heat to reduce sauce by half. Stir in remaining cream.
- Serve over noodles.
- Makes 4 servings.
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