The dish is cooked in multivarka VITEK 4212-BK.

To enable the mode "ROASTING", put the time in 10 minutes. Pour into the bowl multivarki vegetable oil and fry chopped onion and bacon. After 5 minutes pour in the wine and let it evaporate (cook with the lid open). Massa put in a plate and let it cool down. The bowl does not wash.

Pour rolled oats 100 ml heavy cream, leave on for 15 minutes (to swell). Chicken make stuffing. Add in the minced onion with the bacon, ricotta, egg, swollen cereal. Season the mince with salt. Knead thoroughly until complete connection of the ingredients and refrigerate for 20-30 minutes.

Meanwhile, make the sauce for the meatballs. To enable the mode "ROASTING", put the time in 10 minutes. Put in a bowl the butter, to let it heat up, add the flour and cook, stirring, until caramel color (about 5 minutes on all about all will need).

Add the flour mixture to the mustard and mix thoroughly. Pour 600 ml of cream, combine with mustard flour ground and prepare until the end of program time. It is desirable that the cream was not cold, otherwise they could coagulate when injected into the hot mass. If, however, the cream curdled and formed flakes, then whisk the sauce immersion blender. The sauce pour into a bowl, we'll need it later.

From minced meat to make meatballs. Pour a little vegetable oil in the bowl multivarki. To turn on the mode "PASTRIES", set the time to 50 minutes (the whole batch of meatballs did not fit on the bottom of the bowl, so I had to cook them in two parts and accordingly to increase the time mode, (originally planned to meet in half an hour).

After 7 minutes after you start cooking the meatballs to turn over. Another 5 minutes to pay a second party (the first while to set them aside).

Fry the second batch, add pending meatballs. Now in a bowl all perfectly placed, meatballs stacked "sideways")). Pour 100 ml of water and continue to cook. 10 minutes before end of cooking, pour the creamy mustard sauce. Cook until the end of program time.