Frozen Meatball Pressure Cooker Food
PRESSURE COOKER SPAGHETTI AND MEATBALLS
Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
- Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram
PRESSURE COOKER MEATBALLS
For all you pressure cooker addicts like me, here is a great recipe for weeknight dinners...the leftovers are great re-heated. Of course you can serve without the noodles for a smorgasbord or pot-luck. Adapted from "125 Best Pressure Cooker Recipes" by Cinda Chavich (my favorite pressure cooker cookbook). She uses dill in her meatballs, I don't like dill, so I make mine with thyme and oregano. You can easily customize the type and amount of spices. I actually add a liberal dose of Hungarian Paprika to the sauce. Definitely mince the onion, a bigger chop does not mix well, as the meatballs are small. The sauce is more thin than thick, so sometimes I add a little "Wondra". Enjoy!
Provided by Mrs Goodall
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, soak bread in milk until absorbed. Using your hands, break up bread; mix in beef and pork. Stir in egg, minced onion, thyme, oregano and salt. Form into 3/4 inch (2 cm) balls. This is often a smaller size than you think! Set aside.
- In a pressure cooker, melt butter over medium-high heat; stir in flour until moistened. Gradually whisk in beef broth and water. Bring to a simmer. Carefully transfer meatballs to sauce.
- Lock the lid in place and bring cooker up to full pressure over medium -high heat. Reduce to medium-low, just to maintain even pressure, and cook for 10 minutes. Remove from heat and release pressure quickly. Stir in cream and simmer until sauce is creamy and thick. Season to taste with salt and pepper. Serve over cooked egg noodles, sprinkled with garnish of choice.
Nutrition Facts : Calories 632.4, Fat 43.9, SaturatedFat 22.6, Cholesterol 235.4, Sodium 684, Carbohydrate 17, Fiber 1.9, Sugar 2.5, Protein 41.1
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