PRESSURE COOKER LAMB MEATBALLS
This recipe for lamb meatballs with a Greek-inspired tomato sauce, adapted from the cookbook author and pressure-cooking maven Lorna Sass, comes together in well under an hour.
Provided by Mark Bittman
Categories easy, quick, weekday, meatballs, main course
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a large bowl, blend the first 9 ingredients for the meatballs. Moisten your palms with water, and shape the mixture into meatballs about 1 inch in diameter.
- In a 4-quart or larger pressure cooker, heat 1 tablespoon of the oil. Add the onions and green pepper, and cook over medium high heat, stirring frequently, until the onions begin to soften, about 1 minute.
- Stir in the wine, scraping up any browned bits sticking to the bottom of the cooker. Boil until the wine is reduced by half, about 1 minute. Stir in the water, and add the meatballs in one or two layers. Pour the tomatoes over the meatballs. (Do not stir.) Sprinkle on the garlic powder.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 5 minutes.
- Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape.
- Split a meatball in half to check for doneness. If necessary, cover the cooker, and simmer until done.
- Gently stir in the olives, feta, parsley, crushed red pepper, oregano, cinnamon and a tablespoon of olive oil, if needed, to give the sauce a rich finish. Simmer a few minutes. Season to taste with sugar, salt and pepper (go easy on the salt, as the olives and feta have plenty). Serve in shallow bowls, garnished with feta.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 27 grams, Carbohydrate 33 grams, Fat 53 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1341 milligrams, Sugar 14 grams, TransFat 0 grams
PRESSURE COOKER MEATBALLS IN TOMATO SAUCE
Play around with the ingredients for different flavors - use seasoned instead of plain breadcrumbs, use another kind of hard cheese (halve the salt if using pecorino) or replace the oregano with hot pepper flakes.
Provided by Laura Pazzaglia, hip pressure cooking
Categories pressure cooker
Time 25m
Yield Makes 25-30 meatballs and sauce for 2
Number Of Ingredients 14
Steps:
- Quarter the onion and, using a mini-chopper, finely chop the onion (do not liquefy).
- Add half of the chopped onion into a large mixing bowl put the half-full chopper aside.
- To the bowl add the bread crumbs, cheese, oregano, pepper and 1 teaspoon of the salt, mix with a fork until well combined.
- Next, add the milk and when that is mixed-in well add the ground meat.
- Lastly, add the egg and mix using your hands in a kneading motion until it is distributed - set aside.
- To the heated pressure cooker add the olive oil and onion. While that is sauteing snap the carrot and celery into small pieces to fit in the chopper, finely chop and add to the pressure cooker.
- Add the tomato puree, salt, and water and mix well (leave the heat/saute' mode on).
- Move the bowl with the meat mixture next to the pressure cooker and start making meatballs - if you're not handy at making them the same size you can use a tablespoon to measure the quantity of meat for each meatball.
- As you make each meatball, drop them into the sauce. To get them in an even layer drop them in clockwise, then fill the center and start again with the second layer until you run out of meatball mixture - there is no need for precision here.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 5 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
- When time is up, open the pressure cooker with the 10-Minute Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
- See serving suggestions above for making spaghetti and meatballs.
Nutrition Facts : Serving size 1/10th (about 3 meatballs and ½ cup /120ml of sauce) Calories
PRESSURE COOKER HOISIN MEATBALLS
I love the start of fall because that means it's football season! Meatballs are filling and hearty and great for a tailgate. I served this for the first time at my favorite team's home opener. My best friend, who hates meatballs, couldn't get enough of them! I created a meatball convert! Woo-hoo! If you are serving children and prefer not to add the wine, substitute beef broth instead.-Lisa de Perio, Dallas, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- In a 6-qt. electric pressure cooker, whisk together wine, hoisin sauce and soy sauce. Bring to a boil. Reduce heat; simmer until liquid is reduced slightly., In a large bowl, combine next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs; place in cooker. Lock lid; close pressure-release valve. Select manual setting; pressure-cook on high for 10 minutes., When finished cooking, quick-release pressure. Sprinkle with sesame seeds. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, about 8 minutes, gently stirring halfway through.
Nutrition Facts : Calories 78 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 156mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
PRESSURE COOKER MEATBALLS
Beef and rice combine for fancy pressure cooked meatballs. From GetRecipe.com (Regulator Rocking Slowly while cooking, refer to your users manual)
Provided by KissaMew
Categories Meat
Time 15m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine meat, rice, salt, pepper, and onion.
- Shape into meatballs.
- Heat tomato juice and water in cooker. Drop meatballs into juice mixture.
- Close cover and place pressure regulator on pipe, cook for 10 minutes with pressure regulator rocking slowly. In other words, secure pressure cooker lid properly, bring the heat up to begin the regulator rocking and when that begins lower the heat until the regulator rocks slowly.
- Remove from heat and let pressure drop by itself. Use precaution and open the lid away from yourself after the pressure cooker valve stops steaming.
Nutrition Facts : Calories 471.5, Fat 25.7, SaturatedFat 10, Cholesterol 115.7, Sodium 858.8, Carbohydrate 23.8, Fiber 0.9, Sugar 2.9, Protein 33.9
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
PRESSURE-COOKER LAMB PITAS WITH YOGURT SAUCE
The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen! -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown lamb in batches. Add wine to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Add onion, garlic, 1 teaspoon salt, oregano and basil. Return lamb to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel., Select saute setting; adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, 8-10 minutes, stirring occasionally. Press cancel., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pitas with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 383 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 766mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
LAMB MEATBALLS
This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.
Provided by Kathy Bezemes Walstrom
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
- Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
- Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
- Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 3.1 g, Cholesterol 44.5 mg, Fat 10.3 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 144.5 mg, Sugar 0.5 g
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