Pressure Cooker Mini Meatballs With Radiatori Food

PRESSURE-COOKER MINI MEATBALLS WITH RADIATORI

Steps:

• Mix the beef, basil, marjoram, and thyme in a medium bowl until the spices are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs.
• Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6- quart electric pressure cooker turned to the browning function. Add the fennel, onion, and bell pepper; cook, stirring often, until the onion turns translucent, about 5 minutes.
• Stir in the pasta, tomatoes, broth, wine, oregano, rosemary, nutmeg, and salt. Submerge the meatballs in the sauce.
• Lock the lid onto the pot.
• STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.
• ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine's timer to cook at high pressure for 8 minutes.
• Use the quick-release method to bring the pot's pressure back to normal.
• Unlock and open the lid. Stir gently before serving.

PRESSURE COOKER MEATBALLS

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.

PRESSURE-COOKER MINI MEATBALLS WITH FARFALLE

Steps:

• Mix the beef and dry herbs in a medium bowl until the herbs are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs. Set aside.
• In a pressure cooker pot sauté onion, garlic, fennel and red bell pepper in olive oil, stirring often, for about 5 minutes.
• Add chopped tomatoes, broth, wine and spices. Cook for 1 minute.
• Stir in the pasta and meatballs. Submerge pasta and meatballs in the sauce.
• Lock the lid onto the pressure cooker pot and bring to high pressure. Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 - 8 minutes. Turn off the heat, release pressure through natural release method. Once the steam is gone, unlock and open the lid.
• Stir gently before serving and sprinkle each portion with grated Parmesan.

PRESSURE COOKER HOISIN MEATBALLS

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.