PRESSURE COOKER MEATBALL SUBS (OPEN FACED)
This is a tweaked recipe, from a family member. My family loves these, they are tasty, quick and delish!!! They are opened faced and very yummy!!
Provided by Jeanette Lewis
Categories Beef
Time 25m
Number Of Ingredients 18
Steps:
- 1. Mix the ground beef, egg, onion, Parm-Reg cheese, bread crumbs, Italian seasoning, Red pepper flakes, salt, pepper, garlic powder together well. Form into 12 even sized meatballs. Place in the pressure cooker. Add optional sweet onion and green pepper if using.
- 2. Combine the pasta sauce and sugar and pour over the meatballs in the pressure cooker. place the lid on the pressure cooker and cook on low pressure for 8 minutes. Allow pressure to release naturally (or release pressure, please be careful when manually releasing pressure as it will spray out hot liquid!) Remove the lid after pressure is released, skim the sauce for fat and discard.
- 3. Split the buns in half long ways (so cut them in half as you would if making a sandwhich, but split them all the way through). Lay the buns on a boiling pan and brush with oil. Place under the broiler until lightly toasted.
- 4. Remove buns from the broiler and spread 2 tablespoon of sauce on each of the toasted buns. Cut the meatballs in half and place 4 halved meatballs on the bun cut side down. Top with mozzarella cheese and return it to the broiler. Broil until the cheese is melted and bubbly. We pour the remaining sauce into the bowl and use it for dipping or adding to sandwiches. If using optional sweet onion and pepper, remove from the cooker and place in a bowl with the sauce. Serve with a salad or fries!!! Enjoy!!
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
TASTY MEATBALL SANDWICHES
These sandwiches are so yummy no one will guess frozen meatballs are your secret ingredient! They also make easy appetizers if unexpected guests stop by.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place meatballs in an ungreased 1-qt. baking dish. Combine the next five ingredients; pour over meatballs. Cover and bake at 350° for 1 hour. Serve on rolls.
Nutrition Facts : Calories 365 calories, Fat 5g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 849mg sodium, Carbohydrate 74g carbohydrate (37g sugars, Fiber 3g fiber), Protein 8g protein.
OPEN-FACED MEATBALL SANDWICHES
My husband and I love meatball subs, so I tried to come up with a different version that's easy to make after a hard day," Karen Barthel relates from North Canton, Ohio. "The meatballs freeze well, too."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. , Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella cheese and Parmesan cheese if desired.
Nutrition Facts : Calories 275 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 542mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
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