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
ITALIAN MEATBALL SUBS
This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them. -Jean Glacken, Elkton, Maryland
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Preheat broiler. Place meatballs in a 15x10x1-in. baking pan. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer. , Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired.
Nutrition Facts : Calories 501 calories, Fat 24g fat (8g saturated fat), Cholesterol 137mg cholesterol, Sodium 1410mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
ITALIAN APPETIZER MEATBALLS
Store-bought spaghetti sauce speeds up the preparation of these homemade meatball appetizers. Leftovers make terrific sub sandwiches.-Rene McCrory, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 2h40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake until no longer pink, 15-20 minutes., Transfer meatballs to a 4-qt. slow cooker; add spaghetti sauce. Cover and cook on high for 2-3 hours or until heated through. Garnish with parsley, if desired.
Nutrition Facts : Calories 67 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 264mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
PRESSURE COOKER MEATBALLS FOR ITALIAN SUB OR PASTA
I recently purchased an electric pressure cooker and am having SO much fun exploring a whole new way of quick and easy cooking. This recipe is fantastic for meatball subs when paired with a toasty Italian roll, fresh mozzarella or provolone cheese and mild banana pepper rings. Or, pair with your favorite pasta for a quick,...
Provided by Family Favorites
Categories Beef
Time 30m
Number Of Ingredients 19
Steps:
- 1. Combine all meatball ingredients in a large ziplock bag, except for the ground beef. Mix until uniform. Add ground beef and mix until combined. Form into fairly large, uniform balls. (I think mine were around 2" across.) Add meatballs to pressure cooker.
- 2. Combine sauce ingredients in a large bowl. Pour over meatballs. (Or use store bought.)
- 3. Secure pressure cooker lid, seal vent and cook for 8 minutes. At the end of cooking time, very carefully release steam.
- 4. For Sandwiches: Butter Italian rolls and toast until golden. Place slices of cheese on bottom toasted bun. (I love fresh mozzarella, but regular mozzarella or provolone are just as good.) Cut meatballs in half and place on top of cheese. Ladle warm marinara sauce over meatballs. Top with grated parmesan cheese and yellow banana pepper rings. We love these subs served with small ramekins with additional dipping sauce of either warm marinara or Italian dressing. (My husband likes his with shredded lettuce, sliced red onion, thin tomato slices and banana pepper rings.) For Pasta: Simply top or toss with your favorite pasta. Top it off with grated parmesan cheese and chopped, fresh Italian flat leaf parsley for garnish.
ITALIAN MEATBALL PASTA
This Italian Meatball Pasta is an easy-to-make skillet dinner with Hamburger Helper™ Beef Pasta, precooked Italian-style meatballs and juicy tomatoes. Serve up a heaping plate of meatball pasta topped with melty cheese for a deliciously flavorful weeknight meal. And don't be surprised if people start asking for seconds after a single bite!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until onion is softened.
- Add hot water, milk, tomatoes, and sauce mix (from box); stir to combine. Stir in uncooked pasta (from box) and frozen meatballs. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender. Remove from heat.
- Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 590, Carbohydrate 50 g, Cholesterol 140 mg, Fat 1/2, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 1/2 Cups, Sodium 1730 mg, Sugar 9 g, TransFat 1 g
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