| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Appetizers, Pres-cooker | 16 | Servings | |
INGREDIENTS
| -Sue Woodward | ||
| 1/2 | lb | Ground beef |
| 1/2 | lb | Ground pork sausage |
| 2 | sl | Bread; crumbled |
| 1 | Egg | |
| 1 | sm | Onion; minced |
| 1 | cl | Garlic; crushed |
| 1 | ts | Salt; divided |
| 1/2 | ts | Pepper; divided |
| 1/2 | c | Butter |
| 1 | md | Onion; diced |
| 1 1/2 | c | Beef broth |
| 1 | tb | Tomato paste |
| 1 | Bay leaf | |
| 1/3 | c | Sour cream |
| 1 | tb | Potato starch or flour |
INSTRUCTIONS
PRESSURE COOKER COOKBOOK Combine beef, sausage, bread, egg, minced onion, 1/2 tsp salt, and 1/4 tsp pepper in a bowl. Mix with your hand 1 min. or until combined. Shape mixture into 1.1/2" meatballs. Set aside. In a pressure cooker, melt butter. Add onion and saute in butter over med. heat 2 mins. Add meatballs, broth, tomato paste, bay leaf, and remaining salt and pepper. Secure lid. Over high heat, develop steam to med-high pressure. Reduce heat to maintain pressure and cook 5 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Combine sour cream and potato starch in small bowl. Stir into meatball mixture. Cook, stirring over med-high heat 1 min. or until sauce thickens. Serve in chafing dish as an appetizer or with buttered noodles as a main course. Note - meatballs with sauce may be frozen up to 3 mos. Author - Toula Patsalis Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Nov 17, 1998
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