| 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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