Pressure Cooker Meatballs

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READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 slice whole wheat bread
  • 12 cup milk
  • 1 lb extra lean ground beef
  • 8 ounces ground pork
  • 1 egg
  • 1 small onion, minced
  • 1 12 tablespoons dried thyme
  • 1 tablespoon dried oregano
  • 12 teaspoon salt
  • 14 cup butter
  • 14 cup all-purpose flour
  • 0.75 (14 ounce) can chicken stock, diluted with equal amount of water (you can sub homemade beef broth for the chicken broth)
  • 12 cup whipping cream
  • salt (to taste)
  • pepper (to taste)
  • cooked egg noodles
  • herbs, garnish (parsley, fresh herbs anything you like to add some color)

Directions

  1. 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.
  2. 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.
  3. 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.

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