Ingredients for Pressure Cooker Meatballs
- Whole Wheat Bread
- 1/2 cup milk
- Extra Lean Ground Beef
- Ground Pork
- 1 large egg
- 1/2 cup finely minced onion
- Dried Thyme
- Dried Oregano
- 1 tsp salt (plus more to taste)
- 2 tbsp butter
- All Purpose Flour
- Chicken Stock
- Whipping Cream
- black pepper to taste
- Cooked Egg Noodles
- Herbs
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How to Make Pressure Cooker Meatballs
- Preheat pressure cooker to medium-high heat.
- In a large bowl, soak 1 cup of bread cubes in 1/2 cup of milk until absorbed (about 5 minutes).
- Gently break up the soaked bread with your hands.
- Add 1 lb ground beef, 1/2 lb ground pork, 1 large egg, 1/2 cup finely minced onion, 1 tbsp dried thyme, 1 tbsp dried oregano, and 1 tsp salt. Mix well.
- Roll the mixture into 3/4-inch meatballs (approximately 24 meatballs). Set aside.
- Melt 2 tbsp butter in the pressure cooker.
- Whisk in 2 tbsp all-purpose flour until smooth.
- Gradually whisk in 2 cups beef broth and 1/2 cup water. Bring to a simmer.
- Gently add meatballs to the sauce.
- Secure the pressure cooker lid and bring to high pressure.
- Once pressure is reached, reduce heat to medium-low and cook for 10 minutes.
- Allow pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Stir in 1/2 cup heavy cream and simmer for 5 minutes, or until the sauce has thickened to your liking.
- Season generously with salt and pepper to taste. Add 1-2 tbsp Hungarian paprika for extra flavor.
- Serve the meatballs over cooked egg noodles. Garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
9g
Fat
113g
Carbs
5g
