• Pound O' Flesh - 14

    From Dave Drum@1:3634/12 to All on Mon Jan 23 16:33:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Instant Pot Porcupine Meatballs
    Categories: Beef, Vegetables, Rice
    Yield: 4 servings

    2 tb Olive or vegetable oil
    1 md Yellow onion; chopped,
    Divided
    2 cl Garlic; minced, divided
    15 oz Can tomato sauce
    1/2 c Water
    1 tb Worcestershire sauce
    1 lb Ground beef; 85% lean
    1/2 c Uncooked long grain rice
    1 ts Salt
    1/2 ts Ground black pepper

    SAUTE THE ONION AND GARLIC: Select the "Saute" program
    on your pressure cooker and add the oil to the pot. (If
    you are using a stovetop pressure cooker, heat the oil
    over medium heat.) Add half of the chopped onions and
    garlic. Sauté until the onions are softened and
    translucent, about 5 minutes.

    MAKE THE TOMATO SAUCE: Stir in the tomato sauce,
    Worcestershire sauce, and water. Let this warm until it
    comes to a simmer.

    MAKE THE MEATBALLS: While tomato sauce is coming up to a
    simmer, make the meatballs. In a mixing bowl, combine
    the beef, rice, salt, pepper, and the rest of the
    chopped onions and garlic. Roll into ping-pong
    ball-sized meatballs (1 1/2 inches or so).

    COOK THE MEATBALLS: Gently place the meatballs into the
    pot in a single layer. Spoon a little bit of sauce over
    the top of each one.

    Place the lid on the pressure cooker. Make sure the
    pressure regulator is set to the "Sealing" position.
    Select the "manual" or "pressure cook" program, then set
    the time to 15 minutes at high pressure. (For stovetop
    pressure cookers, cook at high pressure for 12 minutes.)

    It will take about 10 minutes for your pressure cooker
    to come up to pressure, and then the actual cooking will
    begin. Total time from the time you seal the pressure
    cooker to the finished dish is about 25 minutes.

    TO SERVE: You can either perform a quick pressure
    release by moving the vent from "sealing" to "venting,"
    or you can let the pot depressurize naturally (this
    takes about 20 minutes), then open it when you’re ready
    to serve the meatballs. (For stovetop pressure cookers,
    perform a quick pressure release.)

    Yield: 12 meatballs

    By: Coco Morante

    RECIPE FROM: https://www.simplyrecipes.com

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