Why You’ll Love This Pressure Cooker Meatballs Recipe
You’ll love this Pressure Cooker Meatballs recipe because it’s a quick and delicious way to bring comfort food to your table.
I appreciate how effortlessly it combines flavors, turning simple ingredients into a mouthwatering dish. The pressure cooker not only speeds up the cooking process but also locks in moisture, making the meatballs incredibly tender.
Plus, the creamy sauce is a rich bonus that elevates the entire meal. Whether you’re serving it over noodles or enjoying it on its own, this recipe always satisfies.
Trust me, it’s a weeknight dinner hero that’ll quickly become a family favorite!
Ingredients of Pressure Cooker Meatballs
When it comes to making Pressure Cooker Meatballs, having the right ingredients on hand is key to creating that savory, comforting dish we all crave. These meatballs are packed with flavor and are so tender that they practically melt in your mouth. Plus, the creamy sauce is like a hug for your taste buds. So, grab your apron and let’s take a look at what you’ll need to whip up this delightful meal.
Ingredients:
- 1 slice whole wheat bread
- 1/2 cup milk
- 1 lb extra lean ground beef
- 8 ounces ground pork
- 1 egg
- 1 small onion, minced
- 1 1/2 tablespoons dried thyme
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 0.75 (14 ounce) can chicken stock (diluted with an equal amount of water) or homemade beef broth
- 1/2 cup whipping cream
- Salt and pepper (to taste)
- Cooked egg noodles
- Fresh herbs for garnish (like parsley)
Now, let’s chat about the ingredients for a moment. You might be wondering, “Can I swap out the ground beef for something else?” Absolutely! If you’re feeling adventurous, try using ground turkey or chicken for a leaner option.
And don’t fret too much about the bread – it’s there to help bind the meatballs. If whole wheat isn’t your jam, any bread you have on hand will work just fine. Just make sure it’s a little stale for better absorption.
Oh, and don’t skip the herbs; they really make a difference in elevating the flavor. Now that you’re all set with the ingredients, let’s plunge into how to make these delicious meatballs.
How to Make Pressure Cooker Meatballs
Alright, let’s plunge into the art of making these mouthwatering Pressure Cooker Meatballs. First things first, grab that 1 slice of whole wheat bread and 1/2 cup of milk. You’re going to soak the bread in the milk until it gets nice and mushy—think of it as a spa day for your bread.
Once it’s absorbed all that creamy goodness, use your hands to break it up into smaller pieces. Now, in a large bowl, combine this soaked bread with 1 pound of extra lean ground beef and 8 ounces of ground pork. It might feel a bit messy, but that’s just part of the fun.
Add in 1 egg, 1 small minced onion, 1 1/2 tablespoons of dried thyme, 1 tablespoon of dried oregano, and 1/2 teaspoon of salt. Mix it all together until it’s well combined—don’t be shy, really get in there and mash it up. Now, form the mixture into 3/4 inch balls. Yes, at this size, they might look tiny, but trust me, they pack a punch in flavor.
Now that you’ve got your meatballs ready, let’s move on to the pressure cooker magic. Start by melting 1/4 cup of butter over medium-high heat. Once that’s sizzling, sprinkle in 1/4 cup of all-purpose flour and stir it until it’s all moistened—this will create a roux that thickens our sauce later.
Gradually whisk in 0.75 (14 ounce) can of chicken stock, which you’ve diluted with an equal amount of water, or homemade beef broth if you’re feeling fancy. Bring this mixture to a simmer, and then carefully transfer your little meatballs into the sauce. Lock the lid in place, and bring the cooker up to full pressure over medium-high heat.
Once it’s hissing and puffing away, reduce to medium-low to maintain that pressure, and cook for 10 minutes.
Afterward, remove the cooker from the heat and release the pressure quickly—be careful, it’s a hot job. Stir in 1/2 cup of whipping cream for that creamy lusciousness we all crave, and simmer until the sauce is thick and dreamy.
You might want to season it with a little extra salt and pepper to taste, because who doesn’t love a little extra flavor? Serve these delightful meatballs over cooked egg noodles, and don’t forget to sprinkle some fresh herbs, like parsley, on top.
And there you have it, a comforting dish that’s perfect for any day of the week. Just imagine the cozy aroma wafting through your kitchen—now that’s what I call a win.
Pressure Cooker Meatballs Substitutions & Variations
If you’re looking to mix things up with your Pressure Cooker Meatballs, there are plenty of substitutions and variations you can try.
For the meat, I often swap ground turkey or chicken for a leaner option. You can also experiment with different herbs like basil or rosemary instead of thyme and oregano.
If you’re gluten-free, use gluten-free bread and flour. For a spicy kick, add red pepper flakes to the mix. You can even throw in some grated Parmesan for extra flavor!
Don’t hesitate to get creative; the possibilities are endless, and it’s all about what you enjoy!
What to Serve with Pressure Cooker Meatballs
After experimenting with different meat and flavor combinations for your Pressure Cooker Meatballs, it’s time to think about what to serve alongside them.
I love pairing these meatballs with cooked egg noodles, as they soak up the creamy sauce beautifully.
If you’re in the mood for something lighter, a fresh salad with mixed greens and a tangy vinaigrette makes a great contrast.
For a heartier option, garlic bread or crusty rolls are perfect for sopping up that delicious sauce.
Don’t forget to sprinkle some fresh herbs on top for a pop of color and flavor! Enjoy your meal!
Additional Tips & Notes
While preparing your Pressure Cooker Meatballs, keep in mind a few helpful tips to elevate your dish.
First, don’t skip soaking the bread in milk; it keeps the meatballs moist and tender. If you want extra flavor, consider adding grated Parmesan or fresh herbs directly into the meat mixture.
When forming meatballs, aim for uniform size to guarantee even cooking. For a richer sauce, use homemade broth instead of store-bought.
Finally, let the meatballs rest for a few minutes after cooking; it helps them firm up and makes serving easier.
Enjoy your delicious meal!