Pressure cooker foods always taste great. Pressure forces the foods to open up and the flavors to explode. Meats are tender and the pressure cooker never dries out the foods. Once you start using your pressure cooker you will love it.
When I make meatballs I like to make extra so I can freeze them. They are not the same as the ones you buy. I can make a batch up in my Wondermix and roll them into balls and place them on a flat pan on parchment and freeze them. When they are frozen I remove them from the freezer and place them in serving size plastic bags. Back in the freezer and I am ready for a quick meal.
When I am ready to cook them I turn on the pressure cooker and add olive oil. I place the frozen meatballs in the olive oil and fry them for a couple of minutes. I place a good pasta sauce or stewed crushed tomatoes over them with Italian seasoning. Place the lid back on and cook for 12 minutes on high. If they are not frozen, 6 minutes work great.
Pressure cooking is a passion for me and the more I learn the more I love them. In fact I am starting my new cookbook on Pressure cooking.
Chef Brad~America's Grain Guy
|Cooked to perfection served over pasta.|
|A few minutes in the pressure cooker are magic for meatballs.|
Brown Rice Meatballs