Friday, August 4, 2017

Pressure Cooker Brown Rice Meatballs

 I love my pressure cooker.  In fact it is the most used piece of cooking equipment  in my kitchen next to my Wondermill and my Wondermix, and my Vita mix.  I use my pressure cooker often and every time I do I love it more.  Foods turn out ooh so tasty and quick.  And I love meatballs.  Well I have to say I love good meatballs.  Not the frozen ones you can buy and add sauce to.  I love moist, tender, flavorful meat balls made from scratch and cooked in the pressure cooker.

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
Meatballs with grains cooked in the pressure cooker are the best, the pressure cooker brings out the flavors of everything.  

2-lbs. lean ground beef or ground turkey meat
6 eggs
2 cups bread crumbs, can use gluten free
2 teaspoons garlic granules
1 teaspoon black pepper
½ cup Parmesan cheese
½ onion chopped fine
1 teaspoon salt
¼ cup balsamic vinegar
2 cups cooked brown rice
3 tablespoons Penzeys Tuscan Sunset or Italian seasoning
1 24 oz. can tomato sauce 
Mix all ingredients except Tuscan Sunset and Tomato Sauce, until well blended.  Form into 2-inch balls.  In pressure cooker add place 2 tablespoons olive oil.  Heat oil and add meatballs.  Brown lightly and cover with tomato sauce and 3 tablespoon pizza seasoning.   Cook on second ring or high pressure for 12 minutes.  

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