Scandinavian meatballs in gravy
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| ½ | pounds | Ground beef |
| ½ | pounds | Ground pork sausage |
| 2 | slices | Bread; crumbled |
| 1 | Egg | |
| 1 | small | Onion; minced |
| 1 | clove | Garlic; crushed |
| 1 | teaspoon | Salt; divided |
| ½ | teaspoon | Pepper; divided |
| ½ | cup | Butter |
| 1 | medium | Onion; diced |
| 1½ | cup | Beef broth |
| 1 | tablespoon | Tomato paste |
| 1 | Bay leaf | |
| ⅓ | cup | Sour cream |
| 1 | tablespoon | Potato starch or flour |
Directions
PRESSURE COOKER COOKBOOK
Combine beef, sausage, bread, egg, minced onion, ½ tsp salt, and ¼ tsp pepper in a bowl. Mix with your hand 1 min. or until combined. Shape mixture into 1⅒/2" meatballs. Set aside.
In a pressure cooker, melt butter. Add onion and saute in butter over med.
heat 2 mins. Add meatballs, broth, tomato paste, bay leaf, and remaining salt and pepper. Secure lid. Over high heat, develop steam to med-high pressure. Reduce heat to maintain pressure and cook 5 mins. Release pressure accdg. to manufacturer's directions. Remove lid.
Combine sour cream and potato starch in small bowl. Stir into meatball mixture. Cook, stirring over med-high heat 1 min. or until sauce thickens.
Serve in chafing dish as an appetizer or with buttered noodles as a main course.
Note - meatballs with sauce may be frozen up to 3 mos.
Author - Toula Patsalis
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 17, 1998
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