Swedish meat balls (pressure cooker)

4 -8 srvings

Ingredients

Quantity Ingredient
1 pounds (2 lb) Ground beef, finely ground
1 cup (2 cup) Bread crumbs, fine
1 (2) Eggs
½ cup (1 cup) Milk
2 tablespoons (1/4 cup) Onion, minced
1 teaspoon (2 tsp) Salt
dash (1/4 tsp) Black Pepper
⅛ teaspoon (1/4 tsp) Nutmeg
2 tablespoons (4 TBS) Fat
¾ cup (1 1/2 cups) Water

Directions

NOTE: amounts given are for 4 servings (4 Qt. cooker). Those in parenthesis () are for 8 servings (6 Qt cooker).

Combine meat, crumbs, egg, milk, minced onion, salt, pepper and nutmeg.

Form into balls 1½-inches in diameter, using as little pressure as possible. Brown well in fat in cooker. Place meat balls on rack. Add water.

Cover, set control and cook for 4 minutes after control jiggles.

Cool cooker normally for 5 minutes, then place under faucet. To serve, remove meat balls to hot platter and thicken gravy.

For gravy: 4 Qt. cooker: Blend 2 TABLESPOONS all-purpose flour into ⅓ cup cold water until smooth. Stir into 1 cup boiling stock, stirring constantly. Cook over medium heat, stirring until gravy is smooth and thickened.

6 Qt. cooker: 6 TABLESPOONS all-purpose flour, 1 cup cold water, 3 cups stock.

No nutritional information given.

FROM: The Mirromatic Speed Pressure Cooker Cookbook, copyright 1972.

Formatted to MM by Trish McKenna.

NOTE: Different pressure cooker controls react differently when pressure is achieved. On the Mirromatic the control jiggles or rocks, on another it might give off with an intermittent hiss. You must know how your control should react when pressure is achieved in order to time your recipe correctly. (Trish)

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 17, 1998

Related recipes