Scandinavian Meatballs in Gravy

Scandinavian Meatballs in Gravy Ingredients

PRESSURE COOKER COOKBOOK	1/2 ts Pepper; divided
1/2 lb Ground beef	1/2 c Butter
1/2 lb Ground pork sausage	1 md Onion; diced
2 sl Bread; crumbled	1 1/2 c Beef broth
1 Egg	1 tb Tomato paste
1 sm Onion; minced	1 Bay leaf
1 cl Garlic; crushed	1/3 c Sour cream
1 ts Salt; divided	1 tb Potato starch or flour

Instructions for Scandinavian Meatballs in Gravy

Combine beef, sausage, bread, egg, minced onion, 1/2 tsp salt, and 1/4 tsp pepper in a bowl. Mix with your hand 1 min. or until combined. Shape mixture into 1.1/2" 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 manufacturers 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" on Nov 17, 1998

Main Ingredient: MeatCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Butter	Egg	Garlic
Ground Beef	Onion	Potato	Salt
Sausage	Sour cream	Tomato

Appetizers Pres-cooker Egg Sour cream Cream Butter Onion Garlic Potato Tomato Ground beef Meat

for flavor and categorization

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