Description
Chicken Meatballs in a Pressure Cooker
Scale
Ingredients
1 lbChic Mince 500g
2 cloves Garlic
1 med Onions
1 med Carrot
1 sticks Celery
2 cups crushed tomatoes (800g)
1/2 cup white wine
1/2 teaspoon Salt
1/2 teaspoon Pepper ground
1 teaspoon dried sage (fresh if you have it)
1 teaspoon dried parsley (fresh if you have it)
1 teaspoon dried tarragon (fresh if you have it)
1 teaspoon dried thyme (fresh if you have it)
1 tablespoon Lea and Perins
1 tablespoons olive oil
1 teaspoons paprika
1 teaspoons smoked paprika
1 pinch cayenne pepper to your taste
1/2 egg
1 cup breadcrumbs
2 tablespoon sugar
Instructions
- Mix in the herbs to the mince (Can also use mixed or Italian herbs)
- Mix in Salt and pepper, pinch cayenne pepper egg and breadcrumbs
- Mix by hand folding back and forth making sure they are well mixed
- Make the meatballs -
- Dice carrot celery garlic onion
- Put in the Instant Pot the vegetables at the same time and gently cook the vegetables for 5 minutes
- Add tomato and mix with the cooked vegetables
- Then add the wine and mix again
- Theb add the crushed tomatoes and Lea and Perins, paprika, sugar and mix
- If you want you can add a little Chilli or cayenne pepper to taste
- Meat balls in
- 7 mins high pressure 10 mins natural release
- After cooking taste the tomato sauce and add salt, pepper or even more sugar if it is too tart. (Tomatoes can cause the sauce to be a little tart or sour and just a very small amount of sugar fixes this.
Notes
Freezes well
Nutrition
- Calories: 315
