Pressure Cooker Lamb Meatballs Recipe2022-04-05
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 7m
- Ready In: 17m
Average Member Rating
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1 People rated this recipe
This information is per serving.
Saturated Fat2.7 g
Trans Fat0 g
Unsaturated Fat1.2 g
Pressure cooker lamb meatballs recipe. Lamb meatballs with shallots and dry white wine cooked in a pressure cooker. Are you looking for more quick and easy pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes
Pressure Cooker Lamb Meatballs Recipe
- 2 pounds (960 g) lean ground lamb
- 1 large egg, beaten
- 1 tablespoon minced garlic
- 1/2 teaspoon gound allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 8 medium shallots, peeled and chopped
- 1 cup (250 ml) low-fat chicken broth
- 1/2 cup (125 ml) dry white wine
- 4 fresh thyme sprigs
- 2 bay leaves
In a large mixing bowl, combine ground lamb, parsley, egg, garlic, allspice, and seasoning. Mix well.
With wet hands, form 16 meatballs. Set aside.
In a pressure cooker, heat olive oil over medium heat. Add shallots and cook, stirring occasionally, until lightly browned. Stir in chicken broth, dry white wine, thyme sprigs, and bay leaves. Nestle lamb meatballs into the sauce.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set a timer to cook for 7 minutes.
Open the pressure cooker, using a Quick Release method. Carefully open the pot. Stir gently to coat lamb meatballs with sauce. Discard bay leaves and thyme sprigs.
Using a spatula, transfer cooked meatballs to a serving platter. Pour sauce over. Serve hot.