Pressure Cooker Lamb Meatballs

2017-04-05
  • Yield : 6 dishes
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 7m
  • Ready In : 17m

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker mushroom beef pot roast recipe

    Slow Cooker Mushroom Beef Pot Roast Recipe

  • slow cooker braised beef stew recipe

    Slow Cooker Braised Beef Stew Recipe

  • instant pot coconut-poached mahi-mahi recipe

    Instant Pot Coconut-Poached Mahi-Mahi Recipe

  • slow cooker piccata chicken recipe

    Slow Cooker Piccata Chicken Recipe

  • slow cooker chicken pasta recipe

    Slow Cooker Chicken Pasta Recipe

Pressure cooker lamb meatballs. Lamb meatballs with shallots and dry white wine cooked in pressure cooker.

Ingredients

  • 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

Method

Step 1

In a large mixing bowl,combine ground lamb,parsley,egg,garlic,allspice ans seasoning. Mix well.

Step 2

With wet hands,form 16 meatballs. Set aside.

Step 3

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.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 7 minutes.

Step 5

Open 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.

Step 6

Using a spatula,transfer cooked meatballs to serving platter. Pour sauce over. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.