Pressure Cooker Swedish Meatballs

Step 1

In a small mixing bowl, combine breadcrumbs and milk. Stir until crumbs thoroughly moistened. Set aside until they absorb milk.

Step 2

In a pressure cooker, melt butter over medium heat. Add chopped onion and cook, stirring, until golden, for about 10 minutes. Transfer cooked onion and liquid to a large bowl. Cool for 10 minutes.

Step 3

Turn off pressure cooker. Wipe out the cooker.

Step 4

Stir soaked breadcrumbs into cooked onion. Add ground beef and pork, egg yolks, sugar, ground allspice, black pepper, nutmeg, and salt. Stir well. With dry hands, from into 12 2-inch(5 cm) balls.

Step 5

In a pressure cooker, combine beef broth, all-purpose flour and Worcestershire sauce. Mix well. Bring mixture to a boil over medium heat, stirring often. Using a tablespoon, place meatballs in the bubbling sauce.

Step 6

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 8 minutes.

Step 7

Open pressure cooker, using Quick release method. Using a slotted spoon, transfer cooked meatballs to a large bowl.

Step 8

Stir sour cream into the sauce. Turn cooker off. Return meatballs to pressure cooker, cover and set aside for 5 minutes. Sprinkle with fresh parsley and serve immediately.