• E959fdd5479924abeced7c7ce8ce58e0

Spring Meat Balls.

One of my favourite.

Prep
Cook
Serves 6people
Ingredients
1
lb (450 gr) - lean ground beef
1/2
lb (225 gr) - ground pork
2
slices - bread soaked in water and squeezed
2
- eggs
1
small (2 oz / 60 g) - onion finely chopped
1
tsp - salt
1/4
tsp - paprika
1/2
tsp - lemon rind grated
1
tsp - Worcestershire sauce
4
tsp - lemon juice
5
tbsp - parsley chopped
3
cups - vegetable stock
6
tbsp - butter
6
tbsp - flour
Directions
1.
To cook reduced quantities : do not reduce stock when pressure cooking. Stock may be reduced proportionately when making sauce.
2.
In a bowl, combine all ingredients except half the lemon juice (2 tsp) and parsley (2½ tbsp), stock, butter and flour.
3.
Divide meat mixture into 24 equal portions and form balls 1½ inch (4 cm) in diameter.
4.
Pour stock into cooker. Bring to boil on high heat. Add meat balls, one at a time.
5.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
6.
Remove cooker from heat. Allow to cool naturally.
7.
Open cooker. Place meat balls on serving dish. Keep hot.
8.
Strain and reserve cooking liquid.
9.
Melt butter in cooker on medium heat. Sprinkle in flour and cook on low heat, stirring constantly with a wire whisk, for about 3 minutes. Remove from heat. Still using whisk, gradually add reserved liquid. Return cooker to medium heat. Cook, stirring constantly until sauce thickens (approximately 3 minutes).
10.
Add remaining lemon juice (2 tsp) and parsley (2½ tbsp). Stir. Pour sauce over meat balls. Serve hot with noodles or rice.

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