Swedish Meat Balls (Pressure Cooker)

Swedish Meat Balls (Pressure Cooker)


1 pound (2 lb) Ground beef
1 cup (2 cup) Bread crumbs, fine
1 (2) Eggs
1/2 cup (1 cup) Milk
2 tablespoons (1/4 cup) Onion, minced
1 teaspoon (2 tsp) Salt
dash (1/4 tsp) Black Pepper
1/8 teaspoon (1/4 tsp) Nutmeg
2 tablespoons (4 TBS) Fat
3/4 cup (1 1/2 cups) Water

NOTE: amounts given are for 4 servings (4 Qt. cooker). Those in parentheses () are for 8 servings (6 Qt cooker).

Combine meat, crumbs, egg, milk, minced onion, salt, pepper and nutmeg. Form into balls 1 1/2-inches in diameter, using as little pressure as possible. Brown well in fat in cooker. Place meat balls on rack. Add water. Cover, set control and cook for 4 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet. To serve, remove meat balls to hot platter and thicken gravy.

For gravy: 4 Qt. cooker: Blend 2 TABLESPOONS all-purpose flour into 1/3 cup cold water until smooth. Stir into 1 cup boiling stock, stirring constantly. Cook over medium heat, stirring until gravy is smooth and thickened. 6 Qt. cooker: 6 TABLESPOONS all-purpose flour, 1 cup cold water, 3 cups stock.

B-man :wink: