PRESSURE CANNED MEATBALLS RECIPE
A simple and delicious recipe for making meatballs from scratch and canning them!
Categories Food Storage
Time 1h50m
Number Of Ingredients 7
Steps:
- Whip your egg and add bread crumbs and seasonings.
- Add mixture to ground beef/turkey.
- Heat a skillet with oil over medium heat.
- While skillet is heating, form your ground beef or turkey into 3-4" diameter meatballs.
- Brown the meatballs on both sides and set them aside on a plate.
- Fill sterilized jars with 3 to 4 meatballs
- Fill jars with boiling liquid of your choice.
- Be sure to leave at least an inch of space between the meatballs and the rim of your jar.
- Wipe the rim of your jar and put the lids on, but don't screw them tight.
- Add about 2 inches of water in the bottom of your canner and place the jars of meatballs into the pressure cooker.
- Secure the lid on your pressure cooker and set it on medium heat. You are going to adjust so your gauge is at 10 lbs of pressure.
- At 10 lbs of pressure, cook the canned meatballs for 90 minutes.
PRESSURE COOKER SPAGHETTI AND MEATBALLS
Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
- Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram
CANNED MEATBALLS
Sweet 'n' Sour Meatballs w/Rice; Spaghetti 'n' Meatballs; BBQ Meatballs--you name it! When you have them canned, you're only minutes away from a meal! (I'll post those recipes later-for now, we'll concentrate on meatballs. You don't need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I've laid out below! They're delicious and handy!
Provided by Wilmom
Categories Meat
Time 2h30m
Yield 28 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients, to combine well.
- Form into balls, packing ingredients together tightly.
- Hand-wash jars and jar lids and bands, then run them through dishwasher cycle to sterilize.
- Place meatballs in quart-sized canning jars that have been cleaned and sterilized. (Pack only to within 1" of top of jar.).
- Wipe rim of jar to remove grease or food bits.
- Place lid on jar. Screw on band.
- Place filled jars in pressure canner.
- Add water to canner, to about 2" deep.
- Place lid on canner and make sure lid is securely fastened.
- Open petcock.
- Turn on Medium-high heat.
- When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
- When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
- Start timing: 90 minutes for quarts; 70 minutes for pints.
- When timing is done, turn off heat, and leave the canner alone till pressure reaches zero.
- Open petcock to release any remaining steam.
- Remove lid.
- Remove jars, and set in a draft-free place to cool.
- When cool, remove bands, wipe down jars with a clean, damp-warm cloth.
- Label and place in pantry.
- TO USE: Remove lid, and Set jar in pan of hot water, to melt the grease, before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.
- NOTE: canned meatballs will always have a red center. They ARE cooked through, and you don't have to worry about the color. Now, they're ready to use in your favorite meatball recipe! ALSO, this recipe may make less or more than 7 quart jars full.
Nutrition Facts : Calories 157.6, Fat 10.1, SaturatedFat 3.9, Cholesterol 44.1, Sodium 260.1, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 12.5
PRESSURE CANNING GROUND BEEF MEATBALLS
Home pressured-canned beef meatballs, following USDA guidelines
Provided by Healthy Canning
Categories Main Course
Time 2h30m
Number Of Ingredients 3
Steps:
- Mix ground beef with dried herbs and seasonings of your choice such as oregano, marjoram, parsley, ground black pepper, onion powder, garlic powder, salt or salt sub, etc.
- Form into meatballs anywhere up to 7 1/2 to 10 cm (3 to 4 inches) in size.
- Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
- Brown the meatballs in the skillet in batches; transfer the browned meatballs to a covered bowl or pot to keep hot.
- Pack meatballs loosely into heated half- litre (1 US pint) OR heated 1 litre (1 US quart) jars.
- Leave 3 cm (1 inch) headspace.
- Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
Nutrition Facts : ServingSize 100 g, Calories 180 kcal, Protein 21 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 65 mg
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