Pressure Cooker Meatball Subs Open Faced Recipes

PRESSURE COOKER SPAGHETTI AND MEATBALLS

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.

PRESSURE COOKER MEATBALLS

Steps:

• Combine meat, rice, salt, pepper, and onion.
• Shape into meatballs.
• Heat tomato juice and water in cooker. Drop meatballs into juice mixture.
• Close cover and place pressure regulator on pipe, cook for 10 minutes with pressure regulator rocking slowly. In other words, secure pressure cooker lid properly, bring the heat up to begin the regulator rocking and when that begins lower the heat until the regulator rocks slowly.
• Remove from heat and let pressure drop by itself. Use precaution and open the lid away from yourself after the pressure cooker valve stops steaming.

PRESSURE COOKER MEATBALLS

Steps:

• Mix ground beef, eggs, Parmesan cheese, bread crumbs, parsley, garlic powder, oregano, salt, and pepper together in a large bowl; shape into meatballs using 1½ tablespoons each. Heat oil in the pot of a pressure cooker set to Sauté. Brown meatballs in hot oil on all sides, about 2 to 3 minutes. Pour marinara sauce and water over the meatballs. Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 10 minutes on High pressure. Set steam vent to Venting to quick-release pressure. Serve immediately with sauce from the pot on the side.

OPEN-FACED MEATBALL SUBS

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 40 meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella and Parmesan cheese if desired.

INSTANT POT PRESSURE COOKER MEATBALL SUBS

Steps:

• In the insert pot of your Instant Pot, add 1 cup of water. Place trivet into insert pot and set frozen meatballs on top of the trivet.
• Lock the lid in place and set the vent to the sealed position. Using the Manual/Pressure Cook button, select a 6 minute cook time at high pressure.
• Once the cook time is complete, perform a quick release of pressure. After the pressure has released and the valve has dropped, carefully remove the lid. Press the Cancel/Keep Warm button to turn off the pressure cooker.
• Gently lift out the trivet of meatballs and discard the cooking water. Place the meatballs directly into the Instant Pot, followed by the sauce and basil, oregano, Italian seasoning, and garlic powder (if using). Stir to combine.
• Use the Saute feature to simmer the sauce for a couple of minutes until it is heated through.
• Place toasted sub rolls onto a baking sheet. Top each roll with meatballs and sauce, followed by two slices of provolone cheese (alternatively, you can place the cheese directly on the roll and broil, then add meatballs on top of the cheese).
• Put baking sheet into the oven and turn on the broiler, allowing cheese to melt. Remove from oven and serve.

OPEN-FACED MEATBALL SANDWICHES

Steps:

• In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. , Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella cheese and Parmesan cheese if desired.

PRESSURE COOKER MEATBALLS

Steps:

• In a large bowl, soak bread in milk until absorbed. Using your hands, break up bread; mix in beef and pork. Stir in egg, minced onion, thyme, oregano and salt. Form into 3/4 inch (2 cm) balls. This is often a smaller size than you think! Set aside.
• In a pressure cooker, melt butter over medium-high heat; stir in flour until moistened. Gradually whisk in beef broth and water. Bring to a simmer. Carefully transfer meatballs to sauce.
• Lock the lid in place and bring cooker up to full pressure over medium -high heat. Reduce to medium-low, just to maintain even pressure, and cook for 10 minutes. Remove from heat and release pressure quickly. Stir in cream and simmer until sauce is creamy and thick. Season to taste with salt and pepper. Serve over cooked egg noodles, sprinkled with garnish of choice.