Salisbury Meatballs - Instant Pot Inspirations #3

 I love when I am perusing social media and I come across a recipe that sounds easy and delicious. I was scrolling through Insta this week and saw an Instant Pot picture for Salisbury meatballs. Checked out the recipe and it looked super easy PLUS I already had all the ingredients AND needed a recipe for Thursday's dinner. Winner, winner MEATBALL dinner! You can find the original recipe HERE!

Instant Pot Salisbury Meatballs

Ingedients:
1 lb ground beef
1 egg
1/4 cup panko breadcrumbs (any are fine)
salt and pepper
2 1/2 cups beef broth
1 onion, sliced
8 ounces sliced mushrooms
1 packet onion soup mix
1 tbs tomato paste
2 tbs Dijon mustard

***EQUIPMENT NEEDED: pressure cooker

Directions:
Start saute function on pressure cooker. Heat up 2 tbs olive oil. Meanwhile mix together ground beef, egg, breadcrumbs, and salt & pepper. Form into golf ball size meatballs. Saute meatballs in olive oil until browned on all sides, about 5 minutes. Remove meatballs. Deglaze bottom of pot with 1/2 cup beef broth. Stir in remaining broth, tomato paste, and Dijon. Stir in onion soup mix and fresh onions. Place meatballs back in, top with mushrooms. Place lid on pressure cooker and set to high manual pressure for 10 minutes. Once pot comes to pressure, then has its 10 minute cook time, do a quick release when 10 minutes is up. If you like a thicker gravy, feel free to make a cornstarch slurry and stir it in and cook for 5 minutes on the saute function on high. We served ours with some cheesy mashed potatoes. Yum - Enjoy!

Meatball Stroganoff - Home Cooked Recipe 62

Today's post is a two part recipe.  One part is my own recipe for these delicious little meatballs that drown in a savory sauce and the other part is a Pinterest Pick (#5) for noodles cooked in broth and butter.  That's right, two recipes in one! You can find the pin for noodles HERE and the recipe on the original website HERE.

Stroganoff Meatballs

Ingredients:
Meatballs - 

• 1lb ground beef
• 1 egg, lightly beaten
• 2 slices white bread, torn in to tiny pieces
• 1/4 cup milk
• 1 tbs dijon mustard
• 1/2 small onion, diced
• 2 cloves garlic minced
• 1 tbs dried parsley
• salt and pepper

Sauce - 

• 1 packet brown gravy mix
• 2 cups sour cream
• 2 cups beef broth

Directions:
In small saute pan, cook onion over medium in olive oil.  After 5 minutes add garlic and saute 2 additional minutes.  Set aside to cool.
Place torn bread in to mixing bowl.  Add milk and let soak while onion and garlic are cooking.
Add beef, egg, and mustard in to soaked bread.  Mix well.  Add in cooled onion and garlic, parsley, salt and pepper.  Combine until everything is incorporated.  Refrigerate mixture for at least 30 minutes.
Preheat oven to 350.
Form meatballs into golfball sized balls.  Place on cooling rack set on a baking sheet.  Bake for 30 minutes.
While meatballs are baking, make sauce.
Heat 1 cup beef broth over medium high.  Cook for 5-7 minutes until broth is reduced by half.  Add in gravy packet, whisking well.  Add remaining cup of beef broth, constantly whisking.  Reduce heat to medium low.  Let simmer for 5 minutes.  Turn heat to low.  Whisk in sour cream.  When meatballs are done baking, place them in sauce.  Let flavors meld for at least 10 minutes.  Serve with noodles or your favorite side.
Enjoy!

Broth and Butter Noodles

Ingredients:

• 32 oz beef broth
• 1/2 stick butter
• 12 oz wide egg noodles
• 1 tsp salt
• garlic powder (optional, I did not use it)

Directions:
Bring all ingredients, except noodles, to a boil in a large pot.  Add noodles and cook for 5 minutes. Turn off heat and let sit (I make these while the meatballs are baking) for 20-25 minutes until the majority of the broth is absorbed.

Swedish Meatballs - Home Cooked Recipe 15

Eating at the SwedeDish food truck inspired me to make this meal.  As you may have read, I have previously posted about meatballs, with a great Asian meatball recipe.  But Swedish meatballs are something I have always enjoyed.  The creamy sauce they can be served with goes so well with a tender. beefy meatball.  So I scoured the internet looking for something that would be feasible for me to make.  After perusing a bunch of recipes, I came up with my own version based on a collaboration from several of the recipes I viewed.  Here is MY version of Swedish meatballs.  They came out great, although I still think the SwedeDish food truck's were even better.

Swedish Meatballs

For the meatballs:
1lb ground beef
1 quarter of an onion, grated
3 slices of white bread, torn into small pieces
1/8 cup of milk
1 egg
1 tsp chopped parsley (fresh or dried, I had dried on hand)
1/2 tsp granulated garlic
1/2 tsp onion powder
dash of paprika (smoked or unsmoked, I used smoked)
dash of cayenne
salt & pepper to taste

Preheat oven to 350 degrees.  Put bread pieces in a mixing bowl.  Toss with the milk, and let soak for 5 minutes.  Add in beef and egg and mix well.  Add spices, and mix until combine.  Roll out golf ball sized meatballs.  Place on a baking rack on a baking sheet.  Bake for 40 minutes.  Should produce between 20 and 25 meatballs.

For the sauce:
2 tbs butter
2 tbs flour
6 ounces beef broth (or stock)
2 ounces heavy cream
salt & pepper

Place butter in saucepan and let melt.  Over medium heat, whisk in flour and cook for 2 minutes to cook out the flour taste.  Whisk in the beef broth slowly.  Stir well to prevent lumps.  Let cook for 5 minutes, then whisk in heavy cream.  Bring to a boil, reduce to low, and let simmer for a few minutes.  Season with salt and pepper.

To serve, place meatballs on plates (5 to 6 per person).  Cover with cream sauce.  Traditionally you can serve these with mashed potatoes and lingonberry jam.  I did not have lingonberries so I served mine with cranberry sauce.  The sweet and tart cranberry sauce cuts the richness of the meatballs and their cream sauce.  You could also put these in a crockpot and keep them warm at a party.  Enjoy!!!