Pressure Cooker Meatball Subs Open Faced Recipes

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.

PRESSURE COOKER MEATBALL SUBS (OPEN FACED)

Steps:

• 1. Mix the ground beef, egg, onion, Parm-Reg cheese, bread crumbs, Italian seasoning, Red pepper flakes, salt, pepper, garlic powder together well. Form into 12 even sized meatballs. Place in the pressure cooker. Add optional sweet onion and green pepper if using.
• 2. Combine the pasta sauce and sugar and pour over the meatballs in the pressure cooker. place the lid on the pressure cooker and cook on low pressure for 8 minutes. Allow pressure to release naturally (or release pressure, please be careful when manually releasing pressure as it will spray out hot liquid!) Remove the lid after pressure is released, skim the sauce for fat and discard.
• 3. Split the buns in half long ways (so cut them in half as you would if making a sandwhich, but split them all the way through). Lay the buns on a boiling pan and brush with oil. Place under the broiler until lightly toasted.
• 4. Remove buns from the broiler and spread 2 tablespoon of sauce on each of the toasted buns. Cut the meatballs in half and place 4 halved meatballs on the bun cut side down. Top with mozzarella cheese and return it to the broiler. Broil until the cheese is melted and bubbly. We pour the remaining sauce into the bowl and use it for dipping or adding to sandwiches. If using optional sweet onion and pepper, remove from the cooker and place in a bowl with the sauce. Serve with a salad or fries!!! Enjoy!!

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:

• 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:

• 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.