Pressure Canned Meatballs Recipes

PRESSURE CANNED MEATBALLS RECIPE

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 MEATBALLS IN TOMATO SAUCE

Steps:

• Quarter the onion and, using a mini-chopper, finely chop the onion (do not liquefy).
• Add half of the chopped onion into a large mixing bowl put the half-full chopper aside.
• To the bowl add the bread crumbs, cheese, oregano, pepper and 1 teaspoon of the salt, mix with a fork until well combined.
• Next, add the milk and when that is mixed-in well add the ground meat.
• Lastly, add the egg and mix using your hands in a kneading motion until it is distributed - set aside.
• To the heated pressure cooker add the olive oil and onion. While that is sauteing snap the carrot and celery into small pieces to fit in the chopper, finely chop and add to the pressure cooker.
• Add the tomato puree, salt, and water and mix well (leave the heat/saute' mode on).
• Move the bowl with the meat mixture next to the pressure cooker and start making meatballs - if you're not handy at making them the same size you can use a tablespoon to measure the quantity of meat for each meatball.
• As you make each meatball, drop them into the sauce. To get them in an even layer drop them in clockwise, then fill the center and start again with the second layer until you run out of meatball mixture - there is no need for precision here.
• Close and lock the lid of the pressure cooker.
• For electric pressure cookers: Cook for 5 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
• When time is up, open the pressure cooker with the 10-Minute Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
• See serving suggestions above for making spaghetti and meatballs.

CLASSIC SWEDISH MEATBALLS

Steps:

• Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly. Refrigerate until chilled., With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes. , Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens. , Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.

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 CANNING GROUND BEEF MEATBALLS

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.

CANNED MEATBALLS

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.