Albondigas (Mexican Meatballs)
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Nutri-Pot
Pressure
Cooker
Category
Main Dishes
Servings
4
Ingredients
- 1 lb ground beef
- 1 egg, beaten
- 4 cloves garlic, minced, divided
- 1 c cilantro, rough chop, divided
-
½ c carrot, shredded
-
1-½ t ground cumin, divided
-
½ c cooked white rice
- 2 T extra-virgin olive oil
- 1 yellow onion, thin sliced
- 3 celery stalks, small dice
- 1 t oregano, dried
- 1 t cumin
- 1 (16-oz) can diced tomatoes
- 6 c chicken stock
- 1 zucchini, halved, thin sliced
- Sea salt
- Black pepper
Directions
In a mixing bowl, combine ground beef, egg, 3 cloves garlic, ½c cilantro, carrot, 1t cumin, and cooked rice. Take 1T of mixture and form meatballs; set aside.
Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". When hot, add onions and sauté until onions soft, about 4 minutes. Add celery and remaining garlic. Sauté until garlic and celery are golden light brown. Add oregano, cumin, diced tomatoes, chicken stock, and meatballs.
- Close and lock lid, set pressure cooker to "meat/stew", adjust time to 15 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add zucchini. Close lid and allow zucchini to soften slightly, about 10 minutes. Season to taste with sea salt and fresh ground black pepper. Serve with torta bread.
