Meatballs!

I gotta be honest.

I have NEVER made a meatball in my life.

I'm not ... lazy ... exactly.

I'm just ... disinterested.

I have the attention span of a gnat

when it comes to cooking.

If it takes more than 20 minutes (hands on)

or has more than about 5 ingredients...

I'm OUT.

The thought of standing there,

rolling the meatballs,

then standing there,

frying them, 

(I hate frying meat - turning it,

browning it... my meat is NEVER

browned on all 4 sides... I lost interest

somewhere halfway through the 2nd side...)

So yesterday I made meatballs.

One of my favorite THM bloggers

posted a recipe for porcupine meatballs

IN THE PRESSURE COOKER!!!

Because we don't really use white rice

and we would never put rice and ground beef

together in a meal (fats AND carbs together

equals weight gain. No no no no!)

So she used cauliflower rice.

I do that ALL THE TIME and it's yumm!!!

I actually like it better than rice.

Anyhow.

I have lots of frozen cauli-rice.

But I also have that beautiful tub of

suntanned mushrooms from yesterday.

Rod.

Stop reading.

Hahahahaha

For several months now, whenever I

make anything with ground beef

I put some suntanned mushrooms in my

food processor and grind them up

TEENY TINY.

And then I mix them into the raw

ground beef and proceed with the recipe.

It extends my beef and makes it 

super moist and you can't even taste it!

(except yesterday, for some reason

they wouldn't cut down as small as I

wanted them so there were a couple of

bigger chunks which I could taste...)

(But I could have totally kept processing...

see above ... lol)

Anyhow.

I followed "most" of her recipe.

Except I didn't use the "rice".

And I used dried minced onions

because... well... see above.

You put a can of tomato sauce,

some Worcestershire sauce,

some garlic and some other spices

into the pressure cooker.

Then I used a COOKIE SCOOP

(looks like an ice cream scoop)

and made the balls!

I was wearing those cheap plastic gloves

so it was easy and not gross to then

sort of roll them...

then they go STRAIGHT into the

pressure cooker sauce stuff.

Cooked them for 15 minutes.

Let them naturally pressure release

and then put one on a hamburger bun.

They were perfectly cooked

and nice and tender.

I "smashed" it a little and then 

dipped it in the "juice".

I was going to turn it on to saute' and

reduce it (with a little xanthan gum to

help thicken it) but I was HUNGRY.

Next time I will.

The sauce was amazingly delicious!

I'm HOOKED!

After cooking hard boiled eggs,

sweet potatoes,

and meatballs

(with a quick wash between each)

my pressure cooker liner and lid

went into the dishwasher for a good

thorough clean.

(And a day off.)

No pictures.

Sorry!

I'm not a food blogger.

Just a lazy excited cook.