Meatballs:
1 lb ground beef
1 tsp salt
1/2 tsp black pepper
2-3 cloves Garlic chopped
1/4 c chopped parsley
1/3 c flavored breadcrumbs
1 egg
Sauce:
1 tbsp olive oil
1 onion chopped
1 can whole berry cranberry sauce
1 can tomato sauce
1 can tomato paste
1 tsp salt
1/2 tsp pepper
Juice of 1 lemon
Mix the meat with the salt, pepper, chopped garlic, parsley egg and breadcrumbs and roll into small balls.
Heat the oil in a pan and lightly brown the onion. Add the cranberry and tomato sauce and stir until mixed. Add the salt, pepper, parsley, lemon juice. Boil for 2 mins.
Drop in the meatballs making sure not to splatter the sauce (it's hot!) and then cover the pot for 5 minutes. Give a gentle stir to submerge the meatballs and let it sit for 15 more minutes over a medium flame.
Garnish with parsley. Serve with spaghetti
Meat
Umami Pot Roast
Umami pot roast
1 - 3-4 lb French roast
Salt and pepper to taste
1 tbsp oil
1 Chopped onion
2 tbsp tomato paste
1 tbsp shiro miso (white)
3 cloves garlic, minced
Add 1 sprig rosemary
2-3 sprigs thyme
2 tbsp flour
1/2 c dark beer
3 cups beef broth
2-3 dried mushrooms, broken
1 tsp worsterschire
4 chopped carrots
And 1 lb chopped potatoes
Pat the French roast dry with paper towels. Sprinkle with salt and pepper to taste. Turn the instapot on sauté. Add the oil to the pot. Sear the roast on all sides. Remove from pot and set aside.
Add the onion tomato paste and miso. Brown until the tomato paste is fragrant and darkens a little 3-5 minutes. Add the garlic and herbs and sauté another minute until fragrant.
Mix in the flour and brown a little for 2-3 minutes. Add the beer and whisk until uniform. Allow the mixture to bubble and thicken. Then add the beef broth mushrooms, worsterschire, carrots and potatoes. Add the roast back in and cover with the lid turn until you hear a beep.
Reset the function to pressure cook on high for 1 hour.
Release the pressure when the roast is done- carefully. The roast should be fork tender. Wait 10 minutes before slicing and serving with salt and pepper to taste.
Meat Loaf
1/2 c Panko breadcrumbs
1/2 cup almond milk
1 tablespoon olive oil
1 onion, finely chopped
4 cloves garlic, minced
2 pounds ground beef
1 tbsp white miso
2 large eggs
¼ cup parsley, chopped
3 level tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 400 F.
Allow the almond milk to soak the breadcrumbs for 5-10 minutes and then mix all the ingredients together. Place into a loaf pan and turn over onto a cookie sheet covered in parchment paper. Make the sauce.
3/4 cup ketchup
2 tablespoons tomato paste
2 tablespoons light brown sugar, packed
4 tablespoons cider vinegar or white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon each garlic powder and onion powder
1/2 teaspoon cracked black pepper
Mix all ingredients and brush over the top of the meatloaf. Bake at 400F for 50 minutes. Remove from oven and brush with remaining sauce. Return to the oven for 20 more minutes. Allow to sit for 10-15 minutes before slicing and serving.