I have been using the same pressure cooker since the year we were married! It is getting a bit old. I don't think it will ever stop functioning so I can get one of the new models.

Tonite I am making Porcupine Meatballs. We are supposed to eat fish today but yesterday I felt so sick and didn't eat much so today I am just going to cook something easy in the pressure cooker.

My stomach is not up to smelling fish today.

Has anyone used recipes from any of the Lorna Sass books? I have two of her cookbooks: Cooking Under Pressure and The Pressured Cook. She also has a blog now:
http://pressurecookingwithlornasass.wordpress.com/

Here is the recipe. I have used this recipe maybe a hundred times so it is easy. It may look complicated but after u make it once it will be easy.

Porcupine Meatballs by Lorna Sass

5 MINUTES UNDER HIGH PRESSURE, THEN 7 MINUTES FOR NATURAL PRESSURE RELEASE

(I always use ground turkey)
1 1/2 pounds ground beef or a combination of 3/4 pound ground beef and 3/4 pound ground pork

1/2 cup uncooked long-grain white rice

1/2 cup finely chopped onion

1 large clove garlic, minced

1/4 cup finely chopped fresh parsley (I sometimes sub chopped fresh or dry basil)

2 tablespoons coarsely chopped capers (optional)

1/2 teaspoon salt, or to taste

1 cup water

3 cups tomato sauce

1 tablespoon cornstarch

Garnish: grated Parmesan cheese (optional)

In a large bowl, combine all ingredients except the water, tomato sauce, and Parmesan cheese. Roll into about 17–18 meatballs, each about 2 inches in diameter.

Pour the water into the cooker. Set the meatballs side by side in the sauce; don’t stack them on top of each other. (You may have to cook the meatballs in two batches.) Pour the tomato sauce on top. Do not stir.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 5 minutes. Let the pressure drop naturally, about 7 minutes. Remove the lid, tilting it away from you to allow any excess steam to escape.

Check for doneness by splitting open a meatball and making sure that the rice on the inside is thoroughly cooked. If not, lock the lid back in place and let the meatballs steam in the residual heat for a minute or two.

Lift the meatballs from the pot with a slotted spoon and set on a warm platter. If the sauce is too thin for your taste, boil vigorously over high heat until reduced to desired consistency. Alternatively, blend the cornstarch into 1 tablespoon of water and stir it in. Cook over medium-high heat, stirring frequently until the sauce thickens.

Pour over the meatballs and serve, topped with Parmesan cheese if desired.

By Northcountrymom on Friday, March 5, 2010 - 01:49 pm:

This year I want to do more canning. Glad your a resource for the pressure cooker. My mom used to can everything and use a pressure cooker - do you use it only to cook or do you can. Which ones do you like best of the new ones available.

By Feona on Saturday, March 6, 2010 - 07:17 am:

Thanks. It is alittle complicated for me. but it sounds good. I usually only do 5 or less ingrediant recipes.

By Mommy3girls on Saturday, March 6, 2010 - 01:08 pm:

Unfortunately - I have NEVER canned before nor do I own a Pressure cooker! I Have no clue how to do either. But maybe this is the year I will learn! With your knowledge & tips I will have the support to try it!
Thanks

By Katherine on Saturday, March 6, 2010 - 02:59 pm:

U can do it! After u use the pressure cooker a few times, u will see how much time it saves. U can cook something in as little as 10 mins.

U can modify this recipe, leave out parsley, onions and garlic. Sometimes children hate onions and parsley...tend to like their food plain. I used to hate, hate, hate onions when I was little!! Just be sure to keep the ground meat, rice, tomato sauce and water in same amt.

Definitely u can leave out the capers.
Actually this can be cooked in a regular pan, just takes longer.


Books by Lorna Sass are a great source for recipes. Titles: Cooking Under Pressure, Pressured Cook. She has a blog also. Most libraries have her books.

By Katherine on Monday, March 8, 2010 - 05:51 pm:

This was todays pressure cooker recipe from Lorna Sass

EGGPLANT CAPONATA
http://pressurecookingwithlornasass.wordpress.com/2009/11/19/eggplant-caponata/

I am going to give it a try tomorrow but will leave out the red peppers. Leaving out the capers too. I saw red peppers in the market yesterday at $3 for ONE! This can be cooked in a regular pan, just increase the water a bit.