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Pro/Fats and Veggies - Level One
Serves 4

These meatballs are great as an appetizer or served over Zucchini Noodles!

1 ½ pounds ground beef (or a mixture of beef, pork and veal)
½ pound mushrooms (crimini or button), minced
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons heavy cream
Salt and pepper - ½ teaspoon Somersize Tuscan Sea Salt Rub
2 tablespoons freshly chopped flat-leaf parsley
½ cup grated Parmesan cheese
2 large eggs, beaten
2 cups beef broth
1 jar Somersize Garden Simmer Sauce

1. Place oil into the 8 quart pot of the Fast and Easy Cooker on medium high heat. Add onions and cook until translucent. Add garlic and mushrooms, and sauté for about 5 minutes. Remove from heat. Transfer to a large bowl and allow to cool. Do not wash the cooking pot, you will need it again and want the flavor bits on the bottom.
   
   
2. Add ground meat to the cooled onion/mushroom mixture along with parsley, seasoning, cheese, eggs and cream. Mix together by hand, making sure to blend all ingredients well. Form into 1-2 inch size meatballs.
   
   
3. Place the pot back onto high heat and add beef stock. Bring to a boil, gently dropping the meatballs into the stock in small batches.
   
   
4. Secure the pressure lid onto the pot and lock into place. Turn up heat to high until pressure builds. Once the pressure valve is elevated, lower the heat to medium and set timer for 15 minutes.
   
   
5. Turn off heat and slide the Fast and Easy Cooker to a cool burner. Carefully release pressure and unlock lid. Remove lid and replace with the lock and strain lid (if your cooker came with this attachment). Pour off all but ½ cup of the remaining beef stock. Place cooker back onto medium heat and add a jar of Somersize Garden Simmer Sauce to meatballs and heat through.