lunch

Pressure-cooker mini meatballs with farfalle

Name: Pressure-cooker mini meatballs with farfalle
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 250 g ground beef; ¼ tsp dried thyme; ½ tsp dried marjoram; ¼ tsp dried basil; 1 tbs olive oil; 1 onion, chopped; 2 cloves garlic, chopped; ½ fennel bulb, trimmed and chopped; 1 medium red bell pepper, stemmed, cored, and chopped; 400 g chopped tomatoes, from a can; ½ cup beef broth from 1 cube; ⅓ cup white wine; ½ tbs dried oregano; ¼ tsp dried rosemary; ¼ tsp nutmeg, grated; ½ tsp sea salt; ¼ tsp ground black pepper; 150 g dry farfalle pasta; Parmesan cheese, grated, for sprinkling

“Pressure-cooker mini meatballs with farfalle takes around 45 minutes from beginning to end. This recipe serves 2 and costs $3.93 per serving. One serving contains 943 calories, 48g of protein, and 42g of fat. 1 person were glad they tried this recipe. Not a lot of people really liked this main course. If you have canned tomatoes, ground pepper, marjoram, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 78%. Similar recipes are Pressure Cooker Porcupine Meatballs, Pressure Cooker Swedish Meatballs, and Pressure Cooker Porcupine Meatballs.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Ground beef250 g
Thyme¼ tsp
Marjoram½ tsp
Basil¼ tsp
Olive oil1 tbsp
Onionchopped1
Garlicchopped2 cloves
Fennel bulbtrimmed and chopped½
Bell peppermedium, stemmed, cored, and chopped1 medium
Canned tomatoesfrom a can400 g
Beef broth from 1 cube½ cup
White wine⅓ cup
Oregano½ tbsp
Rosemary¼ tsp
Nutmeggrated¼ tsp
Sea salt½ tsp
Ground pepper¼ tsp
Farfalle pasta150 g
Parmesan cheesegrated, for sprinkling2 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Mix the beef and dried herbs in a medium bowl until the herbs are evenly distributed throughout. Form the mixture into twenty 1-inch meatballs. Set aside.In a pressure cooker, saute onion, garlic, fennel and red bell pepper in olive oil, stirring often, for about 5 minutes.
2
Add chopped tomatoes, broth, wine, and spices. Cook for 1 minute.Stir in the pasta and meatballs. Submerge pasta and meatballs in the sauce.Lock the lid on the pressure cooker and bring to high pressure. Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5-8 minutes. Turn off the heat, release pressure through natural release method. Once the steam is gone, unlock and open the lid.Stir gently before serving and sprinkle each portion with grated Parmesan.