Meatballs and kebabs
These pressure-cooker mini meatballs are a convenient Turkish recipe made by cooking small ground-meat balls with a little water in a pressure cooker. Adding breadcrumbs to the mixture helps the meatballs hold together under pressure. Serve them hot for breakfast, cold in a lunchbox, or as a late-night snack.
Thoroughly knead the garlic and onion with the ground meat, breadcrumbs, egg, parsley, cumin, and salt.
Take pieces of the mixture weighing about 20 grams and roll them into small meatballs.
Arrange the meatballs in the pressure cooker and add the water. Close the lid and cook for 10 minutes after the valve starts working.
Remove from the heat and let the pressure release naturally for 10 minutes, until the valve stops making noise.
Opening the pressure cooker before the pressure has fully released may cause steam to spray toward you; wait until the valve stops making noise. Allergens: contains gluten (breadcrumbs) and egg.
Düdüklü tencerede köfteleri tarifteki 10 dakika yerine biraz daha kısa tutsam köfteler dağılır mı, yoksa mini boyutları sayesinde süre kolayca 7 dakikaya kadar kısalabilir mi?
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