I guess this post is the blog version of the TV “clip show”. You know, the cop-out shows in which something happens, such as our protagonist getting hit on the head with a bowling ball causing amnesia (I hate it when that happens), which necessitates the relating of various past episodes (and being able to use already shot footage), therefore jogging the memory of our hero until at the end his memory is completely restored and ready for more zany hijinks the following week.
Hmmm, I think I got a little off track here. What I really am trying to do, after noticing that the past couple days, people have been visiting my site after searching for Oktoberfest recipes. Since I have a few recipes that are perfect for the occasion, I thought it would be helpful to put links for them all in one spot.
I rarely make meatballs the same way twice, but whenever I am craving meatballs and want them pronto (which for some reason is fairly often), I turn to this quickie recipe. Using dried herbs and spices, along with jarred pasta sauce, in a matter of minutes you can have tasty meatballs that are equally at home on sandwiches or pasta.
Now, I don’t normally condone the use of pre-made pasta sauce, but again, the idea behind this recipe is to achieve the trifecta of “quick, easy and cheap”. Of course, if you have homemade sauce sitting around, feel free to use it, but I just buy something that looks good at the local Trader Joe’s. If you prefer to make your own sauce, you can try this recipe that I saw on Skinnytaste.
I made this on a Friday, which is usually “junk food day”, so I made sandwiches this time. Along with some potato salad from the deli department, it was a super-quick dinner.
Add all ingredients to a mixing bowl and mix together gently, until all ingredients are combined. I normally don’t include precise measurements for salt and pepper since there are too many variables, I make an exception here, since with meatballs you can’t very well “taste and adjust”.
Form into balls. Using my handy-dandy scale, I made 2 oz. meatballs and ended up with nine, enough for three generous sandwiches or 3 large servings of pasta.
You can make a couple hours ahead of time and store in the refrigerator until you are ready to cook.
Pour the sauce into the pan then add the meatballs.
You can brown the meatballs if you like, but again, I was shooting for lightning speed. By not browning, they turned out with a light, fluffy texture, perfect for the sandwiches.
Place top on the pressure cooker, bring it up to full pressure, and as usual lower heat to maintain high pressure. Set the timer for ten minutes.
When the ten minutes are up, let pressure come down on its own for ten minutes, then use quick release.
Serve on sandwiches or on spaghetti. I made sandwiches with shredded mozzarella and giardanara.