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Definitely a winter comfort food, this is a traditional Greek meal consisting of meatballs cooked in a lemony-egg broth. Using a pressure cooker makes cooking this meal even easier, with dinner on the table in under 45 mins!    

A simple and nutritious dinner idea, give it a go and please tag me and #mckrecipes to make sure I don’t miss it!    

H xx    

Serves: 6  
Preparation time: 10 minutes  
Cooking time: 30 minutes    

1.5kg premium beef mince  
1 large brown onion, grated or very finely chopped
1 cup fresh parsley leaves, finely chopped  
1 egg  
1 teaspoon balsamic vinegar  
¼ tsn ground cardamom
¼ tsn ground nutmeg  
½ cup medium grain white rice, plus a tablespoon extra  
Sea salt flakes and ground black pepper to taste  
1 tablespoon olive oil  
Juice of one lemon (about ¼ cup)  
2 eggs, extra, separated    

1. Combine the mince, onion, parsley, egg, vinegar, spices, rice, salt and pepper in a large bowl and mix well to combine. Roll tablespoons of the mixture into balls and set aside.  

2. Place 6 cups of water in the pressure cooker. Add the oil, extra tablespoon of rice, and a sprinkle of salt and pepper to the water. Bring the water to the boil and then add the meatballs to the water. It is completely fine to have more than one layer of meatballs however it is important they are covered with water so if you need to, at enough water so that they are just submerged in the water. Pop the lid on the pressure cooker and once it has activated, reduce the heat and let the food cook for 20 minutes.  

3. After the 20 minutes, release the steam, pop the lid open and bring the food back to a low simmer.  

4. To prepare the avgolemono sauce you need to add about ½ cup of the salsa from the pot into the lemon juice. Immediately then beat the egg whites for a minute or so on a medium speed using a hand mixer until it’s light and fluffy. Add the egg yolks and beat for another minute. While continuing to beat the mixture add the juice/ salsa mixture to the bowl and continue beating for about another minute to ensure the egg doesn’t curdle.  

5. While the heat is on low, start to gently shake the pot and, while gently shaking, add the avgolemono sauce. Keep gently shaking the pot so that the sauce is immersed into the salsa and coats the meatballs. Slightly turn the heat up and cook until the salsa is all bubbly (this is how you know the egg has cooked). Let it sit for 5 minutes to slightly thicken and then serve with good bread to mop up all that salsa!