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By :Mediterranean Instant Pot Cookbook by America's Test Kitchen |
Course | Dinner |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Meat |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Chicken Broth, Couscous, Onion, Panko Breadcrumbs, Red Onion, Roasted Red Peppers, Tahini |
Prep Time | 1 hour |
Cook Time | 50 minutes |
Servings |
4 servings
|
Ingredients
Lamb Meatballs and Couscous Ingredients
Tahini Sauce Ingredients
Quick Pickled Onions Ingredients
|
*Pressure Cook and Manual buttons are interchangeable
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I personally do not like this recipe. My husband like it with Gravy.
Loved this recipe! The pickled onions were especially good with it. Next time I may add more spice and mint.
I used pearl (Israeli) couscous. If you use that, I suggest doing at least 1.5 cups of it and you will need a lot more liquid-probably another cup and a half.
1 minute was not sufficient to cook lamb meatballs, they were raw in the core. Looks like 3 minutes does the trick. Also think rolling the meatballs in sauteed mode with a little olive oil after they are cooked would leave a nice brown fried crust on them.
No way this recipe can be good. Guess what it’s great! Perfect flavor, perfect texture. Not to hard or soft. I’m picky with meatballs so I’m thrilled! Followed the recipe exactly. I’ll never try another recipe. Thanks! and please visit us: https://www.beckandbulow.com