Pressure Cooker Cajun Meatball Stew

Ingredients:

450g minced beef
300g soft breadcrumbs
2 tbsp minced parsley
2 tbsp cold water
1 garlic clove, crushed
1 egg
1/4 tsp cayenne pepper
1/4 tsp black pepper
60ml vegetable oil
4 spring onions (white only) minced
2 tsp salt

For the Gravy:
150g plain flour
1.2l water
4 cubes beef bouillon
1/4 tsp salt
generous pinch of pepper
50g minced parsley
4 spring onion tops, thinly sliced
60m combined meatball drippings and oil

Method:

Combine the beef, breadcrumbs, spring onions, parsley, garlic, egg, salt, cayenne pepper, black pepper and water in a bowl. Mix lightly and shape into 24 balls. Place on a tray and chill in the fridge for 30 minutes. Heat oil in a large frying pan and brown the meatballs quickly on all sides (don't over-cook as they will become tough). Drain on paper towels (save the drippings).

For the gravy place the reserved meatball drippings and oil in your pressure cooker. Blend-in the flour and heat over moderately low heat until the flour begins to brown (this roux should take about 10 minutes). Add the water and bouillon cubes gradually and whisk until thickened. Add the meatballs then secure the lid and bring to pressure over high heat. Reduce the heat to medium, to stabilize the pressure and cook for 15 minutes. Place under cold, running, water to reduce the pressure quickly and adjust the seasonings to taste. Stir-in the parsley and green spring onion tops then secure the lid back on the pressure cooker and set aside for 10 minutes.

Serve in soup bowls with the meatballs and sauce spooned over rice or egg noodles.