My strategy to get picky kids to eat healthy: Let everyone assemble their dinner at the table. We love these easy meatball wraps topped with crunchy veggies and peanuts, sweet raisins and a creamy dollop of yogurt. —Jennifer Beckman, Falls Church, Virginia
Ingredients
- 1 large egg, lightly beaten
- 1 small onion, finely chopped
- 1/2 cup Rice Krispies
- 1/4 cup golden raisins
- 1/4 cup minced fresh cilantro
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1 pound lean ground chicken
- 2 tablespoons olive oil
- sauce:
- 1 cup plain yogurt
- 1/4 cup minced fresh cilantro
- wraps:
- 24 small Bibb or Boston lettuce leaves
- 1 medium carrot, shredded
- 1/2 cup golden raisins
- 1/2 cup chopped salted peanuts
Directions
- In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). With wet hands, shape mixture into 24 balls (about 1-1/4-in.). Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meatballs in batches; remove and keep warm. Add 1 cup water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
- Place trivet insert in pressure cooker. Place meatballs on trivet, overlapping if needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure.
- In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients. If desired, serve with additional minced fresh cilantro.
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