Instructions: Combine beef, sausage, bread, egg, minced onion, 1/2 tsp salt, and 1/4 tsp pepper in a bowl. Mix with your hand 1 min. or until combined. Shape mixture into 1.1/2" meatballs. Set aside.

In a pressure cooker, melt butter. Add onion and saute in butter over med.

heat 2 mins. Add meatballs, broth, tomato paste, bay leaf, and remaining salt and pepper. Secure lid. Over high heat, develop steam to med-high pressure. Reduce heat to maintain pressure and cook 5 mins. Release pressure accdg. to manufacturers directions. Remove lid.

Combine sour cream and potato starch in small bowl. Stir into meatball mixture. Cook, stirring over med-high heat 1 min. or until sauce thickens.

Serve in chafing dish as an appetizer or with buttered noodles as a main course.

Note - meatballs with sauce may be frozen up to 3 mos.

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