Ingredients
1 large egg, lightly beaten1 small onion, finely chopped1/2 cup Rice Krispies1/4 cup golden raisins1/4 cup minced fresh cilantro2 teaspoons curry powder1/2 teaspoon salt1 pound lean ground chicken2 tablespoons olive oilSAUCE:1 cup plain yogurt1/4 cup minced fresh cilantroWRAPS:24 small Bibb or Boston lettuce leaves1 medium carrot, shredded1/2 cup golden raisins1/2 cup chopped salted peanuts
Preparation
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.
