Pressure Cooker Meatballs in Tomato Sauce
Making meatballs in the pressure cooker is easy, fast and splatter-free. I make them often so I’ve streamlined the whole process to dirty as few dishes as possible. Meatballs in tomato sauce are a classic Southern Italian recipe, but when they’re draped over spaghetti, they’re actually being served in an Italian American way. Play around with the ingredients for different flavors – use seasoned instead of plain breadcrumbs, use another kind of hard cheese (halve the salt if using pecorino) or replace the oregano with hot pepper flakes.
- 1 medium onion (, finely chopped and divided)
- ½ cup (60g) plain dried bread crumbs
- ⅓ cup (30g) grated parmesan cheese
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 teaspoons salt (, divided)
- ½ cup (120ml) whole milk
- 1 pound (500g) mixed ground meat (for example pork, beef and veal or just beef)
- 1 large egg (, lightly beaten)
- 1 tablespoon olive oil
- 1 medium carrot (, finely chopped)
- ½ celery stalk (, finely chopped)
- 2¾ cups (700g) tomato puree
- 2 cups (500 ml) water
- See Link Below
Get Instructions: Pressure Cooker Meatballs in Tomato Sauce
