Parmesan Meatballs and Marinara

From the book Delicious Under Pressure by Meredith Laurence. You have options with this recipe. You can choose to brown the meatballs ahead of time, or you can just pop them into the pressure cooker and cook them right in the sauce. Either way, the meatballs end up extremely tender and moist.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1.Pre-heat the pressure cooker using the BROWN setting, or pre-heat a skillet over medium-high heat. Add the oil and cook the onion and garlic until tender, but not browned.

Step 2

2.Transfer the onion and garlic to a bowl and combine with the meats, breadcrumbs, Parmesan cheese, parsley, crushed red pepper flakes, salt and eggs. Mix together with your hands until everything is evenly combined. Shape the mixture into 36 evenly sized meatballs, no bigger than a golf ball. (A small ice cream scoop works well for this.) Chill the meatballs in the freezer for 15 minutes.

Step 3

3.Combine the olive oil, garlic and oregano in the pressure cooker. Then, pre-heat the pressure cooker using the BROWN setting. When the garlic is fragrant and just before it turns brown, add the red wine, tomatoes, tomato paste, sugar and salt. Mix well. Transfer the meatballs to the cooker, nestling them down into the sauce. Lock the lid in place.

Step 4

4.Pressure cook on HIGH for 5 minutes.

Step 5

5.Let the pressure drop NATURALLY and carefully remove the lid. Serve over pasta or in a hoagie roll topped with cheese for a meatball sub.