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Pressure Cooked Meatballs | Debra Murray

Pressure Cooked Meatballs

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DELICIOUS

Description

Ingredients

Meatballs:
1 1/2 cups fresh breadcrumbs
4 cups beef stock, divided
1 pound ground chuck
1/2-pound ground pork
3 garlic cloves, minced
1 small onion, minced
3/4 cup Romano cheese, grated
1 teaspoon salt
1/2 freshly ground pepper
2 large eggs, beaten
Sauce:
4 tablespoons extra-virgin olive oil
4 tablespoon tomato paste
2 cans (28 ounces) Italian tomatoes
3 garlic cloves, minced
1 small onion, minced
1 teaspoon dry oregano
1 teaspoon dried basil
1 tablespoon of butter
* Click to ingredient to choose one

Directions

1
In a bowl, soak bread crumbs in 2 cups of beef stock.
2
Pour remaining stock into pressure cooker.
3
Add remaining ingredients to bread crumbs; mix and form into 2-inch meatballs.
4
Place meatballs into pressure cooker gently stacking; secure lid.
5
When pressure is achieved, set timer for 15 minutes.
6
When cooking is complete and pressure is fully released, use caution opening lid.
7
Transfer meatballs to a platter, and pour stock into a separate bowl; skim off fat.
8
Dissolve tomato paste in the strained stock and pour it into the pressure cooker; secure lid.
9
Add remaining sauce ingredients and meatballs to pressure cooker; secure lid.
10
When pressure is achieved, set timer for 15 minutes.
11
When cooking is complete and pressure is fully released, use caution opening lid.
12
Serve over spaghetti.

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