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Classic Oatmeal-in-a bowl
Easy Meatballs In Tomato Sauce
| By : |
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.
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Passive Time | 10 minutes |
| Servings |
4 servings
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Ingredients
- 1 medium onion finely chopped and divided
- 1/2 cup plain dried bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 teaspoons salt divided
- 1/2 cup whole milk
- 1 pound 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
- 1/2 celery stalk finely chopped
- 2 3/4 cups tomato puree
- 2 cups Water
Ingredients
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Instructions
- Quarter the onion and, using a mini-chopper, finely chop the onion (do not liquefy).
- Add half of the chopped onion into a large mixing bowl put the half-full chopper aside.
- To the bowl add the bread crumbs, cheese, oregano, pepper and
1 teaspoon of the salt, mix with a fork until well combined. - Next, add the milk and when that is mixed-in well add the ground meat.
- Lastly add the egg and mix using your hands in a kneading motion until it is distributed - set aside.
- To the heated pressure cooker (using Saute' mode) add the olive oil and onion. While that is sauteing snap the carrot and celery into small pieces to fit in the chopper, finely chop and add to the pressure cooker.
- Add the tomato puree, salt and water and mix well (saute' mode on).
- Move the bowl with the meat mixture next to the pressure cooker and start making meatballs - if you're not handy at making them the same size you can use a tablespoon to measure the quantity of meat for each meatball.
- As you make each meatball, drop them into the sauce. To get them in an even layer drop them in clockwise, then fill the center and start again with the second layer until you run out of meatball mixture - there is no need for precision here.
- Close and lock the lid of the pressure cooker. Set the valve to "seal" and pressure cook for 5 minutes at high pressure.
- Cook for 5 minutes at high pressure.
- When time is up, open the pressure cooker with the 10-Minute Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).When cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
- See serving suggestions above for making spaghetti and meatballs.
Recipe Notes
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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The sauce is a thin/runny sauce. Not thick in consistancy. It tasted good.
Second recipe with IP. I let my son choose the recipe and he chose this! I enjoyed rolling the meatballs, next time he can help.I doubled the recipe and it turned out well, in my 6Q IP Duo. It did take me 2 hours to make, so from 5 to 7. I liked the suggested spices. It tasted fantastic. Next time I won’t put water in, just Aylmer Italian spiced canned tomato. I had lots to freeze. He ate it and loved it! So I’m very happy!
I ground 1lb of chicken breast and used that for the meatballs and i read that a few people said the sauce was thin, so i only used 1 3/4 cups of water and the sauce was fine. 2 cups of water would have worked out i feel.
The taste is great but the sauce was very runny. Will need to adjust things next time.
Bland.
Watery sauce.
I’ve made it but i change it up a bit. I have never added water. I use some crushed tomatos and tomato sauce along with a can of tomato paste to thicken it. No carrots or celery. Just onions and garlic. Turns out great! The kids ask for more which is a rare occurrence.
Very bland, only used one cup of water, and still too watery. Not saucy at all.
I have made this recipe numerous times and like the taste a lot. I have, however, had a number of times where the burn indicator came on before pressure was reached. I finally solved this by changing up the order a bit. I do the saute before making the meatballs, and then let it sit off and cool down a bit, scraping the bottom with a wooden spoon to make sure there is no burning. I form the meatballs, drop them in, and only then turn the heat back on (pressure this time, not saute). I also put the rack in to keep the meatballs off the bottom. Worked like a charm.
Meatballs turned out great! Used a cookie scoop and they took no time at all! Sauce was a bit thin but we used 2 jars of pasta sauce and full amiunt of water. Will try again!!65(