Meatballs in San Marzano Tomato Basil Sauce Neapolitan Style Pressure Cooker Recipe

Recipe Category: Meat


Meatballs In San Marzano Tomato Basil Sauce Neapolitan Style Pressure Cooker Recipe


Makes 16 meatballs; serves about 4 – Cooker: 5- to 8-quart – Time: 5 minutes at HIGH pressure


  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, smashed
  • 2 (28-ounce) cans San Marzano plum tomatoes in juice, crushed by hand
  • ½ cup low-sodium chicken broth
  • ¼ cup dry red wine or vermouth
  • 3 sprigs fresh basil
  • 2 pinches dried Italian seasoning blend
  • sea salt and freshly ground black pepper


  • 2 cups cubed dried crustless bread (4 slices, can be gluten-free)
  • about ¼ cup water or milk.
  • 1½ pounds ground beef, or half ground beef and half ground pork
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • ½ cup grated Pecorino Romano cheese
  • 3 tablespoons finely minced fresh flatleaf parsley
  • 2/3 cup raisins or currants soaked in 1/3 cup Marsala


  1. Make the sauce
  2. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat
  3. Add the garlic and cook for 30 seconds
  4. Add the crushed tomatoes with their juice, broth, wine, basil, and Italian seasoning
  5. When the tomato sauce rapidly simmers, reduce the heat to medium-low and simmer, uncovered, while you make the meatballs
  6. In a medium bowl, combine the bread cubes and water
  7. Let stand for 5 minutes
  8. If you need to moisten the bread more, add a bit more water
  9. If the bread is too wet, squeeze it out
  10. Add the ground meat, garlic, eggs, cheese, parsley, and drained raisins
  11. Blend the mix well with your hands or a fork
  12. Form into 2-inch balls
  13. You will get about 16
  14. You can use a mini ice cream scoop for this or pat the meat into a 4-inch square and cut into 16 portions (4 across and 4 down), as you want the meatballs evenly sized so they cook in the same amount of time
  15. As you make these, drop them into the simmering sauce
  16. If you want to make the meatballs ahead, chill them in the refrigerator while you make the sauce
  17. Chilling makes the meatballs hold together better
  18. Close and lock the lid
  19. Set the burner heat to high
  20. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  21. Set a timer to cook for 5 minutes
  22. Remove the pot from the heat
  23. Open the cooker with the Natural Release method; let stand for 15 minutes
  24. Be careful of the steam as you remove the lid
  25. Discard the basil sprigs
  26. Taste the sauce for salt and pepper
  27. Remove the meatballs with an oversized spoon to dinner plates and use a small ladle for the sauce
  28. Serve the meatballs with some sauce spooned over

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