Meatballs Marinara Pressure Cooker Recipe

Meatballs Marinara Pressure Cooker Recipe

Ingredients

Pressure Level: HIGH

Release: QUICK

Time: 5 minutes

• *Enough For 1 Pound Of Pasta
• 2 tablespoons olive oil
• 1 onion, minced
• salt and pepper
• 2 tablespoons minced fresh oregano or 2 teaspoons dried
• ¼ teaspoon red pepper flakes
• 6 garlic cloves, minced
• 2 (28-ounce) cans crushed tomatoes
• sugar.
• ½ cup panko bread crumbs
• ¼ cup whole milk
• 1 pound meatloaf mix
• 1 ounce Parmesan cheese, grated (½ cup)
• 3 tablespoons minced fresh parsley
• 1 large egg, lightly beaten
• ¼ cup chopped fresh basil

Method

1. Heat oil in pressure-cooker pot over medium-high heat until shimmering
2. Add onion and ¼ teaspoon salt and cook until softened, about 5 minutes
3. Stir in oregano, red pepper flakes, and two-thirds of garlic and cook until fragrant, about 30 seconds
4. Stir in crushed tomatoes, scraping up any browned bits
5. Reduce heat to medium-low and simmer gently, stirring occasionally, until tomatoes no longer taste raw, about 10 minutes
6. Season with sugar, salt, and pepper to taste
7. Meanwhile, mash panko and milk into paste in medium bowl with forGently mix in meatloaf mix, Parmesan, parsley, egg, remaining garlic, ¾ teaspoon salt, and ½ teaspoon pepper with hands until thoroughly combineShape mixture into 12 even-size meatballGently nestle meatballs into sauce

HIGH PRESSURE FOR 5 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 5 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Stir in basil and season with additional sugar, salt, and pepper to taste
5. Serve

Full List of Pasta Recipes
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