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By :The Instant Pot Bible by Bruce Weinstein |
Course | Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Kid-Friendly, Meat |
Duration | 15-30 min |
Cooking Technique | Max Pressure Cook, Pressure Cook |
Main Ingredient | Bread Crumbs, Diced Tomatoes, Italian Sausage |
Prep Time | 10 minutes |
Cook Time | 12 minutes |
Servings |
6 servings
|
Ingredients
|
Beyond
• You must halve the recipe for a 3-quart cooker.
• The sauce is thin. If desired, transfer the meatballs to a serving platter, then stir 1/4 cup tomato paste into the sauce and use the SAUTÉ function at MEDIUM, NORMAL, or CUSTOM 300°F to reduce and thicken the sauce, stirring often, 2 to 3 minutes.
• For more flavor, brown the meatballs before cooking them in the pot on a lipped baking sheet in a 350°F oven for 10 minutes, turning occasionally. (They are fragile—turn gently.)
• Grate lots of Parmigiano-Reggiano over the servings, and/or drizzle with balsamic vinegar.
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Family loved this recipe.
I kind of doubled the recipe except the meatballs.
I wasn’t to sure about this because the comments seem to be no so positive. I made sauce on the side. These were the best meatballs i have ever made. The vegetables were just right. I served it over penne pasta.
Not very tasty and ended up with watery tomatoes instead of a yummy sauce.
I sauteed the meatballs in the IP first. I ended up using a full 6 oz can of tomato paste at the end because the sauce was so runny. We liked it!
We have made this many times now and enjoy it. The liquid that the meatballs are cooked in is more of a broth or thin soup than a sauce, so don’t expect it to be the sort of sauce that might come to mind when you hear Italian meatballs. I like to drain the cooking liquid out completely and just eat the meatballs/ vegetables on a bun like a sandwich. My husband eats it more like a soup & dips his bread in to soak up the broth. In any case, the flavor profile is very good and the meatballs themselves are tender and juicy.
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