Braised Italian Meatballs
For these tasty meatballs poached in a light tomato sauce, we use Italian sausage and seasoned breadcrumbs so we don’t have to empty a spice pantry to get the right flavors. You could even serve the meatballs on split Italian hero rolls with shredded mozzarella cheese and some of the sauce from the pot. For more classic flair, skip the dried herbs and add 1 tablespoon each of minced fresh basil and oregano, as well as 2 teaspoons stemmed fresh thyme leaves.
Servings Prep Time
6servings 10minutes
Cook Time
12minutes
Servings Prep Time
6servings 10minutes
Cook Time
12minutes
Ingredients
  • 28ounce diced tomatoesone can
  • 2cups beef or chicken broth
  • 1medium green or red bell pepperstemmed, cored, and chopped 
(1 cup)
  • 1small yellow onionchopped (1/2 cup)
  • 1 medium carrotthinly sliced (1/2 cup)
  • 2tsp dried basil or oregano
  • 1tsp dried thyme
  • 1/2tsp table salt

  • 1/4tsp grated nutmeg
  • 1lb lean ground beef
  • 1lb bulk sweet or mild Italian sausage(no casings)
  • 1large egg
  • 1/2cup Italian-seasoned dried breadcrumbs
  • 1/4cup regular or low-fat milk
Instructions
  1. Stir the tomatoes, broth, bell pepper, onion, carrot, basil or oregano, thyme, salt, and nutmeg in the cooker.
  2. Mix the ground beef, sausage meat, egg, breadcrumbs, and milk in a large bowl until uniform. With clean, dry hands, form the mixture into 12 balls, using a scant 1/4 cup of the mixture for each. Gently immerse these meatballs into the tomato mixture in the cooker. Lock the lid onto the pot.
  3. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  4. Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
  5. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the pot. Serve the meatballs in bowls with lots of the sauce.
Recipe Notes

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.