Easy Meatballs In Tomato Sauce
By :HipPressureCooking
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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.
Votes: 14
Rating: 3.79
Rate this recipe!
Cuisine American, Italian
Difficulty Easy
Browse Category Kid-Friendly, Meat
Duration 15-30 min
Cooking Technique Pressure Cook, Simmer
Main Ingredient Beef, Tomato Sauce, Tomatoes
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
4 servings
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
Cuisine American, Italian
Difficulty Easy
Browse Category Kid-Friendly, Meat
Duration 15-30 min
Cooking Technique Pressure Cook, Simmer
Main Ingredient Beef, Tomato Sauce, Tomatoes
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 10 minutes
Servings
4 servings
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
Votes: 14
Rating: 3.79
Rate this recipe!
Instructions
  1. Quarter the onion and, using a mini-chopper, finely chop the onion (do not liquefy).
  2. Add half of the chopped onion into a large mixing bowl put the half-full chopper aside.
  3. To the bowl add the bread crumbs, cheese, oregano, pepper and 1 teaspoon of the salt, mix with a fork until well combined.
  4. Next, add the milk and when that is mixed-in well add the ground meat.
  5. Lastly add the egg and mix using your hands in a kneading motion until it is distributed - set aside.
  6. 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.
  7. Add the tomato puree, salt and water and mix well (saute' mode on).
  8. 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.
  9. 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.
  10. Close and lock the lid of the pressure cooker. Set the valve to "seal" and pressure cook for 5 minutes at high pressure.
  11. Cook for 5 minutes at high pressure.
  12. 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.
  13. See serving suggestions above for making spaghetti and meatballs.
Recipe Notes

8 replies
  1. Catherine Gray
    Catherine Gray says:

    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!

  2. Tara_bartlett
    Tara_bartlett says:

    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.

  3. Cinderskye
    Cinderskye says:

    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.

  4. SirMungus
    SirMungus says:

    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.

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