There aren’t too many nonvegetarians who don’t love a good meatball—whether it’s served with sauce and spaghetti for dinner or as an appetizer on the end of a cocktail pick.
PREP TIME: 45 minutes
FUNCTION: Sauté (Normal); Pressure/Manual (High)
CLOSED POT TIME: 20 minutes
TOTAL TIME: 1 hour 5 minutes
RELEASE: Quick
SERVES: 10 to 12
PREP
For the meatballs, in a medium bowl beat egg with a fork. Stir in bread crumbs, Parmesan, milk, basil, parsley, garlic, salt, and black pepper. Add ground beef; mix well. Shape mixture into 1-inch meatballs.
For the sauce, select sauté on the Instant Pot® and adjust to normal. Heat oil in pot; add onion, salt, and crushed red pepper and cook for 2 to 3 minutes or until softened, stirring frequently. Add garlic; cook and stir 1 minute more. Press cancel. Add crushed tomatoes and tomato sauce; stir well. Add meatballs to sauce. Secure the lid on the pot. Close the pressure-release valve.
COOK
Select manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.
SERVE
Stir basil into sauce and meatball mixture. If desired, top with additional Parmesan cheese.