Meatballs and Marinara
MAKES: 4 CUPS*
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TOTAL TIME: ABOUT 45 MINUTES
TIME UNDER PRESSURE: 5 MINUTES
*ENOUGH FOR 1 POUND OF PASTA
WHY THIS RECIPE WORKS The key to cooking meatballs in a pressure cooker is making them sturdy so that they don’t bust or turn mushy. Starting with meatloaf mix, we tested using various proportions of milk (for moisture) and bread crumbs (for binding power) until we got the texture just right. We found these meatballs needed half the milk and bread crumbs you find in a traditional recipe, and using flaky panko bread crumbs worked best. As for the marinara, we kept the ingredients simple, with onion, crushed tomatoes, oregano, garlic, and red pepper flakes. Cooking the meatballs in the sauce brought all the flavors together. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
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 |
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¼ |
cup chopped fresh basil |
1. BUILD FLAVOR: Heat oil in pressure-cooker pot over medium-high heat until shimmering. Add onion and ¼ teaspoon salt and cook until softened, about 5 minutes. Stir in oregano, red pepper flakes, and two-thirds of garlic and cook until fragrant, about 30 seconds. Stir in crushed tomatoes, scraping up any browned bits. Reduce heat to medium-low and simmer gently, stirring occasionally, until tomatoes no longer taste raw, about 10 minutes. Season with sugar, salt, and pepper to taste.
2. Meanwhile, mash panko and milk into paste in medium bowl with fork. Gently mix in meatloaf mix, Parmesan, parsley, egg, remaining garlic, ¾ teaspoon salt, and ½ teaspoon pepper with hands until thoroughly combined. Shape mixture into 12 even-size meatballs. Gently nestle meatballs into sauce.
3. HIGH PRESSURE FOR 5 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. 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.
4. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
5. BEFORE SERVING: Stir in basil and season with additional sugar, salt, and pepper to taste. Serve.