Pressure Cooker Cheesy Beef Meatballs in Tomato Basil Sauce

pressure cooker cheesy beef meatballs in tomato basil sauce
  • Yield: 16 meatballs
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 5m
  • Ready In: 15m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 2
Rate this recipe

fork fork fork fork fork

2 People rated this recipe

Related Recipes:
  • Instant pot red beans and rice casserole recipe. Red kidney beans with herbs and rice coked in an electric instant pot. #instantpot #pressurecooker #dinner #healthy #vegetarian #vegan #homemade

    Instant Pot Red Beans and Rice Casserole recipe

  • Slow cooker keto Mongolian beef recipe. Beef flank steak with spices cooked in slow cooker. Healthy and tasty beef recipe. #slowcooker #crockpot #dinner #keto #glutenfree #diet #healthy #homemade

    Slow Cooker Keto Mongolian Beef Recipe

  • Instant pot creamy risotto with mushrooms. Italian risotto with porcini mushrooms cooked in an electric instant pot. #pressurecooker #instantpot #homemade #easy #risotto #italian #delicious #creamy #yummy #dinner #lunch

    Instant Pot Creamy Risotto with Mushrooms

  • The Best Homemade Instant Pot Tomato Sauce #pressurecooker #instantpot #homemade #sauce #delicious #vegetarian #vegan

    The Best Homemade Instant Pot Tomato Sauce

  • the best crock pot baked ziti recipe #pasta #dinner #healthy #delicious #lunch #crockpot #slowcooker

    The Best Crock Pot Baked Ziti Recipe

Pressure cooker cheesy beef meatballs in tomato basil sauce. Cheesy beef meatballs with delicious homemade tomato basil sauce cooked in pressure cooker.This delicious meatball recipe belongs to Italian cuisine.

Ingredients

  • For Tomato basil sauce:
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 cloves garlic,peeled and smashed
  • 2 (28 oz (840 ml) each) cans plum tomatoes,undrained and crushed by hand
  • 1/2 cup (125 ml) reduced-sodium chicken broth
  • 1/4 cup (60 ml) dry red wine
  • 3 sprigs fresh basil
  • 2 pinches dried italian seasoning blend
  • sea salt and freshly ground black pepper
  • For Meatballs:
  • 2 cups cubed dried crustless white bread
  • 1/4 cup (60 ml) milk
  • 1 ½ pounds (720 g) ground beef
  • 2 cloves garlic,peeled and minced
  • 2 large eggs,beaten
  • 1/2 cup grated Pecorino Romano cheese
  • 3 tablespoons finely minced fresh parsley
  • 1/2 cup raisins,soaked in 1/3 cup (80 ml) Marsala

Method

Step 1

To make Tomato Basil Sauce:In pressure cooker,heat olive oil over medium-high heat. Add smashed garlic and cook,stirring,for 30 seconds. Add crushed tomatoes with their juices,chicken broth,dry red wine,basil and Italian seasoning. When tomato sauce starts to simmer,reduce heat to medium-low. Simmer,uncovered,while you make meatballs.

Step 2

In medium mixing bowl,combine cubed bread and water. Soak for 5 minutes.If the bread is too wet,squeeze it out. Add ground beef,garlic,beaten eggs,cheese,parsley and drained raisins. Using a hands,blend beef mixture. Form into 2-inch (5 cm) meatballs.

Step 3

Drop beef meatballs into simmering sauce.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 5 minutes.

Step 5

Remove pot from the heat. Open pressure cooker,using Natural release method. Set aside for 15 minutes.

Step 6

Discard basil sprigs. Season sauce with salt and black pepper.

Step 7

Remove cooked meatballs,using a slotted spoon. Transfer to serving platter. Serve meatballs with tomato basil sauce spooned over. Sprinkle with grated Parmesan cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.