Loading ...
Loading ...
Loading ...
22 23
FOR THE RED SAUCE:
2 tbsp Olive Oil
1 Small White Onion, Diced
1 Clove Minced Garlic
1/4 Cup Dry White Wine
1 x 28 oz Cans Crushed
Tomatoes
1 x 14 oz Cans Tomato Sauce
2 tbsp Tomato Paste
1 tbsp Minced Fresh Oregano
1 tsp Salt
FOR THE MEATBALLS:
½ Pound Ground Pork
½ Pound Ground Beef
½ Cup Milk
2 Eggs,Lightly Beaten
1 Cup Plain Breadcrumbs
3 tbsp Minced Fresh Basil
2 Cloves Minced Garlic
1 tsp Salt
½ tsp Crushed Pepper
INGREDIENTS
Meatballs
& Red Sauce
The red sauce: Using “Saute” setting, heat the olive oil in the
pot until it’s shimmering. Add the onion and cook, stirring
occasionally, until browned. Add the garlic and toss until
fragrant, about 1 minute. Add the white wine and cook
until the alcohol has dissipated, about 7 minutes. Add the
crushed tomatoes, tomato sauce and tomato paste and stir
till combined, then add the oregano and salt. Let the sauce
simmer while you make the meatballs. If it starts to boil or
splatter, press “cancel” to turn off the saute heat and let
the sauce rest until the meatballs are added.
The meatballs: Combine all meatball ingredients together
in a large bowl. With wet hands, mix everything together
thoroughly. Form into small balls about 1.5” wide and add
to the sauce. Close the lid and cook for 5-7 minutes on
“Saute”. When the time is up, allow the pressure release
naturally. Keep your hands away from hot steam releasing.
Serve the sauce and meatballs as they are, over pasta or in
a sandwich.
DIRECTIONS
Mains and sides
Loading ...
Loading ...
Loading ...