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15
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MEATBALLS IN TOMATO SAUCE
PREP: 20 MINUTES | COOK TIME: 17-20 MINUTES | MAKES: 2 SERVINGS
PRESSURE BUILD: 6 MINUTES | PRESSURE COOK: 6 MINUTES | PRESSURE RELEASE: QUICK
DIRECTIONS
1 In a large bowl, combine beef, onion, garlic,
breadcrumbs, egg, herbs, salt and pepper.
Form mixture into about 10 small meatballs.
2 Select SEAR/SAUTÉ and set to 4 (medium-high).
Select START/STOP to begin. Add oil and allow
to preheat for 3 minutes.
3 After 3 minutes, add meatballs to the pot.
Cook meatballs for 8 to 10 minutes, turning
occasionally until all sides are browned. Transfer
browned meatballs onto plate; set aside.
4 Add 1 tablespoon olive oil, onion, garlic, chilli
flakes to pot. Sauté for 3-4 minutes until soft.
5 Stir in sugar, tomato puree, canned tomatoes,
stock, basil, pasta, season to taste. Make sure
the pasta is covered with sauce and then place
the meatballs on top.
6 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
6 minutes. Select START/STOP to begin.
7 When pressure cooking is complete, quick
release the pressure by moving the pressure
release valve to the VENT position. When
cooking is complete, garnish with basil leaves
and serve immediately.
INGREDIENTS
For the meatballs
300g beef mince
1 small onion, peeled, finely chopped
1 clove garlic, peeled, chopped
25g fresh breadcrumbs
1 egg, lightly beaten
1 teaspoon dried mixed herbs
Salt and freshly ground black pepper
1 tablespoon olive oil
For the tomato sauce
1 tablespoon olive oil
1 onion, peeled and sliced
1 garlic clove, crushed
½ teaspoon dried chilli flakes
1 teaspoon caster sugar
1 tablespoon tomato puree
1 x 400g can chopped tomatoes
300ml stock
2 tablespoons fresh basil, chopped
150g dried penne pasta
Salt and freshly ground black pepper
Basil leaves for garnish
MAIN MEALS
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