- 12
- 15 mins
- 25 mins
Ingredients
- For pouring overtop:
- Meatballs
- 2 pounds lean ground beef
- 3/4 pound ground Italian sausage (hot, sweet or mild, depending on what you like)
- 4 large eggs
- 1 cup parmesan cheese
- ½ cup Italian breadcrumbs
- 1/2 teaspoon dried basil
- 1 1/2 tablespoons dried parsley
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- Spaghetti Sauce
- 30 ounces tomato sauce (2 15 ounce cans)
- 14.5 ounces diced tomatoes, undrained (1 can)
- 6 ounces tomato paste (1 can)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch of crushed red pepper flakes
- 1/2 cup water
Preparation
Step 1
Meatballs
Mix together all ingredients for the meatballs in a mixer. Use a large scoop and then use hands to roll into packed meatballs. Make 24 large meatballs.
Spaghetti Sauce
In a medium bowl, combine the ingredients for the spaghetti sauce. Pour 1/3 of the sauce into the bottom of the Instant Pot.
Place meatballs on the bottom of the inner pot.
Pour the remaining sauce over the meatballs.
Gently stir together to coat the meatballs, being careful not to press together the uncooked meatballs.
Pour the 1/2 cup water overtop the sauce.
Close the lid on the pressure cooker and make sure the pressure valve is turned to Sealing.
Set a manual cook time for 10 minutes on high pressure.
Do a quick release when pressure cooking time has finished.
Serve over your choice of pasta noodles, or on an open-faced sandwich bun with melted cheese.
Serves 12 (2 meatballs each).