- 45 mins
- 65 mins
Ingredients
- 1 Egg
- 1/4 Cup fine dry bread crumbs
- 1/4 Cup finely shredded Parmesan cheese
- 2 Tbs milk
- 1 Tbs chopped fresh basil
- 1 Tbs chopped fresh flat-leaf parsley
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb. ground beef
- Finely shredded Parmesan (optional)
- Sauce
- 1 Tbs olive oil
- 3/4 Cup chopped onion
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 2 cloves garlic, minced
- 1 28 oz. can crushed tomatoes
- 1 8 oz. can tomato sauce
- 2 Tbs chopped fresh basil
Preparation
Step 1
For the meatballs, in a medium bowl beat egg with a fork. Stir in bread crumbs, Parmesan, milk, basil, parsley, garlic, salt, and black pepper. Add ground beef; mix well. Shape mixture into 1-inch meatballs.
For the sauce, select Saute on the Instant Pot and adjust to normal. Heat oil in pot; add onion, salt, and crushed red pepper and cook for 2 to 3 minutes or until softened, stirring frequently. Add garlic; cook and stir 1 minute more. Press Cancel. Add crushed tomatoes and tomato sauce; stir well. Add meatballs to sauce. Secure the lid on the pot. Close the pressure-release valve.
Cook
Select Manual and cook on high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.
Serve
Stir in basil into sauce and meatball mixture. If desired, top with additional Parmesan cheese.