Ingredients
Scale
MEATBALLS:
- 1 1/2 Lbs. Ground beef
- 1/2 Cup Onion, finely chopped
- 2 Cloves Garlic, minced
- 1/2 Cup Panko breadcrumbs
- 1/2 Cup Grated Parmesan
- 1/4 Cup Freshly chopped parsley
- 2 Eggs, beaten
- 2 Tablespoons Beef Broth, warmed
- 1/4 teaspoon Sea Salt
- Black pepper to taste
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SAUCE:
- 2 Tbsp. Olive oil
- 1/2 Medium Onion, finely chopped
- 2 Cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- Kosher salt & Black pepper
- 2 Tbsp. Tomato paste
- 2 (28-oz.) Cans Crushed Tomatoes
Instructions
- In a large bowl, mix ground beef, onion, garlic, bread crumbs, Parmesan, parsley, and eggs gently with hands until completely incorporated. Season with salt and pepper and form into 24 balls.
- Set Instant Pot to Sauté setting and heat the oil. When the oil is shimmering, add the onion and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in tomato paste, garlic, and oregano, and basil and cook until fragrant, about 1 minute.
- Add crushed tomatoes and season with salt and pepper, then add the meatballs.
- Lock the lid and set to Pressure Cook on the high pressure setting for 8 minutes.
- Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
- Serve with your favorite pasta
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Instant Pot
Nutrition
- Serving Size: 2 meatballs
- Calories: 248
- Sugar: 8.1 gr
- Sodium: 518 mg
- Fat: 9.7 gr
- Carbohydrates: 12.6 gr
- Fiber: 4.6 gr
- Protein: 25.7 gr
- Cholesterol: 88 mg
