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Add a photoIf you don't own a pressure cooker, this recipe will still work in a slow cooker. You just have to cook it for 6 hours, as opposed to 5 minutes! This recipe comes from America's Test Kitchen's cookbook "Pressure Cooker Perfection". ATK had adjusted the amount of milk and bread crumbs to create a sturdy meatball that won't fall apart in the pressure cooker. The marinara sauce is made from scratch, and only takes a few minutes to put together. It's also really delicious. Please click on the recipe source to see how I made this on my food blog "A Feast for the Eyes".
Ingredientes
- For the meatballs:
- ½ cup panko bread crumbs
- ¼ cup whole milk
- 1 ounce Parmesan cheese, grated (½ cup)
- 3 Tablespoons minced fresh parsley
- 1 large egg (beaten)
- 1 pound meatloaf mix (ground beef and pork combo)
- For the sauce:
- 2 Tablespoons olive oil
- 1 onion, minced
- Salt and pepper
- 2 Tablespoons minced fresh oregano or
- 2 teaspoons dried
- ¼ teaspoon red pepper flakes
- 6 garlic cloves, minced
- 2 (28-ounce) cans crushed tomatoes
- Sugar
- ¼ cup fresh basil (as a garnish)
Direcciones
- For the sauce:
- Heat oil in pressure cooker pot over medium high heat (I use the browning cycle on my electric pressure cooker) until shimmering.
- Add onion and 1/4 teaspoon salt and cook until softened, about 5 minutes.
- Stir in oregano, red pepper flakes and two-thirds of garlic and cook until fragrant, about 30 seconds.
- Stir in crushed tomatoes, scraping up any browned bits. Reduce heat to medium-low and simmer gently, stirring occasionally, until tomatoes no longer taste raw, about 10 minutes. Season with sugar, salt and pepper to taste.
- Meanwhile: Mash panko and milk into paste in medium bowl with a fork.
- Gently mix in meatloaf mix, Parmesan, parsley, egg remaining garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper with hands until thoroughly combined.
- Shape mixture into 12 even-size meatballs. Gently nestle meatballs into sauce.
- Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 5 minutes. adjusting heat as needed to maintain high pressure. NOTE: I just set my electric pressure cooker to medium pressure and everything turned out great.
- Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
- Before serving, stir in basil and season with additional sugar, salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 617g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 203 | 37% |
| Total Fat 22.8g | 29% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1404mg | 59% |
| Potassium 1586mg | 45% |
| Total Carbs 55.52g | 15% |
| Dietary Fiber 14.9g | 50% |
| Sugars 5.04g | 3% |
| Protein 37.97g | 61% |
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