Ingredients
The following ingredients have 4 Servings
- 1 slice white sandwich bread (crusts removed)
- 3 tablespoons plain yogurt (or half-and-half)
- 8 ounces ground beef chuck
- 4 ounces ground pork
- 1 egg yolk
- 1 small shallot (finely chopped (about 2 tablespoons))
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 1 teaspoon garlic (granulated )
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups marinara sauce (homemade or jarred)
- 1/2 cup beef broth (homemade or low-sodium store-bought)
- 1 cup mozzarella cheese (shredded, part-skim )
- 1 cup fresh basil leaves
- 12 slider buns (toasted)
Instruction
- Tear the bread into small pieces and combine in a large bowl with the yogurt. Mash the mixture with a fork until smooth. Add the beef, pork, egg yolk, shallot, oregano, fennel, granulated garlic, salt, and pepper and blend thoroughly with your hands or a wooden spoon. Form the mixture into 12 meatballs, about 2 tablespoons each, rolling them between your palms to compact them slightly.
- Pour the marinara sauce and beef broth into the pot, add the meatballs, and lock on the lid. Select the Pressure Cook function and adjust to Highpressure for 5 minutes. When the cooking time is done, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure.
- Sprinkle the cheese over the top of the meatballs and cover with a metal or glass lid for 5 minutes to allow the cheese to melt.
- Stack the basil leaves, roll them up tightly like a sleeping bag, and slice them thinly crosswise to create thin ribbons.
- Serve the meatballs and sauce on the buns, sprinkling with the basil before adding the top half. Pour the sauce into ramekins and serve it on the side for dipping.
