Ingredients

The following ingredients have 4 Servings
  • 1 pound Ground Beef
  • 1/2 pound Ground Pork
  • 4 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Potato Starch (or more)
  • 5 ounces Ricotta Cheese
  • 1 cup Rolled Oats ((not Instant))
  • 3 Tablespoons Heavy Cream
  • 2 cloves Fresh Garlic
  • 1 large Egg
  • 7 grams Sun Dried Tomatoes ((dry, not in oil))
  • 15 grams Fresh Flat Leaf Parsley ((fresh))
  • 19 grams Hard Parmesan Cheese (grated)
  • 1/2 teaspoon Paprika
  • 1.25 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Fennel Seeds (crushed)
  • 1 teaspoon Crushed Red Pepper Flakes ((or Sambal Oelek Chili Paste))
  • 1/2 teaspoon Ground Allspice
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 small Yellow/Brown Onion (finely diced)
  • 2 cloves Fresh Garlic (minced)
  • 1/2 medium Carrots (peeled and finely minced)
  • 1 cup Dry Red Wine
  • 1/2 cup Beef Stock
  • 2 springs Fresh Basil Leaves
  • 3/4 teaspoon Dried Oregano
  • 1 Tablespoon Tomato Paste
  • 28 ounces Tomato Puree ((crushed Tomatoes))
  • Freshly Ground Black Pepper
  • Fresh Flat Leaf Parsley
  • Asiago or Parmigiano-Reggiano cheese

Instruction

  • Add all Meatball Mixture ingredients to the bowl of a food processor and process, until well combined. Add Beef and Pork and pulse to combine.
  • Roll into 12 Meatballs and then dredge through Potato Starch.
  • Select Sauté or Browning on Pressure Cooker and allow pot to fully heat.
  • Add 2 Tablespoons Olive Oil to cooking pot. Sear Meatballs in batches, adding additional Oil, as needed, until slightly crisp and remove to a plate.
  • Add ¼ cup Water and deglaze cooking pot. Dump out liquid/bits and start with clean pot.
  • Add 1 Tablespoon Oil, Carrots and diced Onions to cooking pot. Sauté until soft.
  • Add Garlic and Sauté for 30 seconds longer.
  • Pour in Red Wine and deglaze cooking pot, making sure to scrape up all stuck on brown bits.  Add Tomato Paste and simmer for about five minutes to reduce the Wine.
  • Whisk in Beef Stock, Tomato Puree, Oregano and Basil. Make sure nothing is stuck to the bottom of the pot.
  • Carefully add Meatballs to the Sauce.
  • Lock on Lid and close Pressure Valve. Cook at Low Pressure for 10 minutes. When Beep sounds, wait 15 minutes and then release pressure.
  • Garnish with Parmesan Cheese, Basil, Parsley.