Instant Pot Meatballs and Sauce

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I adapted my Rose’s Meatballs to this and Dukan.

I made some in the Instant Pot and also the oven and compared.

Everyone has their own sauce recipe so I loosely used Lyn’s

First with Lyn’s guidance I season some heated oil with some onion and garlic powder

To the heated pressure cooker add the olive oil and onion.

Add the tomato puree, salt and water basil, parsley and mix well (leave the heat/sauté’ mode on).

Move the bowl with the meat mixture next to the pressure cooker and start making meatballs

If you’re not handy at making them the same size you can use a tablespoon to measure the quantity of meat for each meatball. I like to use a medium size ice cream scoop rounded.

I used my regular meatball recipe Rose’s Meatballs but instead of Italian bread crumbs I used season oak bran. I also have cut that recipe down to 1 eggs per pound so this was 3 pounds and I had larger eggs so I used 2 eggs.

As you make each meatball, drop them into the sauce. To get them in an even layer drop them in clockwise, then fill the center and start again with the second layer until you run out of meatball mixture – there is no need for precision here.

Close and lock the lid of the pressure cooker

Cook for 5 minutes at high pressure. When the cooker indicates it has reached high pressure it begins counting 5 minutes pressure cooking time. When time is up it will go to keep warm, you can hit cancel and let it naturally release the pressure about 10 minutes., Then, release the rest of the pressure slowly using the valve.

 

When we tested and compared the oven method was slightly drier but then I usually finish in the sauce so I think it was about the same after I let them sit in sauce. What do you think Lyn.

 

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