Pressure Cooker Meatballs For Italian Sub Or Pasta Recipes

INSTANT POT PRESSURE COOKER MEATBALL SUBS

Steps:

• In the insert pot of your Instant Pot, add 1 cup of water. Place trivet into insert pot and set frozen meatballs on top of the trivet.
• Lock the lid in place and set the vent to the sealed position. Using the Manual/Pressure Cook button, select a 6 minute cook time at high pressure.
• Once the cook time is complete, perform a quick release of pressure. After the pressure has released and the valve has dropped, carefully remove the lid. Press the Cancel/Keep Warm button to turn off the pressure cooker.
• Gently lift out the trivet of meatballs and discard the cooking water. Place the meatballs directly into the Instant Pot, followed by the sauce and basil, oregano, Italian seasoning, and garlic powder (if using). Stir to combine.
• Use the Saute feature to simmer the sauce for a couple of minutes until it is heated through.
• Place toasted sub rolls onto a baking sheet. Top each roll with meatballs and sauce, followed by two slices of provolone cheese (alternatively, you can place the cheese directly on the roll and broil, then add meatballs on top of the cheese).
• Put baking sheet into the oven and turn on the broiler, allowing cheese to melt. Remove from oven and serve.

PRESSURE COOKER ITALIAN MEATBALLS RECIPE {INSTANT POT}

Steps:

• In medium mixing bowl, mix Ragu Sauce, Water, Italian Seasoning, Onion Powder, and Garlic Powder until well combined.
• Add 1 cup of Sauce Mixture to bottom of pressure cooker.
• Pour Meatballs into bowl with remaining Sauce, and stir well.
• Transfer Meatball/Sauce mixture into pressure cooker.
• Pull Meatballs away from edges of pressure cooker, to avoid burning.
• Instant Pot Cooking Instructions: Cook on Manual, Low Pressure, 12 minutes
• Crock Pot Pressure Cooker Instructions: Select Beans/Chili, Low Pressure, 12 minutes, Start
• Once Meatballs are done, naturally release pressure before removing lid.
• Serve over cooked Spaghetti, or on Hoagie buns as a meatball sub! Top with optional shredded Mozzarella Cheese or grated Parmesan Cheese, and ENJOY!

PRESSURE COOKER SPAGHETTI AND MEATBALLS

Steps:

• Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
• Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
• Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
• Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
• Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

PRESSURE COOKER MEATBALLS

Steps:

• Mix ground beef, eggs, Parmesan cheese, bread crumbs, parsley, garlic powder, oregano, salt, and pepper together in a large bowl; shape into meatballs using 1½ tablespoons each. Heat oil in the pot of a pressure cooker set to Sauté. Brown meatballs in hot oil on all sides, about 2 to 3 minutes. Pour marinara sauce and water over the meatballs. Lock pressure cooker lid in place. Set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 10 minutes on High pressure. Set steam vent to Venting to quick-release pressure. Serve immediately with sauce from the pot on the side.

PRESSURE COOKER MEATBALLS IN TOMATO SAUCE

Steps:

• Quarter the onion and, using a mini-chopper, finely chop the onion (do not liquefy).
• Add half of the chopped onion into a large mixing bowl put the half-full chopper aside.
• To the bowl add the bread crumbs, cheese, oregano, pepper and 1 teaspoon of the salt, mix with a fork until well combined.
• Next, add the milk and when that is mixed-in well add the ground meat.
• Lastly, add the egg and mix using your hands in a kneading motion until it is distributed - set aside.
• To the heated pressure cooker add the olive oil and onion. While that is sauteing snap the carrot and celery into small pieces to fit in the chopper, finely chop and add to the pressure cooker.
• Add the tomato puree, salt, and water and mix well (leave the heat/saute' 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.
• 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.
• For electric pressure cookers: Cook for 5 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
• When time is up, open the pressure cooker with the 10-Minute Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
• See serving suggestions above for making spaghetti and meatballs.

ITALIAN MEATBALL SUBS

Steps:

• In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Preheat broiler. Place meatballs in a 15x10x1-in. baking pan. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer. , Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired.

PRESSURE-COOKER MINI MEATBALLS WITH RADIATORI

Steps:

• Mix the beef, basil, marjoram, and thyme in a medium bowl until the spices are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs.
• Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6- quart electric pressure cooker turned to the browning function. Add the fennel, onion, and bell pepper; cook, stirring often, until the onion turns translucent, about 5 minutes.
• Stir in the pasta, tomatoes, broth, wine, oregano, rosemary, nutmeg, and salt. Submerge the meatballs in the sauce.
• Lock the lid onto the pot.
• STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.
• ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine's timer to cook at high pressure for 8 minutes.
• Use the quick-release method to bring the pot's pressure back to normal.
• Unlock and open the lid. Stir gently before serving.

ITALIAN APPETIZER MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake until no longer pink, 15-20 minutes., Transfer meatballs to a 4-qt. slow cooker; add spaghetti sauce. Cover and cook on high for 2-3 hours or until heated through. Garnish with parsley, if desired.

EASY INSTANT POT ITALIAN MEATBALLS RECIPE

Steps:

• Turn on Instant Pot and press SAUTE button.
• Add the oil to the bottom of the pot and let it heat up.
• Add garlic and stir for about 1 minute.
• Add in tomato puree, diced tomatoes, and chicken broth. Sprinkle the salt on top. Stir in basil.
• Dump the meatballs into the sauce and stir so that all the meatballs are covered in sauce. Press cancel to cancel the saute function.
• Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 7 minutes. Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
• Once it is finished cooking, do a quick release of the pressure. Remove the lid and stir.