No more waiting hours for homemade meatballs! Have this quick and easy meal on the table for dinner, even on a busy weeknight, in about 30 minutes.
1 pound extra-lean ground beef
2/3 cup finely chopped onion
1/2 cup panko (Japanese breadcrumbs)
1.5 ounces grated fresh
Parmesan or Asiago cheese (about 6 tablespoons)
3 tablespoons oregano leaves
1 teaspoon dried fennel seed
2 teaspoons minced fresh garlic
1/2 teaspoon crushed red pepper
1 large egg, lightly beaten
1 tablespoon canola oil
1/2 cup dry red wine
2 teaspoons sugar
1 (28-ounce) can crushed tomatoes, undrained
12 ounces uncooked multigrain spaghetti (such as Barilla Plus)
Oregano leaves (optional)
How to Make It
Combine beef, 1/3 cup of the onion, panko, cheese, 1 1/2 tablespoons of the oregano, fennel seed, 1 teaspoon of the garlic, 1/4 teaspoon of the crushed red pepper, and egg in a medium bowl. Shape mixture into 24 meatballs (about 1 tablespoon each).
Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add remaining 1/3 cup onion and 1 teaspoon garlic; cook, stirring constantly, 3 to 4 minutes or just until tender. Stir in wine, scraping cooker to loosen browned bits. Stir in remaining 1 1/2 tablespoons oregano, remaining 1/4 teaspoon crushed red pepper, and sugar. Arrange meatballs in a single layer in cooker; top with tomatoes (do not stir). Turn cooker off.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 6 minutes pressure cooking time. When time is up, open the cooker using Quick Pressure Release (page 4).
While meatballs cook, cook spaghetti according to package directions, omitting salt and fat; drain. Serve meatballs and tomato sauce over spaghetti. Sprinkle with oregano leaves, if desired.
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