Active Time
20 Mins
Total Time
45 Mins
Yield
Serves 6 (serving size: 3/4 cup sauce, 3 meatballs)

Sure the idea of “Sunday sauce” is great, but the reality is, you’re not always going to have the flexibility to start a pot of sauce in the morning and stay home while it cooks throughout the day—even on the weekend. However, thanks to the ever-handy Instant Pot you can enjoy the robust flavor of a slow-simmered tomato sauce in less than an hour. Serve the sauce and meatballs over your favorite hot, cooked pasta for a hearty, highly comforting meal. 

How to Make It

Step 1

Prepare the Meatballs: Whisk together parmesan, dried minced onion, half-and-half, eggs, egg yolk, garlic, parsley, basil, and oregano in a large bowl until well combined. Add ground round, ground pork, salt, and pepper. Using your hands, mix just until combined. Stir in breadcrumbs just until incorporated. Shape mixture into 18 (2-inch) meatballs.

Step 2

Set Instant Pot to “Saute,” and add oil. Working in batches of 6 meatballs, add to Instant Pot, and cook, stirring often, until browned on all sides. (Meatballs will not be cooked through.) Remove browned meatballs from Instant Pot, and set aside.

Step 3

Prepare the Sauce: Heat oil in Instant Pot. Add onion and garlic, and cook, stirring occasionally, until onion is transluscent. Add crushed tomatoes, tomato puree, water, tomato paste, sugar, basil, salt, pepper, and bay leaf; stir until well combined. Add meatballs, and gently stir to coat. Cover with lid, and turn knob to seal position. Press “Manual” and “Adjust,” and set time to 25 minutes.

Step 4

Carefully turn knob to vent position to release steam. Remove lid. If desired, stir in fresh herbs. Serve over pasta.

You May Like

Ratings & Reviews