Meatballs in Tomato Sauce

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Meatballs in Tomato Sauce
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Meatballs in Tomato Sauce

Pressure Cook Time5 mins
Total Time5 mins
Course: Main Course
Cuisine: Italian
Product: Electric Multi-Cooker, Electric Pressure Cooker, Stove-top Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Meat & Poultry
Servings: 6 people
Calories: 326kcal


For the meatballs:

  • 1 medium onion finely chopped and divided
  • ½ cup plain bread crumbs
  • 1/3 cup grated parmesan cheese
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 2 teaspoons salt divided
  • ½ cup whole milk
  • 1 pound ground beef
  • 1 large egg lightly beaten

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium carrot finely chopped
  • ½ celery stalk finely chopped
  • cups chopped tomatoes
  • 1 cup water


  • Add half of the chopped onion into a large mixing bowl along with bread crumbs, cheese, oregano, pepper and 1 teaspoon of the salt. Mix with a fork until well combined.
  • Add the milk and mix well. Add the ground meat and egg. Knead the mixture by hand until all of the ingredients are evenly distributed – set aside.
  • Add the olive oil and the rest of the onions, carrot and celery to the cooker and sauté. Pour in the tomato puree, salt, and water and mix well.
  • Move the bowl with the meat mixture next to the cooker and start making meatballs. As you shape each meatball, drop them into the cooker in an even layer.
  • Close the lid and set the valve to the pressure position. Pressure cook on HIGH for 5 minutes.
  • When time is up, open the pressure cooker using the natural release method.
  • Gently scoop meatballs out onto freshly cooked spaghetti and smother in tomato sauce.


Calories: 326kcal | Carbohydrates: 15g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 1163mg | Potassium: 532mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1948IU | Vitamin C: 12mg | Calcium: 163mg | Iron: 3mg

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