Braised Italian Meatballs

By: Bruce Weinstein and Mark Scarbrough

Braised Italian Meatballs
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, beef or chicken broth, bulk sweet or mild italian sausage, contributed, cook 12 min, diced tomatoes, dried basil or oregano, dried thyme, easy, egg, grated nutmeg, green or red bell pepper, italian-seasoned dried breadcrumbs, lean ground beef, main course, max pressure cook, medium carrot, modern, prep 10 min, pressure cook, regular or low-fat milk, table salt
, yellow onion

prep icon Prep Time
10 min
cook icon Cook Time
12 min

serving icon Servings
6 servings
Ingredients
  • 28 ounce diced tomatoes
  • 2 cups beef or chicken broth
  • 1 medium green or red bell pepper
  • 1 small yellow onion
  • 1 medium carrot
  • 2 tsp dried basil or oregano
  • 1 tsp dried thyme
  • 1/2 tsp table salt
  • 1/4 tsp grated nutmeg
  • 1 lb lean ground beef
  • 1 lb bulk sweet or mild Italian sausage
  • 1 large egg
  • 1/2 cup Italian-seasoned dried breadcrumbs
  • 1/4 cup regular or low-fat milk
Instructions
  • Stir the tomatoes, broth, bell pepper, onion, carrot, basil or oregano, thyme, salt, and nutmeg in the cooker.
  • Mix the ground beef, sausage meat, egg, breadcrumbs, and milk in a large bowl until uniform. With clean, dry hands, form the mixture into 12 balls, using a scant 1/4 cup of the mixture for each. Gently immerse these meatballs into the tomato mixture in the cooker. Lock the lid onto the pot.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 25 minutes. Unlatch the lid and open the pot. Serve the meatballs in bowls with lots of the sauce.
Notes
  • Beyond
    • You must halve the recipe for a 3-quart cooker.
    • The sauce is thin. If desired, transfer the meatballs to a serving platter, then stir 1/4 cup tomato paste into the sauce and use the SAUTÉ function at MEDIUM, NORMAL, or CUSTOM 300°F to reduce and thicken the sauce, stirring often, 2 to 3 minutes.
    • For more flavor, brown the meatballs before cooking them in the pot on a lipped baking sheet in a 350°F oven for 10 minutes, turning occasionally. (They are fragile—turn gently.)
    • Grate lots of Parmigiano-Reggiano over the servings, and/or drizzle with balsamic vinegar.
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