Category
Main Dishes
Servings
4
Ingredients
-
1-½ lbs pork, ground
- 2 cloves garlic, minced
- 1 egg
- 1 c panko breadcrumbs
- 6 oz ricotta cheese
- 1 T sun-dried tomatoes, small dice
- 1 T parsley, fine dice
- 1 t sea salt
- 1 t oregano, dried
- 1 t fennel seeds
- 1 t chili sauce
-
½ t smoked paprika
-
½ t black pepper
- 3 T extra-virgin olive oil
- 1 T extra-virgin olive oil
- 1 onion, small dice
- 1 carrot, peeled, small dice
- 2 cloves garlic, minced
- 1 c red wine
- 1 T tomato paste
-
½ c beef stock
- 1 (28-oz) can crushed tomatoes
- 1 t Mexican oregano
- 1 t basil
-
½ t red pepper flakes
- Parsley, rough chop (garnish)
- Asiago cheese, grated (garnish)
FOR MEATBALL MIXTURE
FOR SAUCE
Directions
- Combine ground pork, garlic, egg, panko, ricotta cheese, sun-dried tomatoes, parsley, salt, oregano, fennel seeds, chili sauce, paprika, and black pepper in a large mixing bowl. Mix well. Form mixture into meatballs.
Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". Add meatballs to pressure cooker and brown. Sear in batches, if needed; set aside.
Add onion and carrots and sauté for 5 minutes. Add garlic and sauté an additional minute. Add red wine to deglaze pot. Add tomato paste and sauté 5 minutes.
- Add beef stock, crushed tomatoes, oregano, basil, and red pepper flakes and stir.
- Return meatballs to pressure cooker and set to "meat/stew", adjust time to 7 minutes, and press "start/stop".
- When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add parsley and Asiago cheese. Serve hot.