Pressure Cooker Greek Meatballs with Spaghetti Sauce
Pressure Cooker Greek Meatballs with Spaghetti Sauce is a modern American recipe for a classic dish of beef meatballs served in a tomato-based spaghetti sauce that's adapted to be cooked in a pressure cooker. The full recipe is presented here and I hope you enjoy this classic American version of: Pressure Cooker Greek Meatballs with Spaghetti Sauce.
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Ingredients:
For the Meatballs:
500g beef, veal and pork minced together
60ml dry sherry
1 egg, lightly beaten
1 medium onion, minced
2 garlic cloves, crushed
2 slices of bread, finely crumbled
1 tsp salt
1/8 tsp freshly-ground black pepper
60ml olive oil
1/4 tsp dried mint
For the Sauce:
1 large onion, minced
4 garlic cloves, crushed
2 slices of bacon, diced
2 carrots, scraped and coarsely diced
8 tbsp fresh parsley, finely chopped
900ml passata (tomato sauce)
250ml beef stock
2 tbsp dry sherry
2 tbsp light brown sugar
2 tsp salt
1/2 tsp chilli flakes
2 tbsp dried oregano, crumbled
1/2 tsp ground fennel seeds
1/2 tsp dried mint
2 bayleaves
Method:
Begin with the meatballs. Simply combine all the ingredients in a large bowl and mix thoroughly. Shape into balls about 4cm in diameter and set aside in the refrigerator to chill.
For the sauce, heat the oil in the base of your pressure cooker. Add the onion, garlic, bacon and carrots. Fry for about 5 minutes, or until the onions are soft then pour in the passata, beef stock and sherry. Stir to combine then mix in the sugar, salt, chilli flakes, oregano, fennel seeds, mint and bayleaves.
Secure and lock the lid of the pressure cooker, place over high heat and bring to pressure. Reduce the heat to stabilize the pressure and cook for 10 minutes (15psi). Take off the heat and allow the pressure to drop naturally.
As the pressure in the cooker is reducing, heat a little oil in a frying pan. Add the meatballs (you may need to cook in batches) and fry until golden brown all over. Remove with a slotted spoon and set aside as you fry the next batch.
Open the pressure cooker, add the meatballs, bring to a boil then reduce to a simmer and cook, uncovered, for 10 minutes or until the meatballs are done through.
