Instant Pot Meatballs and Marinara Sauce
We love Italian flavors, and this one always hits the spot. So good over pasta or ravioli. Can also enjoy with bread or spiralized zucchini
INGREDIENTS
For the meatballs:
- 16 oz (1 lb) ground beef 96% lean
- 1/4 cup panko (breadcrumbs)
- 1/4 cup grated Romano or Parmesean cheese
- 1/4 cup parsley, finely chopped
- 1/4 onion, minced
- 1 egg
- 1 large clove garlic, crushed
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
For the sauce:
- 1 tsp olive oil
- 4 cloves minced garlic
- 1 28 oz can crushed tomatoes
- 1 bay leaf
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/8 cup fresh or frozen chopped basil
DIRECTIONS
Chop onion, parsley and garlic in the food processor or finely by hand.
In a large bowl, combine ground beef, breadcrumbs, egg, parsley, garlic and cheese.
Mix all the ingredients and form 16 meatballs.
Bake meatballs on parchment paper in 390 degree convection oven (or 400F standard oven) 15 minutes. Remove from oven and allow to cool slightly.
While meatballs cook, set instant pot to saute on low. Heat olive oil and garlic just until it starts to sizzle.
Add crushed tomatoes and the rest of the ingredients. Stir to combine. Add meatballs on top of tomates.
Cook on Manual High 15 minutes, NPR.
(Can also cook in crock pot in low 4-6 hours)
When sauce is ready, adjust salt and pepper to taste.
Serve with ravioli, over pasta or enjoy as a meatball sandwich.
