This recipe comes from America's Test Kitchen "Pressure Cooker Perfection". I've posted several recipes from this book, and there are a few more to come. I don't make meatballs very often, but if I do, I like the idea of using a panade.
The meatballs are ready to go, so it's time to make the sauce.
Sure you can buy bottled spaghetti sauce. But if making your own is quick, easy and delicious-- wouldn't that be your first choice? This sauce did not disappoint at all. I used fresh garlic, crushed tomatoes, onion, red pepper flakes and a little sugar. Using the browning cycle of my pressure cooker, it took about 10 minutes for the sauce to cook. The meatballs are carefully submerged into the sauce...
The lid is clicked on, and cooked at high pressure for 5 minutes. Then a QUICK RELEASE is done, and there you go! Total time to make this dinner was thirty minutes, start to finish!
What? You don't have a pressure cooker? Well, you can adapt this to a slow cooker. You'd have to simmer the sauce on the stove, and I'd slow cook this for about six hours.
Best of all, I save a couple of hours of slow simmering-- not that there's anything wrong with that! I wouldn't want to mess with someone's Mama, who makes the best authentic Italian meatballs. But, if you're looking for a shortcut that doesn't sacrifice flavor... this recipe is the one to do it. I love my pressure cooker!
TASTING NOTES: The meatballs held up really well. Okay, one or two broke apart just a teeny bit. They were moist, and the sauce was as good as any I've had in a restaurant. This is super easy to make.
A printable recipe card is at the end of this post.