Meatballs and Tomato Sauce

This recipe was created for my usage in my Instant Pot. It’s pretty spicy and I used pretty large meatballs for this trial run. It was good and everyone enjoyed it with some veggie spaghetti! I had enough leftover to freeze three medium sized jars and leftovers for 1 Rubbermaid medium sized container.

Ingredients for sauce:

3 cans of 15 oz. tomato sauce
1 – 20 oz. can of diced tomatoes
2 – 14 oz. cans of Italian style sauce (This I found locally, it has basil, garlic, oregano in it. You can alternatively just add those spices with 2 more cans of tomato sauce if you desire or cannot find it in your grocery store.)

Ingredients for meat balls:

1 pound of ground beef
1 egg
1 cup Italian Panko
1 tsp. Sea Salt
1 tsp. black pepper
A generous amount of Parmesan cheese.

Directions for meatballs:

Preheat oven to 450°F
Combine ground beef, egg, salt, pepper, Panko, and Parmesan cheese and mix well in a bowl.
Roll meat balls into desired size and place on a baking sheet.
Place in oven for 10 minutes to get a great sear.

Directions for sauce:

Combine all the sauce into your Instant Pot. Set it on meat/stew for 5 minutes and leave the lid off. When the oven timer goes off for the meatballs, remove them from the pan and place in the Instant Pot. Hit the cancel button.

Place the lid on the pot, pressure sealed for 20 minutes on the soup setting. When times up, release the valve and hit cancel. I always unplug my pot at this point. Once the steam is done releasing, open the lid and enjoy!

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