Pressure Cooker Spaghetti and Meatballs

Name: Pressure Cooker Spaghetti and Meatballs
Total time: 3000 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 pound ground beef (or substitute veal, pork or turkey); 1/4 cup panko bread crumbs; 1/4 cup grated Parmesan; 2 tablespoons chopped basil; 1 large egg, beaten; 1 teaspoon kosher salt; 1-2 garlic cloves, finely grated or minced; 3 tablespoons extra-virgin olive oil; 2 garlic cloves, very thinly sliced; 2 tablespoons tomato paste; 1/8 teaspoon red-pepper flakes, to taste; 1/4 teaspoon freshly ground black pepper; 1/4 cup red wine; 1 (28 ounce) can crushed tomatoes; 1 teaspoon kosher salt; 2 basil sprigs, plus more thinly sliced for serving; 1/4 cup pitted olives (optional); 1 pound spaghetti (not thin spaghetti), broken in half; 2 tablespoons grated Parmesan, plus more for serving; 1 cup ricotta (optional)

Ricardo @tallcook

Manhattan, New York, United States

This is my adaptation of a recipe by Melissa Clark that uses one pot instead of the usual two to three it would take on the stove. The olives and the ricotta are completely optional but they add richness to the dish.

#GoldenApron23 #dinner #meal #comfort

Ricardo @tallcook

Manhattan, New York, United States

#GoldenApron23 #dinner #meal #comfort

Saved

Ingredients

50 minutes

5 servings

For The Meatballs
1 poundground beef (or substitute veal, pork or turkey)
1/4 cuppanko bread crumbs
1/4 cupgrated Parmesan
2 tablespoonschopped basil
1large egg, beaten
1 teaspoonkosher salt
1-2garlic cloves, finely grated or minced
For the Sauce
3 tablespoonsextra-virgin olive oil
2garlic cloves, very thinly sliced
2 tablespoonstomato paste
1/8 teaspoonred-pepper flakes, to taste
1/4 teaspoonfreshly ground black pepper
1/4 cupred wine
1 (28 ounce)can crushed tomatoes
1 teaspoonkosher salt
2basil sprigs, plus more thinly sliced for serving
1/4 cuppitted olives (optional)
1 poundspaghetti (not thin spaghetti), broken in half
2 tablespoonsgrated Parmesan, plus more for serving
1 cupricotta (optional)

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Steps

50 minutes

1

Make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1¼-inch balls.
2

Set pressure cooker on medium heat (or the sauté function), and heat 2 tablespoons oil in the pot. Stir in garlic, tomato paste, red pepper and black pepper, and cook for 1 minute or until fragrant. Deglaze with red wine, scraping up any browned bits on bottom of pot. Stir in tomatoes, salt, basil sprigs and olives (if using); cook, stirring occasionally, for 2 minutes.
3

Pour 2 1/4 cups boiling water into sauce in pot,. Add meatballs, cover and cook at high for 10 minutes
4

Release pressure, uncover, carefully remove meatballs. Place spaghetti on the sauce and drizzle remaining 1 tablespoon oil over spaghetti, stirring gently. Put meatballs on top of spaghetti.
5

Cover and cook on high pressure for 7 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
6

Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.