Parmesan Meatballs with Marinara Sauce
Italian-style ground pork meatballs bound with Parmesan and milk-soaked bread, browned and pressure-cooked in a spicy homemade marinara sauce. Ready in about 20 minutes. Servings 4.
Nutrition
per per serving468
Calories
44.8g
Protein
19.7g
Carbs
24g
Fat
Ingredients
| 2 tbsp | 30 ml | vegetable oil |
| 0.5 cup | 120 ml | Parmesan, grated (for meatballs) |
| 2 | bread slices, soaked in 4 tablespoons of milk | |
| — | kosher salt and ground black pepper | |
| 1 tsp | 5 ml | chili flakes |
| 1 tsp | 5 ml | mustard powder |
| 1 | egg | |
| 1.5 lb | 680 g | ground pork |
| 1 | onion, chopped (for marinara) | |
| 1 cup | 240 ml | water |
| 2 | large ripe tomatoes, crushed | |
| 1 tbsp | 15 ml | cayenne pepper |
| 1 tsp | 5 ml | maple syrup |
| 1 tsp | 5 ml | dried parsley flakes |
| 3 | garlic cloves, minced | |
| 2 tbsp | 30 ml | olive oil |
Instructions
Ready in about 20 minutes | Servings 4.
Per serving: 468 Calories; 24g Fat; 19.7g Carbs; 44.8g Protein; 6.2g Sugars.
- Mix all ingredients for the meatballs until everything is well incorporated. Shape the mixture into small meatballs.
- Press the "Sauté" button and heat 2 tablespoons of vegetable oil. Sear your meatballs until golden brown on all sides. Work in batches as needed. Reserve.
- Press the "Sauté" button one more time; heat 2 tablespoons of olive oil. Cook the onion and garlic until tender and fragrant.
- Now, add the remaining ingredients for the marinara sauce. Gently fold in the meatballs and secure the lid.
- Choose the "Poultry" mode and cook for 5 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve warm.