Electric Pressure Cooker Spaghetti with Homemade Meatballs

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Ground pork

• Produce

  • 2 tbsp Basil, dried

• Refrigerated

  • 1 Egg

• Condiments

  • 2 (24oz jars Favorite spaghetti sauce

• Pasta & Grains

  • 8 oz Spaghetti noodles

• Baking & Spices

  • 1 tbsp Italian herb mix
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 1/4 cup Milk
  • 1/2 cup Mozzarella or parmesan

• Liquids

  • 1 1/2 cups Water

Found on recipesthatcrock.com

Description

Ingredients

• 2 (24oz) jars of favorite spaghetti sauce
• 1½ cups water
• ½ lb ground pork
• ½ lb ground beef
• salt and pepper
• ½ cup panko bread crumbs
• ¼ cup milk
• ½ cup shredded mozzarella or Parmesan
• 1 egg- beaten
• 2 Tablespoons dried basil
• 1 Tablespoon Italian herb mix
• 8 oz spaghetti noodles- uncooked, broken into thirds

Directions

• Pour one jar of sauce into the bottom of your 6 quart electric pressure cooker.
• In a bowl mix your meats, milk, bread crumbs, cheese, egg and seasonings/herbs.
• Blend well and then form into 10-12 large meatballs.
• Place the meatballs in your pressure cooker in a single layer and then top with other jar of sauce.
• Sprinkle broken pasta pieces on top of sauce and cover with your water.
• Seal your pressure cooker and set to manual (with warm setting off) high pressure and set unit to 5 minutes.
• Once your unit reaches 5 minutes on high pressure and shuts off, turn valve to quick release. Once steam is done releasing, remove lid immediately and stir well before serving.

Nutrition