Pressure Cooker Spaghetti and Meatballs

Ingredients

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 cloves, minced or 12g

• Bread crumbs

  Dry, grated, plain

  4 tbsp or 27g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 tbsp or 61g

• Ground beef

  80% lean meat / 20% fat, raw

  8 oz or 227g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Carrots

  Raw

  1 small or 50g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Water

  Plain, clean water

  ¾ cup or 178g

• Spaghetti

  Dry pasta, enriched

  12 oz or 340g

Directions

1. In a large bowl, combine half the onion and half the garlic with the breadcrumbs, Parmesan, oregano, pepper, and half of the salt.
2. Stir in the milk, then add the ground beef and egg. Mix gently just until combined; avoid overworking. Chill if time allows.
3. Set the pressure cooker to Sauté. Add the olive oil, the remaining onion, and remaining garlic; cook, stirring, until fragrant, about 2 minutes.
4. Add the chopped carrot and celery; cook 2–3 minutes. Stir in the diced tomatoes, water, and the remaining salt and bring to a simmer.
5. Form meatballs with the mixture using a tablespoon for even sizing and gently nestle them into the simmering sauce in layers without stirring.
6. Lock the lid and cook at high pressure for 5 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain well.
8. Open the cooker, gently stir the meatballs and sauce, and adjust seasoning to taste. Toss with the spaghetti or ladle the sauce and meatballs over the pasta to serve.