Classic Meatballs
This homemade anti-inflammatory meatball recipe is a classic, and for great reason! Home cooks have relied on a hearty meatball recipe to show their skills in the kitchen. All it takes to achieve this delicious meaty main dish is a few basic ingredients and plenty of tasty spices.
Equipment
- Pressure Cooker
Ingredients
Sauce
- 1 can 29 oz crushed tomatoes
- ½ cup water
- ½ onion diced
- 3 cloves garlic minced
- 1 Tbsp fresh basil chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 Tbsp olive oil
Meatballs
- 4 lbs ground beef turkey or chicken
- 4 large eggs
- ½ cup almond milk
- ½ cup Parmigiano cheese optional
- 18 Nut-Thins crackers finely crushed
- 3 cloves garlic minced
- 1 onion minced
- 1 Tbsp salt or to taste
- 1 Tbsp black pepper or to taste
- Basil, oregano or parsley diced for garnish, optional
Instructions
- Add all meatball ingredients to a bowl and mix until well combined. Form meatballs to desired size (or use a cookie scoop for consistent size) and place on a baking sheet. Place in the oven and sear at 450° for 10 minutes.
- Place the inner pot in the Pressure Cooker. Turn the dial to 20 minutes. Saute the onions and garlic in olive oil. Add tomatoes and remaining sauce ingredients and allow to cook for 5 minutes.
- Add the seared meatballs. Place the lid on the cooker, lock lid and switch the pressure release valve to Closed.
- Once the timer reaches 0, switch the pressure release valve to Open. When the steam is completely released, remove the lid.
- Sprinkle with Italian herbs for garnish. Serve with zoodles, cauliflower rice or your favorite veggies.
Notes
If you do not have a pressure cooker, preheat oven to 400°F. Line a rimmed baking pan with foil; spray with cooking spray. Place meatballs on the pan about 1" apart and top with sauce mixture. Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.