PRESSURE COOKER MEATBALLS FOR ITALIAN SUB OR PASTA

Pressure Cooker Meatballs for Italian Sub or Pasta image

Provided by Family Favorites

Categories Beef

Time 30m

Number Of Ingredients 19

ITALIAN MEATBALLS
1 lb. ground beef chuck
3 cloves garlic, minced
1/2 onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
1 lg. egg, slightly beaten
1/3 cup grated parmesan
3/4-1 cup dried italian breadcrumbs
1 tb. dried parsley or fresh italian flat-leaf, if you have it
your favorite marinara sauce, homemade or prepared. my recipe follows...
MY EASY MARINARA SAUCE
1 large can crushed tomatoes, 28 oz.
1/4 tsp. pepper
1 tsp. dried basil
1 tsp. dried oregano
4 cloves of garlic, minced
1/2-1 tsp. salt
3 tb. brown sugar

Steps:

1. Combine all meatball ingredients in a large ziplock bag, except for the ground beef. Mix until uniform. Add ground beef and mix until combined. Form into fairly large, uniform balls. (I think mine were around 2" across.) Add meatballs to pressure cooker.
2. Combine sauce ingredients in a large bowl. Pour over meatballs. (Or use store bought.)
3. Secure pressure cooker lid, seal vent and cook for 8 minutes. At the end of cooking time, very carefully release steam.
4. For Sandwiches: Butter Italian rolls and toast until golden. Place slices of cheese on bottom toasted bun. (I love fresh mozzarella, but regular mozzarella or provolone are just as good.) Cut meatballs in half and place on top of cheese. Ladle warm marinara sauce over meatballs. Top with grated parmesan cheese and yellow banana pepper rings. We love these subs served with small ramekins with additional dipping sauce of either warm marinara or Italian dressing. (My husband likes his with shredded lettuce, sliced red onion, thin tomato slices and banana pepper rings.) For Pasta: Simply top or toss with your favorite pasta. Top it off with grated parmesan cheese and chopped, fresh Italian flat leaf parsley for garnish.