Name: Mini Meatballs With Pasta
Yield: Serves 4
Ingredients: 1 pound lean ground beef (preferably 93% lean); 1 tablespoon dried basil; 1 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 2 tablespoons olive oil; 1 large fennel bulb, trimmed and chopped; 1 medium yellow onion, chopped; 1 medium red bell pepper, stemmed, cored, and chopped; 8 ounces dried radiatori; 1 (28-ounce) can diced tomatoes (about 3 1/2 cups); 1 cup chicken broth; 1/2 cup dry white wine, such as Chardonnay; 1 tablespoon dried oregano; 1/2 teaspoon dried rosemary; 1/2 teaspoon grated nutmeg; 1/4 teaspoon salt

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Photo by Tina Rupp

Radiatori are small, crunched pieces of pasta that look like old- fashioned steam radiators. They’ll stay firm in this quick meal, offering good texture against the soft meatballs.

Cooks' Note

Make sure the meatballs are submerged or well coated in the sauce before you lock the lid in place. They need to pick up as many of its flavors as possible.

Recipe information

Yield
Serves 4

Ingredients

1 pound lean ground beef (preferably 93% lean)

1 tablespoon dried basil

1 teaspoon dried marjoram

1/2 teaspoon dried thyme

2 tablespoons olive oil

1 large fennel bulb, trimmed and chopped

1 medium yellow onion, chopped

1 medium red bell pepper, stemmed, cored, and chopped

8 ounces dried radiatori

1 (28-ounce) can diced tomatoes (about 3 1/2 cups)

1 cup chicken broth

1/2 cup dry white wine, such as Chardonnay

1 tablespoon dried oregano

1/2 teaspoon dried rosemary

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

Preparation

Step 1
Mix the beef, basil, marjoram, and thyme in a medium bowl until the spices are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs.
Step 2
Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6- quart electric pressure cooker turned to the browning function. Add the fennel, onion, and bell pepper; cook, stirring often, until the onion turns translucent, about 5 minutes.
Step 3
Stir in the pasta, tomatoes, broth, wine, oregano, rosemary, nutmeg, and salt. Submerge the meatballs in the sauce.
Step 4
Lock the lid onto the pot.
Step 5
STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 minutes.
Step 6
ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 8 minutes.
Step 7
Use the quick-release method to bring the pot’s pressure back to normal.
Step 8
Unlock and open the lid. Stir gently before serving.

The Great Big Pressure Cooker Book by Bruce Weinstein and Mark Scarbrough - Cover

Reprinted from The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric. Copyright © 2015 by Mark Scarbrough and Bruce Weinstein. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Buy the full book from Amazon.

TagsMeatball White Wine Wine Alcohol Beverages Noodle Pasta & Noodles Ground Beef Beef Meat Canned Tomato Tomato Vegetable Main Dinner Dairy Free Nut Free Easy One-Pot Meals Weeknight Meals Braise Instant Pot Cookbooks

Recipe notes

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