Get ready to enjoy a hearty twist on classic meatballs that bring bold flavors and a touch of spice to your table. This recipe is perfect for sharing with friends and making any meal feel like a celebration.
In a large bowl, whisk together the egg and milk. Stir in the bread crumbs, and if the mixture feels a bit dry, add another tablespoon of milk. Then, mix in the ground beef, pork, chopped onion, Parmesan, garlic, Italian seasoning, salt, pepper, and red pepper flakes until everything is well combined. Shape the mixture into five meatballs, each weighing about 3 1/2 to 4 ounces.
Set your pressure cooker to the sauté setting and add the butter and oil. Once the butter has melted, carefully brown the meatballs, cooking them for about 1 to 2 minutes on each side until they have a nice color. Pour in the pasta sauce and turn off the sauté function.
Lock the lid in place and set the cooker to high pressure for 8 minutes. It might take around 10 to 15 minutes for the pressure to build up before the timer starts. When the cooking is done, let the pressure release naturally for about 10 minutes, then switch to quick release to let out any remaining steam before opening the lid.
While the meatballs are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook until it’s tender but still has a bit of bite, around 12 minutes. Drain the pasta well.
Divide the spaghetti between five bowls, spoon the sauce over each serving, and top with a big, delicious meatball. Enjoy!
- Use fresh herbs to enhance the flavor and aroma.
- Avoid overmixing the meat to keep the meatballs tender.
- Brown the meatballs in a hot pan before baking to lock in juices.
These meatballs are packed with bold flavors that bring a comforting and hearty touch to any meal. The blend of spices and tender beef makes each bite satisfying and delicious. They are perfect for family dinners or casual gatherings.
Serve these meatballs over a bed of creamy mashed potatoes or alongside buttered noodles. They also pair well with a fresh green salad or roasted vegetables for a balanced meal.
Store leftover meatballs in an airtight container in the refrigerator for up to three days. For longer storage, freeze them in a single layer on a tray, then transfer to a freezer bag for up to three months. Reheat gently to keep them moist.
