Pork Meatballs in Red Wine Tomato Sauce

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 1-½ lbs pork, ground
• 2 cloves garlic, minced
• 1 egg
• 1 c panko breadcrumbs
• 6 oz ricotta cheese
• 1 T sun-dried tomatoes, small dice
• 1 T parsley, fine dice
• 1 t sea salt
• 1 t oregano, dried
• 1 t fennel seeds
• 1 t chili sauce
• ½ t smoked paprika
• ½ t black pepper
• 3 T extra-virgin olive oil
• 1 T extra-virgin olive oil
• 1 onion, small dice
• 1 carrot, peeled, small dice
• 2 cloves garlic, minced
• 1 c red wine
• 1 T tomato paste
• ½ c beef stock
• 1 (28-oz) can crushed tomatoes
• 1 t Mexican oregano
• 1 t basil
• ½ t red pepper flakes
• Parsley, rough chop (garnish)
• Asiago cheese, grated (garnish)

Directions

1. Combine ground pork, garlic, egg, panko, ricotta cheese, sun-dried tomatoes, parsley, salt, oregano, fennel seeds, chili sauce, paprika, and black pepper in a large mixing bowl. Mix well. Form mixture into meatballs.
2. Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". Add meatballs to pressure cooker and brown. Sear in batches, if needed; set aside.
3. Add onion and carrots and sauté for 5 minutes. Add garlic and sauté an additional minute. Add red wine to deglaze pot. Add tomato paste and sauté 5 minutes.
4. Add beef stock, crushed tomatoes, oregano, basil, and red pepper flakes and stir.
5. Return meatballs to pressure cooker and set to "meat/stew", adjust time to 7 minutes, and press "start/stop".
6. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add parsley and Asiago cheese. Serve hot.