Meatballs in a rich tomato sauce, another family favorite!
Ingredients
- 2 tbsp olive oil
- 16 oz prepared frozen* or fresh meatballs**
- 1 cup / 1 small onion, diced
- 1 cup / 2 celery ribs, diced
- 1/2 cup / 1 large carrot, diced
- 2 tsp / 4 cloves garlic, minced
- 1 x 28 oz canned diced tomatoes
- 1 tbsp tomato paste
- 1/2 cup / 4 fl oz red wine
- Tuscan blend
- 1 tbsp brown sugar
- 1/2 tsp salt
To serve: spaghetti & parmesan cheese, or for a low carb alternative try over zucchini noodles quick sautéed in olive oil
Instructions
- Slow Cook: 1) Heat oil in skillet: brown meatballs for 2 minutes; transfer to cooker 2) Add onion, celery, carrot, & garlic to skillet & cook for 2 minutes; transfer to cooker 3) Stir in tomatoes, tomato paste, red wine, Tuscan blend, brown sugar, & salt 4)Cover, & cook on LOW: or HIGH: 5) Serve with cooked spaghetti or zoodles, shaved parmesan cheese, or on sliders
* You can use fresh, or a bag of frozen meatballs such as Rancher or Trader Joes - Pressure Cook: 1) Heat oil on sauté function; brown meatballs for 2 minutes 2) Add onion, celery, carrot, & garlic to meatballs in the cooker; cook for 2 minutes 3) Stir in tomatoes, tomato paste, red wine, Tuscan blend, brown sugar, & salt 4) Secure the cooker lid, seal pressure valve; cook on Manual / Pressure for 8 minutes 5) Vent with Quick Pressure Release 6) Serve with cooked spaghetti or zoodles, shaved parmesan cheese, or on sliders
Tips
*fresh meatball recipe: mix 8 oz lean ground beef, 8 oz ground pork, 1/2 cup breadcrumbs, 1/4 cup chopped fresh parsley, 1/2 cup parmesan, shredded, 1 large egg, salt & pepper; form into small meatballs
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