Spaghetti Meatballs

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

1. 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
2. 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

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