Polpette al Sugo, 15-minute Meatballs in Tomato Sauce
Soft and juicy meatballs served in a delicious tomato and basil sauce. The essence of Italian flavors! This recipe with a pressure cooker will bring this staple dish on your table in 15 minutes.
In a large bowl, mix the ground meat with grated Parmigiano, bread crumbs, egg, milk, garlic powder, and salt. Mix well with your hands or with a potato masher until all the ingredients are well combined.
With an ice cream scooper or your hands, make 10-11 meatballs, the size of a golf ball. Press well the meat between your palms to remove as much air as possible and then roll them to form the meatball shape. Set them aside on a covered plate in the fridge to rest.
Complete the dish
In the pressure cooker, drizzle a bit of olive oil and add the minced garlic and finely chopped onion. Sautè for a few minutes, then add the red wine and let the alcohol evaporate for a couple of minutes.
Add the water, then gently add the meatballs (you can also layer them on top of each other). Cover everything with the tomato sauce and finally season with salt, and chili pepper flakes. Add a few basil leaves on top and close the pressure cooker with the lid.
Cook at high pressure for 12 minutes, then do the quick pressure release and open the lid.
Mix gently with a wooden spoon and adjust the seasoning with sugar and salt. Let it cook another minute or so.
Serve with grated Parmigiano cheese, fresh basil leaves and a crusty bread to scoop up all that delicious sauce.
Notes
To make this recipe on the stove, follow the instructions in the post above.