1 pound beef, veal and pork ground together (or
1/4 cup sherry
1 egg, lightly beaten
1 medium size onion,
2 garlic cloves, crushed
2 slices bread, finely crumbled (store bought
bread crumbs if you want)
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup olive oil or less
1/2 teaspoon dried mint
1 large onion, minced
4 garlic cloves, crushed
2 slices bacon, diced (optional)
2 carrots, coarsely
1/3 cup chopped parsley
1 (29 ounce) can tomato sauce
1 cup beef
broth or stock
2 tablespoons sherry
2 tablespoons light brown sugar
1/2 teaspoon crushed red pepper flakes
2 tablespoons dried oregano
1/2 teaspoon ground fennel
1/2 teaspoon mint
2 bay leaves
or rice to serve
Prepare meatballs. Set aside.
Meatballs: Combine meat, sherry and the egg in a bowl. Add onion, garlic, bread
crumbs and seasonings. Knead until completely mixed. Shape into walnut-size meatballs.
Do not over-handle or they will be tough.
In a pressure cooker, sauté onion, garlic, tomato paste, bacon, carrots, and
parsley over medium-high heat for 3 minutes. Add tomato sauce or puree, broth, sherry,
brown sugar, salt, pepper flakes, oregano, fennel, mint and bay leaves. Stir to
combine, and add meatballs. Secure lid. Over medium-high heat develop steam to high
pressure. Reduce heat to maintain pressure and cook 10 minutes.
according to manufacturer's directions. Remove lid. Gently stir meatballs in
sauce. Discard bay leaves. Let stand 5 minutes.
Skim fat from surface.
In a pressure cooker, sauté meatballs in hot oil over high heat until lightly
browned. Cook about 10 meatballs at a time, turning with tongs.
Source: The Pressure Cooker Cookbook by Toula Patsalis