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Meatballs in Spicy Tomato-Basil Sauce

Meatballs in Spicy Tomato-Basil Sauce

By Diane UngerApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    20 minutes active, plus chilling and standing time
  • Rating

Ground fennel seeds lend these meatballs a subtle licorice-like sweetness, making them reminiscent of Italian sausage. Use a spice grinder or mortar and pestle to grind the whole seeds to a powder, or if you're able to find preground fennel seed at the store, use an equal amount. You can, of course, serve the meatballs and sauce over pasta, or you can tuck the meatballs into toasted sub rolls lined with slices of provolone cheese, spoon some sauce over the top and finish with a sprinkle of grated Parmesan or pecorino.

Tip

Don't use ground beef that's leaner than 85 percent or the meatballs will be dry and bland. When shaping the meat mixture, form it into firm, compact meatballs, not loosely packed orbs; this helps them hold together when pressure cooked. And don't forget to refrigerate the meatballs for at least 15 minutes before cooking, as this helps them retain their shape.

Ingredients
  • ½

    cup fine dry breadcrumbs

  • 2

    28-ounce cans whole peeled tomatoes, drained, juices reserved

  • 2

    teaspoons dried oregano

  • 2

    teaspoons fennel seeds, finely ground

  • 1

    teaspoon granulated garlic

  • 1

    pound 85 percent lean ground beef

  • Kosher salt and ground black pepper

  • 4

    tablespoons (½ stick) salted butter

  • ¾

    teaspoon red pepper flakes

  • 3

    tablespoons tomato paste

  • 3

    tablespoons finely chopped fresh basil

  • Grated Parmesan or pecorino romano cheese, to serve

Step 1

In a large bowl, mix together the breadcrumbs, ½ cup tomato juices, the oregano, fennel seeds and garlic. Add the beef, 1½ teaspoons salt and 1 teaspoon black pepper.

Mix with your hands until no streaks of breadcrumbs remain. Divide into 10 portions and form each into a compact ball about 2 inches in diameter, placing the meatballs on a large plate. Refrigerate for 15 minutes.

Step 2

On a 6-quart Instant Pot, select More/High Sauté. Add the tomatoes and their remaining juices, the butter and pepper flakes, then bring to a boil, stirring.

Set the meatballs on top of the tomatoes in an even layer, gently pressing to submerge them. Lock the lid in place and move the pressure valve to Sealing.

Press Cancel, then press Pressure Cook or Manual; make sure the pressure level is set to More/High. Set the cooking time for 3 minutes.

When pressure-cooking is complete, allow the pressure to reduce naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the meatballs to a clean plate. Select More/High Sauté. Bring the tomato mixture to a boil, mashing with a potato masher to break up the tomatoes.

Whisk in the tomato paste and cook, stirring occasionally, until slightly thickened, about 8 minutes. Taste and season with salt and black pepper.

Add the basil and return the meatballs to the pot, then gently stir. Press Cancel to turn off the pot. Let stand until the meatballs are heated through, about 10 minutes. Serve sprinkled with Parmesan.