Ingredients
For The Meatballs:
· 1 pound ground beef
· 1 pound spicy Italian sausage
· ½ small onion, finely diced
· ½ red bell pepper, finely chopped
· 3 cloves garlic, minced
· ¾ cup breadcrumbs
· 2 teaspoons Italian Herb Seasoning
· Pinch red chili flakes
· 1 egg
· 4 tablespoons olive oil
For The Sauce:
· 28 ounce can crushed tomatoes
· 1 medium onion, finely chopped
· 1 tablespoon balsamic vinegar
· 3 cloves garlic, minced
· ½ teaspoon dry oregano
· Pinch red chili flakes
For The Pasta:
· 1 box pasta – choose a hearty pasta that will stand up in the pressure cooker – gemelli, penne,
· 3 cups water
Method:
1. In a large mixing bowl, combine ground beef and Italian sausage. Add onion, bell pepper, garlic, bread crumbs, herb seasoning and chili flakes. Mix with hands until combined. Add egg and mix to combine. Scoop into small meatballs.
2. Using the brown or saute more setting, heat 2 tablespoons of the oil. Brown meatballs in batches, adding additional oil as needed. Remove and set aside.
3. Lower setting to saute and saute garlic and onion until translucent. Add crushed tomatoes, vinegar, oregano and chili flakes. Stir to combine. Add meatballs and their juices. Add pasta, then water. Stir to combine and make sure that pasta is covered by liquid.
4. Cook on high pressure for 7 minutes. For al dente pasta, quick release for softer pasta use natural release.