Servings: 4 to 6
These tasty meatballs cook in minutes without the mess of frying. Though they don’t brown, pressure-cooking them right in the pot is fast and infuses the meatballs with the flavor of the sauce. Serve them with pasta and the sauce, or in a sub sandwich.
We made this to serve over angel hair. The sauce was a bit thinner than we like for a pasta sauce and a little quiet from a flavor standpoint. We added some granulated garlic, oregano and a bit of sugar and it was fantastic. The meatballs were excellent as written. And preparation/cooking couldn’t be easier. We will be adding this to the regular rotation!
I had the identical momentary dilemma regarding the soaked bread, but knew that it had to be part of the meatball mixture. Last night for guests I opted for an over the top treatment to the finished meatballs. Along the side of approximately 8 inch Italian rolls, I cut a slit and opened each like a book. I placed 4 meatballs inside of each sandwich, topped with sauce and a liberal amount of Mozzarella. This went into a 450° oven until all was hot, melty, and bubbly. Served with additional sauce, and 4 of us were very happy indeed!
I agree with the last review, this was excellent and the seasonings were perfect. But, did I miss something? It starts out preparing the bread but then doesn't mention it again. I figured it was to add to the meatballs and it worked out great.
I give this 5 stars for taste and speed! Forkin fantastic. This was simple and full of flavor. I bought a local sourdough baguette, cut 6” off each end. I hollowed our the inside and used it for the bread in the recipe. And then we poured the meatballs and sauce inside the roll for the best sub! It is a great family recipe! When picking bread I chose a sourdough with a very crunchy and crispy exterior so the sauce wouldn’t make it soggy.
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