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.
This recipe works great on stovetop as I don’t have a multi cooker. Made this gluten and dairy free by substituting about 2 TBS of Miso Masters miso paste, almond milk instead of regular, and gluten free bread for the crumbs. It literally list nothing in terms of flavor and is just so darn good!
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!
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