"Celebrate with Heifer Meatballs"

Ingredients 0/16

Step 1

Beat the egg and milk together in a large bowl. Stir in the bread crumbs, and if the mixture feels a bit dry, add another tablespoon of milk. Next, mix in the ground beef and pork along with the chopped onion, Parmesan, garlic, Italian seasoning, salt, pepper, and red pepper flakes until everything is well combined. Shape the mixture into five meatballs, each weighing about 3 1/2 to 4 ounces.

Step 2

Set your pressure cooker to the sauté setting and heat the butter and oil until the butter has melted. Brown the meatballs on all sides, which should take about 1 to 2 minutes per side. Once they’re nicely browned, pour in the pasta sauce and turn off the sauté mode.

Step 3

Lock the lid in place and set the pressure cooker to cook on high pressure for 8 minutes. It will take about 10 to 15 minutes to come up to pressure. When the cooking time is up, use the natural release method first (about 10 minutes), then finish with a quick release to let out any remaining pressure. Carefully open the lid.

Step 4

While the meatballs are cooking, bring a large pot of salted water to a boil and cook the spaghetti until it’s tender but still a little firm, about 12 minutes. Drain the pasta well.

Step 5

Serve the spaghetti in bowls and top each one with a big meatball and plenty of sauce. Enjoy!