Best 2 Pressure Cooker Mini Meatballs With Radiatori Recipes

**Pressure Cooker Mini Meatballs with Radiatori: A Flavorful and Convenient Pasta Dish**

Dive into a culinary journey with our pressure cooker mini meatballs and radiatori recipe, where tender meatballs swim in a savory tomato sauce, harmoniously paired with al dente radiatori pasta. This delectable dish is a symphony of flavors, textures, and aromas, sure to tantalize your taste buds. With the convenience of a pressure cooker, you can whip up this hearty and comforting meal in a fraction of the time, making it perfect for busy weeknights or delightful weekend feasts. Join us as we explore this culinary delight, unveiling the secrets behind its irresistible charm and providing you with step-by-step instructions to recreate this dish in your own kitchen. In addition to the classic mini meatballs and radiatori, we'll also introduce you to variations such as turkey meatballs, vegetarian meatballs, and gluten-free pasta options, ensuring that everyone can savor this culinary masterpiece. Get ready to embark on a flavorful adventure as we delve into the world of pressure cooker mini meatballs and radiatori.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER SPAGHETTI AND MEATBALLS

Pressure Cooker Spaghetti and Meatballs image

Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons extra-virgin olive oil
2 garlic cloves, very thinly sliced
1/4 teaspoon red-pepper flakes
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes
1 teaspoon kosher salt
2 basil sprigs, plus more thinly sliced for serving
8 ounces spaghetti (not thin spaghetti), broken in half
2 tablespoons grated Parmesan, plus more for serving
1 cup ricotta (optional)
1 pound ground beef (or substitute veal, pork or turkey)
1/4 cup panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons chopped basil
1 large egg
1 teaspoon kosher salt
1 to 2 garlic cloves, finely grated or minced

Steps:

Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram

PRESSURE COOKER HOISIN MEATBALLS

Pressure Cooker Hoisin Meatballs image

I love the start of fall because that means it's football season! Meatballs are filling and hearty and great for a tailgate. I served this for the first time at my favorite team's home opener. My best friend, who hates meatballs, couldn't get enough of them! I created a meatball convert! Woo-hoo! If you are serving children and prefer not to add the wine, substitute beef broth instead.-Lisa de Perio, Dallas, Texas

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 13

Ingredients

1 cup dry red wine or beef broth
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 large egg, lightly beaten
4 green onions, chopped
1/4 cup finely chopped onion
1/4 cup minced fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 pound ground pork
Sesame seeds

Steps:

In a 6-qt. electric pressure cooker, whisk together wine, hoisin sauce and soy sauce. Bring to a boil. Reduce heat; simmer until liquid is reduced slightly., In a large bowl, combine next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs; place in cooker. Lock lid; close pressure-release valve. Select manual setting; pressure-cook on high for 10 minutes., When finished cooking, quick-release pressure. Sprinkle with sesame seeds. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, about 8 minutes, gently stirring halfway through.

Nutrition Facts : Calories 78 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 156mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

Tips:

Use ground meat that is at least 80% lean. This will help to keep the meatballs moist and prevent them from becoming dry and crumbly.
Add some bread crumbs or oatmeal to the meatball mixture. This will help to bind the meatballs together and make them more tender.
Season the meatball mixture well with salt, pepper, and other herbs and spices. This will help to give the meatballs flavor.
Form the meatballs into small, even balls. This will help them to cook evenly.
Brown the meatballs in a skillet before adding them to the pressure cooker. This will help to seal in the flavor and prevent them from falling apart.
Add enough liquid to the pressure cooker to cover the meatballs. This will help to prevent them from drying out.
Cook the meatballs on high pressure for 8-10 minutes. This will be enough time to cook the meatballs through without overcooking them.
Serve the meatballs with your favorite sauce and pasta. They can also be served as an appetizer or snack.

Conclusion:

Pressure cooker mini meatballs with radiatori is a quick and easy meal that is perfect for a busy weeknight. The meatballs are made with ground beef, pork, or turkey, and they are seasoned with a variety of herbs and spices. The meatballs are then cooked in a pressure cooker with radiatori pasta, and the dish is finished with a simple tomato sauce. This dish is sure to be a hit with the whole family.