Serves 4

1 medium onion, finely chopped and divided
60g of plain dried bread crumbs
30g of grated Parmesan cheese
¼ teaspoon dried oregano
¼ teaspoon black pepper
2 teaspoons salt, divided
120ml of whole milk
500g mixed ground meat, for example pork, beef and veal or just beef
1 large egg, lightly beaten
1 tablespoon of olive oil
1 medium carrot, finely chopped
A quarter of celery stalk, finely chopped
700g of tomato puree
500 ml of water


Quarter the onion and, using a mini-chopper or excellent knife work, finely chop the onion.

Add half of the chopped onion into a large mixing bowl then put the half-full chopper aside.

To the bowl add the bread crumbs, cheese, oregano, pepper and 1 teaspoon of the salt then mix with a fork until well combined.

Add the milk and when that is mixed-in well add the ground meat.

Lastly add the egg, and mix using your hands in a kneading motion until it is distributed. Then set it aside aside.

Saute the onions in a tablespoon of oil. If you have an electric pressure cooker you may prefer to use a separate pan for this unless you have a heat or Saute/Stew mode.

Snap the carrot and celery into small pieces to fit in the chopper and finely chop, or use your chopping skills and a trusty knife. Once done add to the pressure cooker.

Add the tomato puree, salt and water to the pan and mix well, or in the pressure cooker if you have the heat or sowtay setting. Move the bowl with the meat mixture next to the pressure cooker and start making meatballs. If you are new to making meatballs use a tablespoon to measure the quantity of meat for each meatball.

If you have used a pan you may now carefully add the contents to your pressure cooker ready to drop in the meatballs.

As you make each meatball, drop them into the sauce. Try to get them laid evenly and in layers by dropping them in clockwise, then filling the center and starting again with the second layer until you run out of meatball mixture. Don’t worry, you don’t have to be precise.

Close and lock the lid of the pressure cooker. For electric pressure cookers: Cook for 5 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.

When time is up, open the pressure cooker with the 10-Minute Natural release method and move the cooker off the burner and wait for the pressure to come down on its own, about 10 minutes. For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.

Your meatballs are now ready to serve in their sauce with pasta, spaghetti or fries.