Meatballs In Tomato Sauce (Instant Pot)

Serving these meatballs with cute little cocktail skewers would be the classy thing to do, but we much prefer going the (insanely cheesy) slider route.

1½ lb ground beef
½ lb Italian sausage
½ medium onion, finely chopped
2 cloves garlic, minced
½ box panko breadcrumbs
½ cup Parmesan cheese, freshly grated
¼ cup fresh parsley, chopped
2 large eggs, beaten
kosher salt
black pepper, freshly ground

Sauce:
2 Tbsp. extra-virgin olive oil
½ medium onion, finely chopped
2 Tbsp. tomato paste
2 cloves garlic, minced
1 tsp. dried oregano
2 (28 oz) cans crushed tomatoes
kosher salt
black pepper, freshly ground

In a large bowl, mix ground beef, sausage, onion, garlic, bread crumbs, Parmesan, parsley, and eggs gently with your hands until completely incorporated. Season with salt and pepper and form into 24 balls.

Set Instant Pot to Sauté and heat oil. When oil is shimmering, add onion and cook, stirring occasionally, until onion is soft, about 5 minutes.

Stir in tomato paste, garlic, and oregano, and cook until fragrant, about 1 minute.

Add crushed tomatoes and season with salt and pepper, then add meatballs.

Secure lid and set Instant Pot to Pressure Cook on High for 8 minutes. Follow manufacturer's guide for quick release, making sure to wait until the cycle is complete before unlocking and removing the lid.

Makes 6 servings.