User Guide

YIELD 4 SERVINGS
PREP TIME 15 MINUTES
COOKING TIME 15-20 MINUTES
TOTAL TIME 45 MINUTES
INGREDIENTS
Pressure Cooker 10
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Mea�balls and
Red Sauce

2 TABLESPOONS OLIVE OIL
1 SMALL WHITE ONION, DICED
1 GARLIC CLOVE, MINCED
1 ⁄ 4 CUP DRY WHITE WINE
1 X 28 OZ CAN CRUSHED TOMATOES
1 X 14 OZ CAN TOMATO SAUCE
2 TBSP TOMATO PASTE
1 TBSP MINCED FRESH OREGANO
1 TEASPOON SALT

1 ⁄ 2 POUND GROUND PORK
1 ⁄ 2 POUND GROUND BEEF
1 ⁄ 2 CUP MILK
2 EGGS, LIGHTLY BEATEN
1 CUP PLAIN BREADCRUMBS
3 TBSP MINCED FRESH BASIL
2 GARLIC CLOVES, MINCED
1 TSP SALT
1 ⁄ 2 TSP CRUSHED PEPPER

The red sauce: Using the “Saute” setting, heat the olive oil in the
SmartPot until shimmering. Add the onion and cook, stirring
occasionally, until browned. Add the garlic and toss until fragrant,
about 1 minute.
Add the white wine and cook until the alcohol has dissipated,
about 35 minutes.
Add the crushed tomatoes, tomato sauce and tomato paste and stir
til combined, then add the oregano and salt. Let the sauce simmer
while you make the meatballs. If it starts to boil or splatter, press
“cancel” to turn o the saute heat and let the sauce rest until the
meatballs are added.
The meatballs: Combine all meatball ingredients together in a large
bowl. With wet hands, mix everything together thoroughly. Form
into small balls about 23” wide and add to the sauce.
Close and lock the lid, and make sure the pressure gauge is set to
“Airtight”. Pressure Cook for 5 minutes, then allow the pressure to
naturally release for another 10 minutes. After 10 minutes, carefully
finish the natural release by moving the pressure gauge to
“Exhaust”, using tongs or another utensil to keep your hands away
from hot steam releasing.
Serve the sauce and meatballs as they are, over pasta, or in a
sandwich.