Meatballs in Sauce
1 large onion, minced
4 garlic cloves crushed
1/2 can of tomato paste (my addition)
2 slices bacon, diced (you can omit if you are watching fat)
2 carrots, coarsely diced
1/3 cup chopped parsley
1- 29 oz can tomato sauce (I use tomato puree)
1 cup beef broth or stock
2 TBSP sherry
2 TBSP light brown sugar
2 tsp salt
1/2 tsp crushed red pepper flakes
2 TBSP dried oregano
1/2 tsp ground fennel
1/2 tsp mint
2 bay leaves
Cooked pasta or rice to serve
1 pound beef, veal and pork and/or turkey ground together
1/4 cup sherry
1 egg, lightly beaten
1 medium size onion, minced
2 garlic cloves, crushed
2 slices bread, finely crumbled (store bought bread crumbs if you want)
1 tsp salt
1/8 tsp freshly ground pepper
1/2 cup olive oil or less
1/2 tsp dried mint
Prepare meatballs. Set aside. In a pressure cooker, saute onion,
garlic, tomato paste, bacon, carrots, and parsley over med Hi heat
for 3 minutes. Add tomato sauce or puree, broth, sherry, brown
sugar, salt, pepper flakes, oregano, fennel,mint and bay leaves.
Stir to combine, and add meatballs. Secure lid. Over med HI heat
develop steam to high pressure. Reduce heat to maintain pressure
and cook 10 minutes. Release pressure according to manufacturer?s
directions. Remove lid.
Gently stir meatballs in sauce. Discard bay leaves. Let stand 5
minutes. Skim fat from surface.
To make meatballs: Combine meat, sherry, and the egg in a bowl.
Add onion, garlic, bread crumbs and seasonings. Knead until completely
mixed. Shape into walnut-size meatballs. Do not over handle or
they will be tough.
Saute meatballs in hot oil over high heat until lightly browned.
Cook about 10 meatballs at a time, turning with tongs.