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Home / Recipes / Beef / Pressure Cooker Italian Meatballs in Red Wine Sauce

Pressure Cooker Italian Meatballs in Red Wine Sauce

November 29, 2017 By Jill Selkowitz / 23 Comments Updated November 11, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Tender, moist and juicy Pressure Cooker Italian Meatballs in Red Wine Sauce are amazing. The Meatballs cook in a Rich and flavorful Tomato Sauce.

Pressure Cooker Italian Meatballs in Red Wine Sauce

Pressure Cooker Italian Meatballs in Red Wine Sauce

So, I asked a good friend of mine, Na’an Giemdilo, if Italians really refer to Tomato Sauce as Gravy.

She said, no Italian she knows calls it Gravy. She is Italian with family in Italy and I trust her. Sauce it is!

I used to baked my Meatballs in the Oven and then cook them in this Red Wine Gravy in a deep Cast Iron Dutch Oven on the stove top.

Converting the recipe to the Instant Pot, Ninja Foodi or Pressure Cooker was simple and the results are fantastic.

 

Cast of Ingredients for Pressure Cooker Italian Meatballs in Red Wine Sauce

Cast of Ingredients for Pressure Cooker Italian Meatballs in Red Wine Sauce

There ingredients are pretty much Pantry Staples.

It looks like so much chopping, but in actuality, there is minimal chopping.

My shortcuts will save you loads of time.

Jump to Section

  • How to Make Italian Meatballs?
  • Why Use a Food Processor for Meatballs?
  • Should I Sear or Brown My Meat?
  • How to Make Italian Red Wine Tomato Sauce.
  • Pressure Cooker Italian Meatballs in Red Wine Sauce

How to Make Italian Meatballs?

  • All ingredients for meatballs are chopped in a food processor.
  • The ground meat is then combined.
  • The mixture is rolled into balls, sautéed and then cooked in a red wine sauce.

I use this method with my Pressure Cooker Greek Meatballs too, which are delicious and a snap to make.

 

Use a Food Processor for Meatball Ingredients

Use a Food Processor for Meatball Ingredients

Why Use a Food Processor for Meatballs?

First of all, a food processor is such a time saver in the kitchen.

All the ingredients for the meatballs can be added at the same time and processed to perfection.

Ground meat will combine with the meatball mix and break drown more.

This helps the make the meatballs will be easier to roll.

Each meatball will be nice and tight and stay together when cooked under pressure.

I even use my food processor when baking, like in my Pressure Cooker New York Cheesecake recipe.

 

Form All the Meatballs

Form All the Meatballs

The easiest way to get the Meatballs all about the same size, is to first divide the Meatball mix into four sections. Then divide each section into three Balls.

You can see this in one of the above photos.

Roll the Meatballs nice and tight.

Give them a roll in some Potato Starch and then set them aside, while you prepare the Pressure Cooker for cooking.

Make sure to let the Pressure Cooker heat fully, prior to adding the Olive Oil.

Doing so, will help make the Stainless Steel Pot, non-stick.

 

Sear the Flavor into the Meatballs

Sear the Flavor into the Meatballs

Searing the Meatballs after dredging through Potato Starch prevents the Meatballs from sticking and will add a nice crust.

Recently, I have been getting a slew of questions regarding searing the meat first.

I am asked if it is necessary or if they can skip the browning and/or searing of the meat.

Should I Sear or Brown My Meat?

  • On some recipes, absolutely. But not on all recipes.
  • There is not a boilerplate answer for this question.
  • There are many, many factors that go into deciding about sautéing, searing, browning, or not to sauté, sear or brown.
  • I will tell you that for this recipe, searing the Italian Meatballs first is highly recommended for maximum flavor.
  • The Meatballs and Sauce shouldn’t be greasy, but we want some fat in the Sauce.
  • Searing the Meatballs first, which will remove some of the excess fat, but will leave in the flavoring (and dumping the grease), will prevent this from happening.
  • Alternatively, you can bake the Meatballs in the Oven or Air Fryer first. (see notes in the recipe card)
  • Getting a nice and dark crust on these meatballs, will ensure a very soft and juicy meatball.
  • I have a trick for cooking chicken, so that the White Meat always stays moist and juicy. Without this trick, you probably won’t have a juicy piece of chicken.

Dredging the Meatballs in Potato Starch first, makes searing super easy and the Meatballs will just roll around the pot.

 

Deglaze the Pot and Dump the Contents

Deglaze the Pot and Dump the Contents

This is something I rarely say.

Deglaze the cooking pot and dump out all the liquid and gunk.

Yes, yes, I know, Fond (the brown bits) are where flavor lives….Yummy and flavorful.

In this case, we don’t want the icky fat trapped inside.

If you are a beginner cook, you may have difficulty searing the Meatballs and need to use extra oil.

For more advanced cooks, if you are able to sear with just a little oil, then you can skip this step, keep the Fond and go on to the next step of cooking down the Onions.

Otherwise, start with a clean pot for the next step.

In my very popular Pressure Cooker Sloppy Joe’s recipe, it calls for draining the grease and liquid, as well.

I wrote about my reasoning in that article. One method is not always the same for every recipe, so I suggest at least trying the recipe as written and then coming to your own conclusion.

 

Grate the Onion for the Red Wine Sauce

Grate the Onion for the Red Wine Sauce

The purpose for the Onion in the Sauce part of the Pressure Cooker Italian Meatballs in Red Wine Sauce is for flavor, not texture.

Therefore, it is best to grate the Onions, so that they will completely disintegrate into the Sauce.

You can also grate the Carrots, which is for the same reason.

This Microplane works wonders. I like to use it for grating Fresh Garlic too.

Make sure to grate right into the cooking pot, so that you get all the Onion juice!

 

Making the Red Wine Tomato Sauce

Making the Red Wine Tomato Sauce

There won’t be much to deglaze here and using the Red Wine to do the deglazing will allow much of the alcohol to burn off now and leave great depth of flavor.

Make sure you use a good Spatula that can handler higher heats.

Even if you are not a Red Wine drinker or hate Red Wine, you will still love this recipe. The Red Wine gives it  rich and deep flavor.

You are now ready to make the Red Wine Tomato Sauce.

It is super quick and pairs so nicely with the Italian Meatballs.

 

Whisk in the Tomato Paste

Whisk in the Tomato Paste

How to Make Italian Red Wine Tomato Sauce.

Tomato paste, canned tomatoes, seasonings and red wine simmers in the pot, with carrots, so that the sugar is released.

The Carrots will balance out the acidity of the Tomato Sauce.

Some people use Sugar to do this, so if you don’t have carrots available, add two teaspoons of Sugar.

The Sauce will already be very fragrant and wonderful.

You might want to have a loaf of my Country Sourdough Bread nearby, so that you can dip the bread into the Red Wine Tomato Sauce!

 

Rich Red Wine Tomato Sauce

Rich Red Wine Tomato Sauce

Your kitchen will small amazing.

I mean amazeballs, really!

Not all canned tomatoes are created equally. It doesn’t so much matter the brand.

Make sure the label on the can reads “imported from Italy.”

You want the tomatoes to come from Italy, not tomatoes with Italian spices.

 

Time for the Meatball Bath

Time for the Meatball Bath

I can still remember cooking this recipe totally outside when we were RV’ing.

Since I don’t like to cook inside the RV, we set up a full kitchen outside.

It was ridiculous. I even bought several storage cabinets that doubled as kitchen counters.

Outside Kitchen

Outside Kitchen

Large Portable Oven, double Gas Burner, Pressure Cooker(s) I had to tag my LUX, as that was my first model IP back in 2011, Slow Cooker(s), Pit Barrel, Charcoal Grill and more.

My first Electric Pressure Cooker was a Wolfgang Puck, in 2004/5.

The Meatballs were baked in the Oven and then simmered for hours in a large Cast Iron Chicken Fryer on our Gas Burner.

We even had an ice maker!

I have to admit, that I do like long and slow cooking, at times. Family and friends, gathered in the kitchen, drinking and cooking and chatting, is still very appealing to me and very much enjoyable.

These Pressure Cooker Italian Meatballs in Red Wine Sauce, are just as good cooked in the Pressure Cooker!!!!!

And, in a fraction of the time!!!!!

 

Grease and Oil Add Flavor - A little is fine

Grease and Oil Add Flavor

You can see from the above photo, the Italian Meatballs are not drowning in an oily and greasy Sauce.

Some oil and grease is good and does add flavor.

 

Yummy Meatball Sub!!!!

Yummy Meatball Sub!!!!

How good does this look?

Imagine putting these Pressure Cooker Italian Meatballs in Red Wine Sauce in my yummy Air Fryer Italian Bread Buns?

Well, that might be too much, really, but, try those buns!

The Meatballs are tender, juicy and packed with flavor.

The Red Wine Tomato Sauce is to die for, seriously. Just ask Jen Neefer, one of my testers on this recipe.

 

Instant Pot Pressure Cooker Italian Meatballs in Red Wine Sauce

Instant Pot Pressure Cooker Italian Meatballs in Red Wine Sauce

Oh yum! Rich and delicious Pressure Cooker Italian Meatballs in Red Wine Sauce.

This is a very simple recipe and your family and friends will think you stood over a hot stove for hours and hours and maybe, all day!

For more Italian recipes, try my Instant Pot Italian Chicken Marsala recipe, my Pressure Cooker Italian Lemon Ricotta Cheesecake, Pressure Cooker Chicken Picatta recipe and so many more wonderful dishes.

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 8 inch Chef’s Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Cilio Olivewood Spatula
  • di Oro Living Silicone Spatulas Set
  • Rachael Ray Stoneware EVOO Oil Dispensing Bottle
  • Alton Brown Salt Box
  • Electric Pepper Mill
  • 6 oz Porcelain Ramekins
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Small 1.5 Quart “Pot in Pot” Mixing Bowl
  • Microplane Artisan Fine Cheese Grater
  • Cuisinart Large Food Processor

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Pressure Cooker Italian Meatballs in Red Wine Sauce

Pressure Cooker Italian Meatballs in Red Wine Sauce

5 from 5 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Prep Time: 44 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 54 minutes minutes
Servings: 4
Calories: 862kcal
Author: Jill Selkowitz

Ingredients

  • 1 pound Ground Beef
  • 1/2 pound Ground Pork
  • 4 Tablespoons Extra Virgin Olive Oil
  • 3 Tablespoons Potato Starch or more

Meatball Mixture

  • 5 ounces Ricotta Cheese
  • 1 cup Rolled Oats (not Instant)
  • 3 Tablespoons Heavy Cream
  • 2 cloves Fresh Garlic
  • 1 large Egg
  • 7 grams Sun Dried Tomatoes (dry, not in oil)
  • 15 grams Fresh Flat Leaf Parsley (fresh)
  • 19 grams Hard Parmesan Cheese grated
  • 1/2 teaspoon Paprika
  • 1.25 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Fennel Seeds crushed
  • 1 teaspoon Crushed Red Pepper Flakes (or Sambal Oelek Chili Paste)
  • 1/2 teaspoon Ground Allspice
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Freshly Ground Black Pepper

Sauce

  • 1 small Yellow/Brown Onion finely diced
  • 2 cloves Fresh Garlic minced
  • 1/2 medium Carrots peeled and finely minced
  • 1 cup Dry Red Wine
  • 1/2 cup Beef Stock
  • 2 springs Fresh Basil Leaves
  • 3/4 teaspoon Dried Oregano
  • 1 Tablespoon Tomato Paste
  • 28 ounces Tomato Puree (crushed Tomatoes)

Garnish

  • Freshly Ground Black Pepper
  • Fresh Flat Leaf Parsley
  • Asiago or Parmigiano-Reggiano cheese

Recommended Products

Instant Pot Electric Pressure Cooker
Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
J.A. Henckels Classic 8 inch Chef's Knife
Cuisinart Large Food Processor
Cuisinart Large Food Processor
Stainless Steel Measuring Spoons
Stainless Steel Measuring Spoons
Microplane Course Grater
Microplane Course Grater
High Heat Resistant Spatula
High Heat Resistant Spatula

Instructions

  • Add all Meatball Mixture ingredients to the bowl of a food processor and process, until well combined. Add Beef and Pork and pulse to combine.
  • Roll into 12 Meatballs and then dredge through Potato Starch.
  • Select Sauté or Browning on Pressure Cooker and allow pot to fully heat.
  • Add 2 Tablespoons Olive Oil to cooking pot. Sear Meatballs in batches, adding additional Oil, as needed, until slightly crisp and remove to a plate.
  • Add ¼ cup Water and deglaze cooking pot. Dump out liquid/bits and start with clean pot.
  • Add 1 Tablespoon Oil, Carrots and diced Onions to cooking pot. Sauté until soft.
  • Add Garlic and Sauté for 30 seconds longer.
  • Pour in Red Wine and deglaze cooking pot, making sure to scrape up all stuck on brown bits.  Add Tomato Paste and simmer for about five minutes to reduce the Wine.
  • Whisk in Beef Stock, Tomato Puree, Oregano and Basil. Make sure nothing is stuck to the bottom of the pot.
  • Carefully add Meatballs to the Sauce.
  • Lock on Lid and close Pressure Valve. Cook at Low Pressure for 10 minutes. When Beep sounds, wait 15 minutes and then release pressure.
  • Garnish with Parmesan Cheese, Basil, Parsley.

Notes

Searing the Meatballs after dredging through Potato Starch will help to form a crust and will prevent the Meatballs from sticking to the pot.  If you are not an expert at Searing, I suggest using the Potato Starch trick.  
If you are intolerant to Sun Dried Tomatoes, omit them AND the Smoked Paprika and use 2 ounces of Prosciutto instead. 

Alternative Methods

If you truly do not want to Sear the Meatballs in the Pressure Cooker first, you can either bake them in the oven at 350ºF for 10 minutes or in the Air Fryer at 330ºF for 8 minutes.  If you do that, add 1 Tablespoon of Olive Oil to the Meatball Mixture and then bake.
If you don't want to Sear the Meatballs at all, use very, very lean beef.  Then skip to Step 6.  However, I strongly recommend giving the Meatballs a nice Sear first.

Nutrition

Nutrition Facts
Pressure Cooker Italian Meatballs in Red Wine Sauce
Amount Per Serving
Calories 862 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 21g131%
Cholesterol 208mg69%
Sodium 916mg40%
Potassium 1693mg48%
Carbohydrates 33g11%
Fiber 6g25%
Sugar 13g14%
Protein 41g82%
Vitamin A 3375IU68%
Vitamin C 30mg36%
Calcium 190mg19%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

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Pressure Cooker Italian Meatballs in Red Wine Tomato Sauce

Pressure Cooker Italian Meatballs in Red Wine Tomato Sauce

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November 29, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Linda Lorenzo says

    February 1, 2023 at 12:19 pm

    5 stars
    Have not made this, but planning to. Gave it 5 stars as I know it will be excellent like your other recipes. Is there a substitute for the potato starch? I don’t want to but a bag for just this recipe. Thanks.

    Reply
  2. Mindy says

    November 7, 2019 at 5:42 pm

    5 stars
    first time using a pressure cooker and I hit the jackpot with this !So delicious and will be made again and again in my house

    Reply
    • Jill Selkowitz says

      November 7, 2019 at 7:32 pm

      Thanks, Mindy, so glad you enjoyed my recipe. Happy cooking! Jill

      Reply
  3. Heather says

    May 9, 2019 at 9:27 am

    First of all, I’ve made these twice, and I’m obsessed! They are so so so truly delicious! 2 questions though…what’s the why behind not using instant oats? I only ask because it’s all I have at the moment and don’t feel like going to the grocery store haha! Also, if I wanted to freeze these, at what point would be best? Before searing? After searing but before cooking through? Just do the whole recipe then freeze? Help! Thanks in advance!

    Reply
    • Jill says

      May 10, 2019 at 9:11 pm

      Before is fine, after is fine, whichever you prefer. Thank you. Jill

      Reply
      • Heather says

        May 11, 2019 at 8:42 pm

        Awesome, thanks! What about the oatmeal?

        Reply
  4. Bob says

    January 1, 2019 at 11:33 am

    5 stars
    These take a bit more time then the recipe states, but are absolutely amazing. Use a fine red wine for best results. Since finding this recipe, we have made over 20 times. Will be a lifelong go-to recipe in this household, highly recommend.

    Reply
    • Jill says

      January 1, 2019 at 2:08 pm

      I am so glad you enjoy this recipe so much. To save some time, you can always start with the sauce and add in the raw meatballs. 🙂 Jill

      Reply
  5. Muriel says

    July 18, 2018 at 3:52 pm

    I made these tonight. The sauce burned. Didn’t get a burn notice. I’m aware tomato oroducts can do that. Any suggestions as to why?

    Reply
    • Jill says

      July 18, 2018 at 6:02 pm

      The pot needs to be deglazed well before adding the meatballs back in. Jill

      Reply
  6. Cara Febe says

    June 5, 2018 at 1:29 pm

    5 stars
    I have to say I love reading your blog and your recipes! You make cooking so much fun. Thank you!

    I am wondering if there is a way to make meatballs in the pressure cooker without sauce. When meat goes on sale I tend to fill my freezer, but when it comes to ground beef, I like to pre cook up things. IE: I’ll saute onion and garlic then add to sauteed ground beef. Once cooled and drained I’ll package it up in 1lb. bags that I seal with my Food Savor machine. This makes life easy when I just want to put up pasta and toss with meat and sauce.

    So I’m wondering if I can make meatballs without sauce, so they can be frozen by themselves. Do you have any suggestions?

    Can I mix up my meat and spices, saute to brown, then add just some water to make steam — would that work?
    For how long would I pressure cook them? I mean, without sauce to cook would the time change.?

    I can’t be the only Old Gal wanting to know. 🙂

    Reply
    • Jill says

      June 7, 2018 at 3:10 pm

      Check the other meatball recipe on the blog and see if that works for your concern. Jill

      Reply
  7. Gina says

    March 11, 2018 at 8:18 am

    Great Recipe! I have some meatballs I bought in the meat department and will try this today. I noticed in your “searing” tips section that you have a tip for cooking white meat chicken to help keep in the moisture…what is your trick?! I made chicken in the instant pot last week and it was very chewy, not the tender chicken I’d hoped for. 🙂 Would love to know.

    Reply
  8. Terra Collins says

    December 23, 2017 at 1:39 pm

    Hi, Jill I’m a big fan! I was wondering if I could make this recipe today Saturday and then just warm it up tomorrow night for Christmas Eve dinner. Or would it be better to make it the day of. Was hoping it warms up well for Nest day eating! Thanks.

    Reply
    • Jill says

      December 23, 2017 at 2:50 pm

      It will warm up nicely and give the sauce a chance to reduce more and become richer. Jill

      Reply
  9. annamaria says

    December 10, 2017 at 6:12 pm

    am i missing the quantities of the ingredients somewhere? how much of each ingredient is used for this recipe?

    thank you!

    (i’m a 1st generation italian-american….we always called it sauce…or sugo….never gravy)

    Reply
  10. Sally C. says

    November 30, 2017 at 6:42 pm

    Jill, How important are the sun dried tomatoes? I’m allergic and get bad migraines from them. If I leave them out will it make a big difference?

    Reply
    • Jill says

      December 1, 2017 at 1:38 am

      Hi Sally, if you skip the sun dried tomatoes, skip the smoked paprika too and add 2 ounces of prosciutto, instead. Jill

      Reply
  11. Kim Q says

    November 30, 2017 at 7:24 am

    I’ve got to try this, but I have to tell you…it’s “gravy” to the Italians in South Philly! LOL! But I always called it sauce. ?

    Reply
    • Jill says

      December 8, 2017 at 2:02 am

      Hi Kim. I have heard that is what some people in the US call it. I’ve been told that people from Italy don’t call it gravy. Jill

      Reply
  12. Jen Neefer says

    November 29, 2017 at 4:52 pm

    Literally going to the grocery store tonight, so I can make these tomorrow!

    Reply
    • Jen Neefer says

      November 29, 2017 at 4:54 pm

      5 stars
      P.S. Since I was a beta tester, this will be my 4th time making this recipe. I only needed to make it once as a beta tester. I made it two more times for myself because it’s THAT plate-licking spoon-slurping get-every-last-drop good!

      Reply
      • Jill says

        November 29, 2017 at 7:28 pm

        Awww, Jen, you are so darn sweet. It was so much fun having you as a tester. Thank you again. Jill

        Reply

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