Pressure Cooker Italian Meatballs in Red Wine Sauce

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

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 Pressure Cooker was simple and the results are fantastic.

If you have an Instant Pot Mini, or other small Pressure Cooker, you will want to cut this recipe in half.

 

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.

What ingredients do I need for Italian Meatballs?

• Beef and Pork
• A Good, Extra Virgin Olive Oil
• Sun Dried Tomatoes
• Ricotta Cheese
• Old Fashion Oatmeal
• Heavy Cream
• Fresh Garlic
• Egg
• Flat Leaf Parsley
• Hard Parmesan Cheese
• Smoked Paprika
• Dried Oregano
• Kosher Salt
• Fennel Seeds
• Crushed Red Pepper
• Allspice
• Ground Cumin
• Freshly Ground Peppercorns

This may look like a lot, but, it pulls together quickly.  Keep scrolling for my short cuts.

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

 

Ta da!!!!!!! I use my Large Food Processor all the time.

Seriously, toss in all the ingredients, except for the Meat and grind away!

It is so much easier than chopping, grating, dicing and more.

Look how nicely the ingredients blend together.  This makes for a nice and even Meatball.

I even use my Large Food Processor when baking, like in my Pressure Cooker New York Cheesecake recipe.

 

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.

 

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.

 

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.

 

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!

 

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

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

What ingredients are in the Italian Red Wine Tomato Sauce?

• Extra Virgin Olive Oil
• Dry Red Wine (Cabernet Sauvignon)
• Tomato Puree (label should indicate, Tomatoes from Italy)
• Tomato Paste
• Onion
• Fresh Garlic
• Carrot
• Beef Stock
• Fresh Basil
• Dried Oregano

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.

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.

 

Whisk in the Tomato Paste and Simmer to cook down and reduce the Wine.

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!

 

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.

 

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.

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!!!!!

 

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.

 

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.

 

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 DUO Plus 60
• Instant Pot DUO80 (8 Quart)
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (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
• John Boos Maple Cutting Board with Groove
• Small 1.5 Quart “Pot in Pot” Mixing Bowl
• Microplane Artisan Fine Cheese Grater
• 11 Cup Food Processor

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Pressure Cooker Italian Meatballs in Red Wine Sauce

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