A potful of spicy meatballs in a luscious red wine sauce screams for a bed of orzo or smashed potatoes with feta cheese. This is a great weeknight dinner, but you can also make the meatballs smaller and serve them as appetizers at your next soiree. Either way, they are sure to become a favorite in your home.
SERVES 6
INGREDIENTS
RED WINE SAUCE:
- 3 tablespoons unsalted butter
- ⅛ cup finely chopped onion
- 3 tablespoons all-purpose flour
- 1½ cups dry red wine, such as Chianti, Zinfandel, or Barolo
- ½ cup beef stock or store-bought beef broth
- One 15-ounce can chopped tomatoes with their juice
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
MEATBALLS:
- ½ pound ground beef (85% lean)
- 1 pound ground lamb
- ½ cup finely chopped onion
- 1 cup fresh bread crumbs
- 1 large egg, well beaten
- 1 garlic clove, minced
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley, plus a few sprigs for garnish
- 1 tablespoon chopped fresh mint, plus a few sprigs for garnish
INSTRUCTIONS
RED WINE SAUCE:
- In the pressure cooker, melt the butter over medium heat.
- Add the onion and cook, stirring, until softened, about 3 minutes.
- Whisk in the flour and cook until white bubbles form.
- Cook for an additional 2 minutes, then whisk in the wine, stock, and tomatoes.
- Bring to a boil, stirring, and continue boiling, stirring constantly, until the sauce thickens.
- Stir in the salt and pepper, lower the heat, and maintain the sauce at a simmer while you make the meatballs.
MEATBALLS:
- In a large mixing bowl, blend all the ingredients together.
- Form into golf ball-size meatballs and drop into the sauce in the pressure cooker.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- With a slotted spoon, transfer the meatballs to a serving platter.
- Spoon some of the sauce over the meatballs, garnish with the parsley and mint sprigs, and serve.
