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Meatballs with tomato sauce

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Easy Autocuiseur
Prep time
30 minutes
Cooking time
20 minutes
10 people


  1. Peel and chop the onions and carrots. Peel and chop the garlic cloves.
  2. Heat some olive oil in the pressure cooker and sweat the onions, carrots, and garlic for 5 minutes. Add the red wine and reduce until dry, then add the crushed tomatoes, salt, pepper, sugar, and the bouquet garni.
  3. Close the lid with the regulator and start cooking. When the steam starts to escape, lower the heat and cook for 30 minutes.
  4. Depressurize and set aside.
  5. Peel and chop the onion. Blend the bread in a blender, then mix the sausage meat, ground beef, breadcrumbs, Parmesan, and eggs. Season as needed. Shape the meatballs with your moistened hands.
  6. Heat some olive oil in the pressure cooker. Gently place the meatballs inside and sear them on each side, then add the tomato sauce.
  7. Close the lid with the regulator. When the steam starts to escape, lower the heat and cook for 15 minutes.
  8. Remove the pressure cooker from the heat. Depressurize before opening.
  9. Serve with the spaghetti, Parmesan cheese, and a few basil leaves.


  • 800 g (28 oz) gluten-free sausage meat
  • 1 onion
  • 1/2 bunch of parsley
  • 100 g (3.5 oz) gluten-free white bread
  • 2 eggs
  • 1 kg (2.2 lbs) ground beef
  • 85 g (1 cup) grated Parmesan cheese
  • Olive oil
  • Salt, pepper
  • Olive oil
  • 2 onions
  • 1 large carrot
  • 4 cloves of garlic
  • 1 bouquet garni (thyme, parsley stems, bay leaf)
  • 1.6 kg (3.5 lbs) crushed tomatoes (canned or fresh)
  • 3 tbsp powdered sugar
  • 15 cl (3/5 cup) red wine
  • A few basil leaves
  • 400 g (14 oz) gluten-free spaghetti
  • 50 g (1/2 cup) grated Parmesan cheese


Pressure cooker

Pressure cooker

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