Pressure Cooker Spaghetti and Meatballs

Pressure Cooker Spaghetti and Meatballs
Fat 27%Carbs 54%Protein 18%
Percent Calories

1 serving of pressure cooker spaghetti and meatballs contains 607 Calories. The macronutrient breakdown is 54% carbs, 27% fat, and 18% protein. This is a good source of protein (50% of your Daily Value), fiber (21% of your Daily Value), and potassium (18% of your Daily Value).

Makes
4 servings
Prep Time
20 minutes
Cook Time
20 minutes

Ingredients

Directions

  1. Mince the garlic and chop the onion.
  2. Add half of the chopped onion and 1/2 of the garlic into a large mixing bowl.
  3. To the bowl add the bread crumbs, cheese, oregano, pepper and 1 teaspoon of the salt, mix with a fork until well combined.
  4. Next, add the milk and when that is mixed-in well add the ground meat.
  5. Lastly add the egg and mix using your hands in a kneading motion until it is distributed - set aside.
  6. To the heated pressure cooker add the olive oil and remaining onion and garlic. While that is sautéeing snap the carrot and celery into small pieces to fit in the chopper, finely chop and add to the pressure cooker.
  7. Add the tomato purée, salt, and water and mix well (leave the heat/sauté mode on).
  8. Move the bowl with the meat mixture next to the pressure cooker and start making meatballs - if you're not handy at making them the same size you can use a tablespoon to measure the quantity of meat for each meatball.
  9. As you make each meatball, drop them into the sauce. To get them in an even layer drop them in clockwise, then fill the center and start again with the second layer until you run out of meatball mixture.
  10. Close and lock the lid of the pressure cooker.
  11. For electric pressure cookers: Cook for 5 minutes at high pressure.
  12. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
  13. When time is up: For stove top pressure cooker open the with the 10-Minute natural release method; move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
  14. For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
  15. Recipe inspired by: http://www.hippressurecooking.com/pressure-cooker-meat-balls-in-tomato-sauce/

Nutrition Facts

For 1 serving of pressure cooker spaghetti and meatballs (381g)

NutrientValue%DV
Calories607
Fats18g 23%
Saturated fats6g 32%
Trans fats1g
Cholesterol88mg 29%
Sodium1076mg 47%
Carbs82g 30%
Net carbs76g
Fiber6g 21%
Sugar10g
Protein28g
Calcium179mg 18%
Iron6mg 77%
Potassium830mg 18%
Vitamin D0.5μg 3%
Vitamins and Minerals
Alpha carotene239μg
Beta carotene766μg
Caffeine0mg
Choline99mg 18%
Copper0.5mg 51%
Fluoride30μg
Folate (B9)245μg 61%
Lycopene5425μg
Magnesium91mg 22%
Manganese1mg 50%
Niacin10mg 65%
Pantothenic acid1mg 27%
Phosphorus391mg 56%
Retinol44μg
Riboflavin (B2)1mg 47%
Selenium71μg 130%
Theobromine0mg
Thiamine1mg 79%
Vitamin A IU1624IU
Vitamin A118μg 13%
Vitamin B122μg 63%
Vitamin B61mg 41%
Vitamin C14mg 15%
Vitamin D IU19IU
Vitamin D20μg
Vitamin D30.5μg
Vitamin E2mg 14%
Vitamin K18μg 15%
Zinc5mg 42%
Sugars
Sugar10g
Sucrose1g
Glucose3g
Fructose3g
Lactose1g
Maltose2g
Galactose0.1g
Starch57g
Fats
Saturated fats6g 32%
Monounsaturated fats7g
Polyunsaturated fats2g
Trans fats1g
Fatty Acids
Total omega 30.1g
Total omega 60.2g
Alpha Linolenic Acid (ALA)0.1g
Docosahexaenoic Acid (DHA)0g
Eicosapentaenoic Acid (EPA)0g
Docosapentaenoic Acid (DPA)0g
Amino Acids
Alanine1g
Arginine1g
Aspartic acid2g
Cystine0.4g
Glutamic acid7g
Glycine1g
Histidine1g
Hydroxyproline0.2g
Isoleucine1g
Leucine2g
Lysine1g
Methionine0.5g
Phenylalanine1g
Proline2g
Serine1g
Threonine1g
Tryptophan0.2g
Tyrosine1g
Valine1g

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