Italian Meatballs


Yields 4 Servings

Prep Time: 10 Minutes 

Cook Time: 20 Minutes



  • ½ pound ground pork
  • ½ pound ground beef (75/25)
  • ⅓ cup panko breadcrumbs (soaked in milk)
  • 1 egg, beaten
  • ¼ cup parsley, chopped 
  • ¼ cup fresh oregano, chopped 
  • 2 garlic cloves, minced 
  • ⅓ cup Pecorino Romano cheese, grated (plus more to serve)
  • ¼ cup extra-virgin olive oil
  • 1 (14.5 ounce) can tomato sauce
  • ¼ cup white wine
  • ⅓ cup whole milk
  • Kosher salt and freshly ground black pepper, to taste


  1. COMBINE the ground beef, pork, bread crumbs, minced garlic, oregano, egg and parmesan cheese in a large bowl. Mix until well combined.
  2. ROLL the meat mixture into medium sized meatballs. Set aside.
  3. SELECT Saute/Brown on the Cosori Pressure Cooker, adjust to “More/High”, and press On/Start. Allow the pressure cooker to heat up.
  4. ADD the oil to the preheated pressure cooker and allow to heat up for 30 seconds.
  5. BROWN meatballs for 5 minutes on each side. You may need to work in batches.
  6. DEGLAZE the pan by adding the white wine and scraping the bottom parts. Add in the tomato sauce and bring to boil. Mix well.
  7. ADD the meatballs back to the pot along with any juices form the meat.
  8. BOIL the sauce for 5-10 minutes until you achieve desired sauce consistency. Carefully remove the meatballs and set aside.
  9. SEASON the sauce to taste with salt and pepper and mix in the freshly chopped parsley.
  10. SERVE the sauce and meatballs on top of spaghetti or by itself.