Italian Meatballs


Yields 2 servings

Prep Time: 10 minutes 

Cook Time: 20 minutes



  • ¼ pound ground pork
  • ¼ pound ground beef (75/25)
  • 3 tablespoons panko breadcrumbs (soaked in milk)
  • 2⅓ tablespoons whole milk (for soaking breadcrumbs)
  • 1 garlic clove, minced
  • ¼ teaspoon black pepper
  • 1 egg, beaten
  • 2 tablespoons fresh oregano, chopped 
  • 2⅓ tablespoons Parmesan cheese, grated (plus more to serve)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine
  • ½ can (14.5 ounces) tomato sauce
  • Salt & pepper, to taste
  • 2 tablespoons parsley, chopped 


  1. COMBINE the ground pork and beef, breadcrumbs, minced garlic, black pepper, egg, oregano, and Parmesan cheese in a large bowl. Mix until well combined.
  2. ROLL the meat mixture into medium sized meatballs. Set aside.
  3. SELECT Sauté on the Cosori Pressure Cooker and press Start/Cancel. 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. Add in the tomato sauce and bring to boil. Mix well.
  7. ADD the meatballs back to the pot along with any juices from the meat.
  8. BOIL the sauce for 5 to 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.