Title: Greek Meatballs and Spaghetti Sauce
Categories: Pasta Sauce Pressure
Yield: 6 Servings

PRESSURE COOKER COOKBOOK
1	lg	Onion; minced
4	cl	Garlic; crushed
2	sl	Bacon; diced
2		Carrots; coarsely diced
1/3	c	Parsley; chopped
1	cn	29-oz. tomato sauce
1	c	Beef broth or stock
2	tb	Sherry
2	tb	Light brown sugar
2	ts	Salt
1/2	ts	Crushed red pepper flakes
2	tb	Dried oregano
1/2	ts	Ground fennel
2		Bay leaves
		Pasta or rice; cooked
MEATBALLS
1	lb	Lean ground beef, lamb, or turkey
1/4	c	Sherry
1		Egg; slightly beaten
1	md	Onion; minced
2	cl	Garlic; crushed
2	sl	Bread; finely crumbled
1	ts	Salt
1/8	ts	Pepper; freshly ground
1/2	c	Olive oil

Prepare meatballs. Set aside. In pressure cooker, saute onion, garlic, bacon, carrots, and parsley over med-high heat 3 mins. Add tomato sauce, broth, sherry, brown sugar, salt, pepper flakes, oregano, fennel, and bay leaves. Stir to combine, and add meatballs. Secure lid. Over med-high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Gently stir meatballs and sauce. Discard bay leaves. Let stand 5 mins. Skim fat from surface. Serve over rice or pasta. Makes 6 to 8 servings.

Meatballs - combine beef, sherry, and egg in bowl. Add onion, garlic, bread crumbs, salt, and pepper. Knead until completely mixed. Shape into walnut-sized meatballs. In pressure cooker, saute meatballs in hot oil over high heat until lightly browned. Cook about 10 meatballs at a time, turning with tongs.

Author - Toula Patsalis

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