Savory Cowboy Meatballs: A Flavorful Twist on a Classic Recipe

Step 1

Start by gently whisking the egg and milk in a spacious bowl until well combined. Incorporate the bread crumbs, adjusting with a splash of milk if the mixture seems too dry. Next, introduce the ground beef, pork, diced onion, Parmesan cheese, minced garlic, Italian seasoning, a pinch of salt, ground pepper, and a dash of red pepper flakes. Shape the savory blend into five sizeable meatballs, each weighing around 3 1/2 to 4 ounces.

Step 2

Fire up your versatile pressure cooker, like the beloved Instant Pot®, and engage the Saute function. Melt a knob of butter and a drizzle of oil until sizzling. Sear the meatballs until they develop a golden crust, roughly 1 to 2 minutes per side. Pour in the pasta sauce, then deactivate the cooking setting.

Step 3

Secure the lid in place, ensuring it's properly sealed. Opt for high pressure following the device's guidelines and program the timer for 8 minutes. It may take 10 to 15 minutes for the pressure to reach its peak.

Step 4

When the cooking cycle ends, allow the pressure to dissipate naturally as per the manufacturer's instructions, approximately 10 minutes. Then, switch to the quick-release method as advised by the manufacturer, taking about 5 minutes. Unlock the lid once safe to do so.

Step 5

While the pressure subsides, set a large pot filled with lightly salted water on the stove and bring it to a vigorous boil. Cook the spaghetti until it reaches al dente perfection, usually around 12 minutes. Drain the pasta well.

Step 6

Divide the cooked spaghetti among five pasta bowls. Generously ladle the sauce over each serving and crown it with a substantial meatball.