"Yippee-Ki-Yay Meatballs with Heifer"

Ingredients

• 1 egg
• 2 tablespoons milk, or more as needed
• 1 cup dry bread crumbs
• ¾ pound ground beef
• 4 ounces ground pork
• 1 cup minced onion
• 4 ounces Parmesan cheese, grated
• 3 cloves minced garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 pinch crushed red pepper flakes
• 2 tablespoons butter
• 1 tablespoon oil
• 1 (24 ounce) jar pasta sauce
• 1 (16 ounce) package spaghetti

Step 1

In a large bowl, whisk together the egg and milk. Stir in the bread crumbs, and if the mixture feels a bit dry, add another tablespoon of milk. Then, mix in the ground beef, pork, chopped onion, Parmesan, garlic, Italian seasoning, salt, pepper, and red pepper flakes until everything is well combined. Shape the mixture into five meatballs, each weighing about 3 1/2 to 4 ounces.

Step 2

Set your pressure cooker to the sauté setting and add the butter and oil. Once the butter has melted, carefully brown the meatballs, cooking them for about 1 to 2 minutes on each side until they have a nice color. Pour in the pasta sauce and turn off the sauté function.

Step 3

Lock the lid in place and set the cooker to high pressure for 8 minutes. It might take around 10 to 15 minutes for the pressure to build up before the timer starts. When the cooking is done, let the pressure release naturally for about 10 minutes, then switch to quick release to let out any remaining steam before opening the lid.

Step 4

While the meatballs are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook until it’s tender but still has a bit of bite, around 12 minutes. Drain the pasta well.

Step 5

Divide the spaghetti between five bowls, spoon the sauce over each serving, and top with a big, delicious meatball. Enjoy!