Meatballs and marinara

This undated photo provided by America's Test Kitchen in November 2018 shows meatballs and marinara in Brookline, Mass. (Carl Tremblay/America's Test Kitchen via AP)

Servings: 4-6

Pressure cook total time: 1 hour

Show cook total time: 4 hours 30 minutes

2 slices hearty white sandwich bread, torn into 1/2 inch pieces

1/4 cup whole milk

1 ounce Parmesan cheese, grated (1/2 cup)

3 tablespoons minced fresh parsley

1 large egg, lightly beaten

6 garlic cloves, minced

Salt and pepper

1 pound meatloaf mix

1 tablespoon extra-virgin olive oil

2 tablespoons minced fresh oregano or 2 teaspoons dried

1 tablespoon tomato paste

1 (28 ounce) can crushed tomatoes

1 (28 ounce) can tomato puree

1 pound spaghetti

1/4 cup chopped fresh basil

Using fork, mash bread and milk into paste in large bowl. Stir in Parmesan, parsley, egg, half of garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add meatloaf mix and knead with hands until thoroughly combined. Pinch off and roll mixture into 12 meatballs (about 1/4 cup each).

Using highest saute or browning function, heat oil in multicooker for 5 minutes (or until just smoking). Brown meatballs on all sides, 6 to 8 minutes; transfer to plate.

Add oregano, tomato paste, 1/4 teaspoon salt, and remaining garlic to fat left in multicooker and cook until fragrant, about 1 minute. Stir in tomatoes and tomato puree, scraping up any browned bits. Gently nestle meatballs into sauce, adding any accumulated juices.

To pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

To slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until meatballs are tender, 3 to 4 hours. (If using Instant Pot, select high slow cook function and increase cooking range to 4 to 5 hours.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add several spoonfuls of sauce (without meatballs) and basil and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve pasta with remaining sauce and meatballs.

Nutrition information per serving: 593 calories; 173 calories from fat; 19 g fat (6 g saturated; 0 g trans fats); 93 mg cholesterol; 667 mg sodium; 77 g carbohydrate; 5 g fiber; 10 g sugar; 28 g protein.

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America’s Test Kitchen provided this article to The Associated Press.