ITALIAN MEATBALLS with ORZO, BASIL & TOMATOES

ITALIAN MEATBALLS with ORZO, BASIL & TOMATOES


1 lb. ground beef
½ cup orzo, uncooked
1 small yellow onion, peeled and diced
1 egg, beaten
1 clove garlic, minced
¼ cup fresh basil, minced
1 tsp. ground nutmeg
½ tsp. black pepper
1-½ tsp. salt
2 cups canned diced tomatoes with juice
½ cup tomato juice
Asiago cheese, grated.


In a medium bowl, mix lightly together the beef, orzo, egg, onion, garlic, basil, oregano, pepper and salt. Form into 2-inch meatballs and place in the removable cooking pot. Set to brown and turn the meatballs as they brown. Pour the diced tomatoes with juice around the meatballs. Set to high pressure. Cook for 10 minutes. Use the quick-release method to release the pressure and remove the lid. Remove the meatballs and serve with the remaining sauce and cheese as a garnish.


Yield: 4 servings.