Cheese-filled meatballs in a chunky tomato sauce recipe

Ingredients

• ½ onion, very finely chopped
• 1 garlic clove, crushed
• 1 tablespoon barbecue sauce (ideally one with no added sugar)
• 1 tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 lb 12 oz (800 g) minced/ground beef
• 1 large egg or 1 duck egg
• 1 cup (50 g) fresh breadcrumbs, gluten-free breadcrumbs or rice crumbs
• 1 cup (100 g) finely grated Cheddar cheese

• 1 teaspoon olive oil
• ½ onion, chopped
• 1 garlic clove, crushed
• 2 celery stalks, chopped
• 1 teaspoon salt
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato paste
• 14-oz (1 x 400-g) can chopped tomatoes
• 1 teaspoon dried oregano

1. First, make the meatballs. Mix together the onion, garlic, barbecue sauce, tomato paste, mustard, salt, beef, egg and bread- or rice crumbs. Roll into about 15–17 balls, then flatten each one into a flat patty. Place a small mound of grated/shredded cheese in the centre of each, then close the meat up around the cheese to enclose it in a meatball.
2. To make the sauce, press the Sauté button on the multi-cooker and add the olive oil. When hot, add the onion, garlic and celery. Stir for a couple of minutes, then add the salt, vinegar and tomato paste and keep stirring for another few minutes. Next, add the tomatoes and deglaze the pan, then stir in the oregano.
3. Place the meatballs in the sauce. Secure the lid in place and set to Manual or High Pressure for 20 minutes. At the end of cooking, use the NPR method.