1. Ingredients (4 servings)
   • 450 g lean ground beef
   • 60 g breadcrumbs (use whole wheat or panko if preferred)
   • 1 egg (large)
   • 5 g garlic powder
   • 5 g dried Italian herbs (basil, oregano, thyme)
   • Salt & pepper to taste
   • 500 g tomato sauce (passata or canned crushed tomatoes)
   • 120 ml water or beef broth (to thin the sauce)
2. Instructions
   1. Form the Meatballs
      • In a mixing bowl, combine ground beef, breadcrumbs, egg, garlic powder, herbs, salt, and pepper. Gently mix until just combined. Form into meatballs (about 12–15 total).
   2. Brown (Optional)
      • On Sauté mode, lightly brown the meatballs in a drizzle of oil (optional for extra flavor), turning carefully.
   3. Add Sauce
      • Pour tomato sauce and water/broth over the meatballs.
   4. Cook
      • Seal the lid and cook on High Pressure for 7 minutes. Let pressure release naturally for 5 minutes, then do a quick release.
   5. Serve
      • Taste and adjust seasoning. Serve over whole wheat pasta, zoodles, or on their own with veggies.
3. Cook Time
   • ~7 minutes pressure cook (+5 min natural release; plus any browning time)
4. Approx. Macros (per serving, meatballs + sauce only)
   • Calories: ~320 kcal
   • Protein: ~28 g
   • Fat: ~15 g
   • Carbs: ~15 g

(Serving with pasta, rice, or other sides will alter carbs and calories.)