In a bowl, soak bread crumbs in 2 cups of cream.
Pour stock into pressure cooker and set the dial for 10 minutes.
Add remaining ingredients to bread crumbs; mix and form into 2-‐inch
meatballs.
Place meatballs into the hot stock in the pressure cooker; secure lid.
Set the pressure cooker dial to 20 minutes.
When cooking is complete and pressure is fully released, use cau@on
opening lid.
Transfer meatballs to a plaler, and pour stock into a separate bowl;
skim off fat.
Dissolve tomato paste in the strained stock and pour it back into the
pressure cooker; secure lid.
Add remaining sauce ingredients and meatballs to pressure cooker;
secure lid.
Set the dial on the pressure cooker to 15 minutes.
When cooking is complete and pressure is fully released, use cau@on
opening lid.
Serve over spagheH.
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