Cooking Time: 26 Minutes


2 pounds ground pork

1 cup whole milk ricotta cheese

2 eggs

1 cup panko bread crumbs

4 garlic cloves, minced

¼ cup parsley, minced, plus more for garnishing

1½ cups grated Parmesan cheese, divided

2 tablespoons kosher salt, divided

1 teaspoon freshly ground black pepper

2 tablespoons canola oil

4 cups whole milk

1 cup coarse ground grits


1- In a large bowl, combine the pork, ricotta, eggs, bread crumbs, garlic, parsley, ½ cup of Parmesan, 1 tablespoon of salt, and pepper. Use your hands or a sturdy spatula to mix well.

2- Use a 3-ounce ice cream scoop to portion the mixture into individual meatballs. Use your hands to gently form them into balls.

3- Select SEAR/SAUTÉ and set to HI. Select START/STOP to begin. Let preheat for 5 minutes.

4- Add the oil. Add half the meatballs and sear for 6 minutes, flipping them after 3 minutes. Remove from the pot and repeat with the remaining meatballs. Remove the second batch of meatballs from the pot.

5- Add the milk, grits, and remaining 1 tablespoon of salt and stir. Gently place meatballs back in the pot. They will sink slightly when placed in the milk. Assemble pressure lid, making sure pressure release valve is in the SEAL position.

6- Select PRESSURE and set to HI. Set time to 6 minutes. Select START/STOP to begin.

7- When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

8- Sprinkle the remaining 1 cup of Parmesan cheese over the top of the grits and meatballs. Close crisping lid.

9- Select BROIL and set time to 8 minutes. Select START/STOP to begin.

10- When cooking is complete, serve immediately.


InfoCalories: 544

Total Fat: 32g

Sodium: 763mg

Carbohydrates: 28g

Protein: 37g.