Directions

1. Combine ground pork, garlic, egg, panko, ricotta cheese, sun-dried tomatoes, parsley, salt, oregano, fennel seeds, chili sauce, paprika, and black pepper in a large mixing bowl. Mix well. Form mixture into meatballs.

2. Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". Add meatballs to pressure cooker and brown. Sear in batches, if needed; set aside.

3. Add onion and carrots and sauté for 5 minutes. Add garlic and sauté an additional minute. Add red wine to deglaze pot. Add tomato paste and sauté 5 minutes.

4. Add beef stock, crushed tomatoes, oregano, basil, and red pepper flakes and stir.
5. Return meatballs to pressure cooker and set to "meat/stew", adjust time to 7 minutes, and press "start/stop".
6. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid and add parsley and Asiago cheese. Serve hot.