Saute the onion and garlic in olive oil in the Pressure Cooker.
Add the passata, water, Worcestershire sauce and the herbs in the Pressure Cooker and heat until the sauce is bubbling.
In a bowl, combine the egg, rice, parsley, mince plus salt and pepper. Shape into 3cm balls. Place meatballs into the sauce, ensuring they are covered.
In a bowl, combine the egg, rice, parsley, mince plus salt and pepper. Shape into 3cm balls. Place meatballs into the sauce, ensuring they are covered.
Remove from heat. Quick release pressure. Serve with pasta or mashed potatoes and crusty bread and salad.
Notes
For a lighter flavour, use a mixture of pork and veal mince.