Insalata Caprese Mini Meatballs
This recipe offers a fun twist on not only the traditional party meatball but on the classic insalata caprese. The caprese salad is named for the beautiful isle of Capri and is now loved around the world. The mozzarella used in both the salad and in this dish is now widely made with cow’s milk, but if you want to be authentic, find some made from buffalo milk. Now that’s Italian!
Servings Prep Time
20meatballs 20minutes
Cook Time
30minutes
Servings Prep Time
20meatballs 20minutes
Cook Time
30minutes
Ingredients
  • 1/2lb ground beef
  • 1/2lb ground pork
  • 2 large eggs
  • 1tbsp Italian seasoning
  • 1tsp garlic powder
  • 1tsp celery seed
  • 1/2tsp onion powder
  • 1/2tsp smoked paprika
  • 1/2cup old-fashioned oats
  • 20 mini mozzarella ballsalso called ciliegine
  • 3tbsp avocado oildivided
  • 14 1/2oz diced tomatoesdrained, 1 can
  • 2cups Water
  • 20 fresh basil leaves
  • 5 pearl tomatoessliced into 20 slices
  • 1tbsp olive oil
  • 1tbsp balsamic vinegar
Instructions
  1. In a medium bowl, combine beef, pork, eggs, Italian seasoning, garlic powder, celery seed, onion powder, smoked paprika, and oats. Form into 20 meatballs. Press 1 mozzarella ball into the middle of each of the meatballs.
  2. Press the Sauté button on the Instant Pot®. Heat 2 tbsp avocado oil. Place 10 meatballs around the edge of the Instant Pot®. Sear all sides of the meatballs for 3–4 minutes. Remove meatballs from Instant Pot® and set aside. Add the remaining 1 tbsp avocado oil and sear remaining meatballs for 3–4 minutes. Remove meatballs from Instant Pot® and set aside.
  3. Discard extra juice and oil. Add seared meatballs to a 7 cup glass dish. Add drained diced tomatoes.
  4. Add 2 cups water to the Instant Pot®. Add trivet. Place the glass dish on top of the trivet. Lock lid.
  5. Press the Manual button and adjust time to 20 minutes.
  6. When the timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  7. Skewer a meatball, a basil leaf, and a tomato slice on a toothpick. Repeat 20 times. Drizzle skewered meatballs with olive oil and balsamic vinegar. Serve immediately.
Recipe Notes

*Manual and Pressure Cook buttons are interchangeable