Margherita Pizza Meatballs
By :This Old Gal, Jill Selkowitz
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Rating: 0
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Course Main Course
Cuisine Modern
Browse Category Kid-Friendly, Meat
Duration 30-60 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook
Main Ingredient Eggs, Ground Beef, Heavy Cream, Mozzarella
Prep Time 20 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 4 ounces yellow onion divided
  • 1/4 red wine
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 ounce Pork Rinds
  • 1 tablespoon dried oregano
  • 2 cloves Fresh Garlic
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound lean ground beef
  • 2 cups Rao's Homemade Marinara Sauce
  • 6 ounces mozzarella cheese cubed
  • 1/4 cup fresh basil
  • 1/4 cup Parmesan or Asiago Cheese freshly shredded
Course Main Course
Cuisine Modern
Browse Category Kid-Friendly, Meat
Duration 30-60 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook
Main Ingredient Eggs, Ground Beef, Heavy Cream, Mozzarella
Prep Time 20 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 4 ounces yellow onion divided
  • 1/4 red wine
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 ounce Pork Rinds
  • 1 tablespoon dried oregano
  • 2 cloves Fresh Garlic
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound lean ground beef
  • 2 cups Rao's Homemade Marinara Sauce
  • 6 ounces mozzarella cheese cubed
  • 1/4 cup fresh basil
  • 1/4 cup Parmesan or Asiago Cheese freshly shredded
Votes: 0
Rating: 0
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Instructions
  1. Cut a few slices from the onion and place into bottom of pressure cooker, making sure to separate the onion rings. Pour in wine and half of the marinara sauce.
  2. Into the bowl of a food processor, add the rest of the onion, heavy cream, egg, pork rinds, garlic, oregano, basil, salt and pepper and process until well combined, scraping down the sides half way through.
  3. Add ground beef/pork to food processor and pulse in 5 second intervals (about 3-4 times), until combined.
  4. Divide mixture into 16 pieces. Add 1/3 ounce of cheese cubes (3-5 pieces) (really stuff the meatballs) to the middle of each piece and roll into a tight ball and make sure it is completely sealed.
  5. Pour half the sauce into cooking pot and then add meatballs and cover with the rest of the sauce.
  6. Lock on lid and close pressure valve. Cook at high pressure for 5 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
  7. Remove lid and gently stir in Parmesan/Asiago cheese and fresh basil.
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