|By :Instant Pot Italian by Ivy Manning|
These little beef-and-pork meatballs cook in just 5 minutes in the Instant Pot. They’re smothered in mozzarella at the end of cooking and left to stand for just a minute for maximum stretchy cheese goodness. The meatballs can be made and held on the “Keep Warm” function for hours, so they’re an ideal treat for game days.
|Browse Category||Kid-Friendly, Meat|
|Cooking Technique||Pressure Cook|
|Prep Time||15 minutes|
|Cook Time||25 minutes|
- 1 slice white sandwich bread crusts removed
- 3 tablespoons plain yogurt or half-and-half
- 8 ounces ground beef chuck
- 4 ounces ground pork
- 1 egg yolk
- 1 small shallot finely chopped (about
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 1 teaspoon garlic granulated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups marinara sauce homemade or jarred
- 1/2 cup beef broth homemade or low-sodium store-bought
- 1 cup mozzarella cheese shredded, part-skim
- 1 cup fresh basil leaves
- 12 slider buns toasted
- Tear the bread into small pieces and combine in a large bowl with the yogurt. Mash the mixture with a fork until smooth. Add the beef, pork, egg yolk, shallot, oregano, fennel, granulated garlic, salt, and pepper and blend thoroughly with your hands or a wooden spoon. Form the mixture into 12 meatballs, about
2 tablespoonseach, rolling them between your palms to compact them slightly.
- Pour the marinara sauce and beef broth into the pot, add the meatballs, and lock on the lid. Select the Pressure Cook function and adjust to Highpressure for 5 minutes. When the cooking time is done, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure.
- Sprinkle the cheese over the top of the meatballs and cover with a metal or glass lid for 5 minutes to allow the cheese to melt.
- Stack the basil leaves, roll them up tightly like a sleeping bag, and slice them thinly crosswise to create thin ribbons.
- Serve the meatballs and sauce on the buns, sprinkling with the basil before adding the top half. Pour the sauce into ramekins and serve it on the side for dipping.
The meatballs and sauce can be stored in an airtight container for up to 5 days. Reheat gently before serving.
The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Instant Pot Italian by Ivy Manning
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally. Ivy's work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
All recipes by : Instant Pot Italian by Ivy Manning
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