MY THREE SEASONS
Instant Pot Meatballs
My Instant Pot Meatballs are inspired by my family’s Italian meatballs and sauce recipe. The great thing is, this recipe is easier and much quicker than the original version!
-ground beef -ground pork -ground veal -white bread -milk or water -eggs -parmesan -garlic -parsley -olive oil -onion -garlic -canned tomatoes -basil
Place bread in a bowl and pour over enough milk or water to cover. Soak at least 10-15 minutes. Squeeze out and discard any extra liquid.
In a large bowl, combined soaked bread, eggs, parsley, cheese and garlic, and mix to combine.
Add ground meats to bread mixture. Season generously with salt and pepper. Mix gently to combine.
Roll meatballs into golf ball sized rounds. Do not pack tightly.
Heat Instant Pot on sauté setting on high. Add oil and meatballs. Cook about 4-5 minutes per side or until well-browned.
Sauté onions and garlic
Reduce heat to medium. Add oil and onion to pot. Season with salt, and sauté about 5-7 minutes or until soft and translucent. Add garlic and sauté for 30 seconds.
Add tomato paste
Add tomato paste and reduce heat to low setting. Cook about 5 minutes, or until slightly darkened in color.
Puree canned tomatoes in blender, and add to pot. Season. Add meatballs and basil. Seal and cook on high for 8 minutes. Natural release for 5 minutes and quick release remaining pressure.
Swipe for a more detailed recipe with troubleshooting tips!