Contributor

Jul 31, 20232 min

Instant Pot Beef Meatballs

Making these meatballs in my Instant Pot means that supper is done phenomenally quickly.

Instant Pot Beef Meatballs

Lynne Jarche Ford

Makes 12-15 meatballs

Ingredients

  • 680g ground beef

  • 2 tbsp (30 ml) fresh parsley, chopped

  • ¾ cup (187.5 ml) grated parmesan cheese

  • ½ cup (125 ml) flour, or ½ cup (125 ml) breadcrumbs

  • 2 eggs

  • 1 tsp (5 ml) salt

  • 1 tsp (5 ml) pepper

  • 1 clove garlic, finely chopped

  • 1 tbsp (15 ml) onion, finely chopped

  • 1 tsp (5 ml) oregano

  • ⅓ cup (83 ml) warm water

  • 1 tbsp (15 ml) canola or olive oil

  • 3 cups (750 ml) of your favourite sauce (bolognaise, tomato, etc.)

SAUCE: I made a rich red wine and stock sauce using a beef stock cube and 1 tbsp (15 ml) of tomato passata. Thicken with a spoonful of cornflour.

Method

  1. To make the meatballs, combine all the ingredients (except the sauce) and mix thoroughly by hand. Form the mixture into 12-15 meatballs.

  2. Choose the “Fry” function on your pressure cooker, add the oil, heat, and brown the outsides of the meatballs quickly to give them some colour. After browning them, arrange the meatballs in the pot leaving a small space between each one so they do not touch.

  3. Pour the sauce evenly over the meatballs (if the sauce is quite thick you can add in a little bit of water to dilute the sauce).

  4. Close the lid of the pressure cooker and, using the menu knob, select the “Meat” function. Using the +/- buttons adjust the time to 10 minutes. Press “Start” to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside.

  5. When the timer ends, the cooker will beep and will switch to the “Keep Warm” function automatically. Press the cancel button.

  6. Release the pressure by holding the pressure-release button on the top of the lid and then open the lid.

  7. Serve the meatballs and sauce over spaghetti, rice, or mashed potatoes.

Enjoy!

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