Ingredients
- 1 pound ground beef, turkey, or overpriced meatball mixture (makes 15 or so)
- 1/3 cup bread crumbs
- 2 tablespoons freshly grated Parmesan Cheese
- 1/4 cup beef stock
- 1 egg
- 2 tablespoons fresh chopped parsley
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- 3/4 teaspoon pepper
- pinch red pepper flakes
- 1 cup beef stock or water
Directions
Step One: Make the Meatballs—
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- Mix together the binding ingredients for meatballs.
- Add in the ground meat and mix until just combined.
- Do not over mix or you will have tough meatballs.
- Roll meatballs into 1 inch balls.
- Place on cookie sheet
- Once your meatballs are formed, it is essential you freeze them for 10-15 minutes to help hold their shape as they are browning.
- Turn your instant pot to saute and allow to heat up to HOT.
- Add in 1 tablespoon oil and let heat for 1 minute. Brown each 1-2 minutes per side.
- Once meatballs have been browned, remove from pressure cooker and place on paper towel lined plate. Repeat the process until all the meatballs are browned.
Step Two: Prepare the Instant Pot—
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- Pour in 1 cup beef stock into pressure cooker.
- Use 1 cup stock for a 6 quart pressure cooker.
- Water can be used in place of stock if desired.
- Add in trivet to inner pot of pressure cooker
Step Three: Cook the Meatballs—
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- Gently, place prepared meatballs onto trivet, stacking as needed.
- Place lid on pressure cooker and be sure vent knob is pointed to sealed.
- Cook on high pressure for 7 minutes.
- Let pressure release naturally for at least 5 minutes before releasing pressure manually
