Comments: Don’t skip the step that asks you to partially freeze the meatballs. It is meant to help shape them. Otherwise, gravity flattens the little buggers out and they come out looking like Martian spaceships.
Ingredients
- 1 pound meatloaf/meatballs mix (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—
-
- 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
