Instant Pot Italian Meatballs
These Instant Pot Meatballs (without sauce) can be made in any electric pressure cooker. Just roll, freeze for a few minutes, and pressure cook for a no stress dinner.
Servings: 4
Calories: 262kcal
Equipment
- Instant Pot 6 qt
- Instant Pot Trivet
Ingredients
- 1 lb ground beef extra lean
- 1 eggs
- ⅓ cup rolled oats
- 2 tbsp Parmesan cheese grated
- 4 cloves garlic minced
- 2 tbsp Italian seasoning
- 1 tsp crushed red pepper
Instructions
- In a large bowl mix together ground beef, egg, rolled oats, Parmesan cheese, garlic, Italian seasoning, and red pepper flakes until well combined. 1 lb ground beef 1 eggs ⅓ cup rolled oats 2 tbsp Parmesan cheese 4 cloves garlic 2 tbsp Italian seasoning 1 tsp crushed red pepper
- Using a cookie scoop make 24 meatballs and use your hands to roll them into a ball.
- Place meatballs onto a cookie sheet and put them in the freezer for at least 15 minutes.
- While your meatballs chill, add 1/2 cup of water to the bottom of the Instant Pot and then place your trivet in the bottom.
- Place chilled meatballs on the trivet.
- Close and lock the lid and place the pressure valve in the sealing position.
- Pressure cook on high for 8 minutes.
- Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
- Gently remove the trivet and separate any stuck meatballs. Serve immediately or store in the fridge for up to 5 days.
Nutrition
Calories: 262kcal | Carbohydrates: 8g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 140mg | Potassium: 459mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg