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.
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 beef1 egg⅓ cup rolled oats2 tbsp Parmesan cheese4 cloves garlic2 tbsp Italian seasoning 1 tsp crushed red pepper flakes
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.
Notes
You can substitute equal amounts of whole wheat bread crumbs for the rolled oats.
For extra flavor you can add beef stock to the bottom of your pot in place of water.
I don’t recommend cooking the meatballs in spaghetti sauce. Things like tomato sauce and crushed tomatoes tend to trigger your Instant Pot's burn notice. Instead add the sauce after your meatballs are finished cooking and turn on the Saute feature to get everything heated.
You can add more red pepper if you like it spicy, or leave it out if you don’t.
Add salt and pepper to taste.
Weight Watchers: 2023 Points: 4 | 4 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan PointsUltimate Portion Fix: For the entire recipe: 4 1/2 Red Containers, 1/2 Blue Container, 1 Yellow Container. Per Serving: 1 Red Container, 1/4 Yellow container, 1/8 Blue Container (I do not count this unless I have more than one serving).