Instant Pot Mozzarella Stuffed Meatballs
This recipe is even better than it sounds.
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Servings: 6
Calories: 701kcal
Ingredients
For meatballs:
- 1 pound ground beef
- 1 pound mild italian sausage
- ½ cup almond flour
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese
- 2 eggs
- ½ cup water
- 8 ounces mozzarella cheese cubed
For sauce:
- 1 tablespoon olive oil
- 1 28 ounce can crushed tomatoes
- ½ teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- In a stand mixer, combine together ground beef, italian sausage, almond flour, basil, oregano, garlic, salt, pepper, parmesan, eggs and water. Mix until combined.
- Using a large cookie or ice cream scoop, scoop meat mixture into balls. Press a piece of mozzarella into the middle of each ball and close the meat around the cheese. Repeat the process until all meatballs are prepared.
- In a small bowl, combine the crush tomatoes, garlic, basil, and oregano.
- Add the olive oil to the Instant Pot. Add one cup of the tomato sauce.
- Place raw meatballs over the tomato sauce, stacking once the bottom is covered. Top with remaining tomato sauce.
- Put the lid on the pressure cooker and set the valve to sealing. Press “manual” or “pressure cook” and set time for 7 minutes on high pressure. When the cook time ends, let the pressure release naturally for 5 minutes, then turn valve to venting to quick release the remaining pressure.
- Serve topped with grated parmesan cheese.
Nutrition
Calories: 701kcal | Carbohydrates: 4g | Protein: 39g | Fat: 58g | Saturated Fat: 21g | Cholesterol: 202mg | Sodium: 1378mg | Potassium: 454mg | Fiber: 1g | Vitamin A: 405IU | Vitamin C: 1.5mg | Calcium: 356mg | Iron: 3.8mg