Active Time
15 minutes
Total Time
25 minutes
It’s hard to go wrong with meatballs, but this particular version makes me happy on so many levels. The meatballs are tender and juicy, and once covered in a nice cozy blanket of tomato sauce and melted mozzarella, they’re pretty hard to resist. I like to serve them over sautéed zucchini noodles or in radicchio or cabbage leaves to add a little texture and crunch.
Ingredients
4 servings
Preparation
Step 1
In a medium bowl, combine the egg, 1 cup of the mozzarella, the Parmesan, pork rinds, chopped basil, and garlic. Add the chicken and mix gently using your hands to combine. Form into 28 meatballs about 1 1/2 inches in diameter.
Step 2
Select SAUTÉ on the Instant Pot. When the pot is hot, add 2 tablespoons of the olive oil. Add about half of the meatballs to the hot oil and cook until browned on all sides, turning the meatballs as needed, 6 to 8 minutes. Transfer the meatballs to a plate. Repeat with the remaining meatballs and 2 tablespoons olive oil.
Step 3
Add the tomato paste to the pot. Cook and stir for 1 minute. Add the canned tomatoes and their juice, breaking them apart as you do so. Stir in the dried basil and garlic powder. Return the meatballs to the pot. Select CANCEL.
Step 4
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, use a natural release to depressurize.
Step 5
Top the meatballs with the remaining 1 cup mozzarella and let stand until melted before serving with the basil leaves.
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Reviews (4)
Back to TopThis was a fine recipe, I think it’s getting a bad rap because of the cooking method. You have to be sure there’s enough liquid to build up steam in the instant pot, to avoid burning just rest the meatballs on the sauce and not on the bottom of the pot. You could also brown them on the stovetop or just bake them, then put them in the sauce. Generally the instant pot turns out more tender meatballs, and you can cook the sauce at the same time. I served the small meatballs as an appetizer as part of a multi-appetizer meal for guests; it’s a poultry meatball and it’s about as good as it can get - you can’t really expect too much from the ingredients but it fits as part of a menu. My only problem was that I had to hold them for travel and I had to reheat them, so the sauce kind of broke and got a bit oily - not the fault of the recipe though.
Can’t Cook Without A Book
Coronado, California
10/28/2021
There is no benefit to using an instant pot in this recipe.
Anonymous
9/27/2021
Really bad recipe. Meatballs stuck badly to the pot. Never reached pressure. Got a “burn” notice from the Instant Pot. Had to finish in the microwave. Did anyone test this one?
maryan14173
Lexington, KY
11/17/2020
I made this to recipe using the almond meal and it turned out to be a disaster. Not sure where I went wrong, but the meatballs stuck during sauté (seemed like it was the cheese?), and the tomato sauce seemed to not have enough liquid and burned during pressure initiation. I have it on my stovetop now hoping to salvage. Bummer bc I love the concept. Ideas on how to address?
cmf54735913
1/15/2020
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