How could you resist?
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.
1/2 cup grated Parmesan cheese (2 ounces)1/2 cup crushed pork rinds or almond meal2 tablespoons chopped fresh basil, plus 1/4 cup thinly sliced fresh basil for garnish2 cloves garlic, minced1 1/2 pounds ground chicken4 tablespoons olive oil, divided1 tablespoon tomato paste
1 (14.5-ounce) can whole peeled plum (Italian) tomatoes, undrained1 teaspoon dried basil, crushed1 teaspoon garlic powderStep 1In 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 2Select 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. headtopics.com
Step 3Add 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 4Secure 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 5Top the meatballs with the remaining 1 cup mozzarella and let stand until melted before serving with the basil leaves. Read more: epicurious »
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