So, how are you doing? It is our 22nd day staying unsociably away from others and I am getting used to it. While I took the weekend off from writing, I was cooking and baking up a storm—more on all that later.
Today I want to talk about meatballs. I love meatballs and I love the convenience of having bags of them in the freezer so I can use them anytime with anything. My Instant Pot meatballs are fast to make—you don’t even need to brown them before simmering.
The secret to making tender meatballs is to mix lightly to just combine the ingredients. Over-mixing activates the naturally occurring myosin that makes meatballs tough and rubbery. Avoid over-mixing once the ground meats have been added to the egg and spice mixture.
After scooping and shaping the meatballs, bring the marinara sauce and water to a simmer using the Instant Pot’s sauté function, then pile the meatballs into the sauce. You’ll need to stack the meatballs on top of one another, but do avoid mashing them together. Depending on the size of your Instant Pot you may have to do this in two cook cycles.
Serve meatballs over pasta, polenta, or on sub rolls, or as an appetizer with Happy Hour.
Prep time: 20 minutes
Cooking cycle time: 25 minutes
Yield: About 90 mini-meatballs
4 tablespoons olive oil
2/3 cups yellow onion, minced
2 large eggs, beaten
1/2 cup cream or whole milk
4 cloves garlic, minced
2/3 cups finely grated Parmesan cheese
1 cup panko breadcrumbs
1 tablespoon oregano
1 teaspoon thyme
1/2 teaspoon red chile flakes
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
8 ounces uncooked Italian sausage (spicy or mild), casings removed (or ground pork)
1-1/2-pounds ground beef (80/20 or leaner)
1-pound ground veal
2 (24 ounce) jars marinara sauce (Rao’s is best)
2 cups water or red wine
Storage: Meatballs can be frozen for up to 3 months.
#Meatballs #InstantPot #Appetizers #PerspectivesTheConsultingGroup
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