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Insalata Caprese Mini Meatballs
Insalata Caprese Mini Meatballs
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This recipe offers a fun twist on not only the traditional party meatball but on the classic insalata caprese. The caprese salad is named for the beautiful isle of Capri and is now loved around the world. The mozzarella used in both the salad and in this dish is now widely made with cow’s milk, but if you want to be authentic, find some made from buffalo milk. Now that’s Italian!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
5 servings
|
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 large eggs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 cup old-fashioned oats
- 20 mini mozzarella balls also called ciliegine
- 3 tablespoons avocado oil divided
- 14.5 ounce tomatoes diced, drained, 1 can
- 2 cups Water
- 20 leaves basil fresh
- 5 pearl tomatoes sliced into 20 slices
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Ingredients
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Instructions
- In a medium bowl, combine beef, pork, eggs, Italian seasoning, garlic powder, celery seed, onion powder, smoked paprika, and oats. Form into 20 meatballs.
- Press 1 mozzarella ball into the middle of each of the meatballs.
- Press the Sauté button on the Instant Pot. When display reads "hot" add
2 tablespoons avocado oil and heat up the oil. - Place 10 meatballs around the edge of the Instant Pot. Sear all sides of the meatballs for 3–4 minutes. Remove meatballs from Instant Pot and set aside.
- Add the remaining
1 tablespoon avocado oil and sear remaining meatballs for 3–4 minutes. Remove meatballs from Instant Pot and set aside. - Discard extra juice and oil. Add seared meatballs to a
7-cup glass dish. Add drained diced tomatoes - Add
2 cups water to the Instant Pot. Add trivet. Place the glass dish on top of the trivet. Lock lid. - Press the Manual button and adjust time to 20 minutes. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock lid.
- Skewer a meatball, a basil leaf, and a tomato slice on a toothpick. Repeat 20 times.
- Drizzle skewered meatballs with olive oil and balsamic vinegar. Serve immediately. Enjoy!
Recipe Notes
For more recipes by Michelle Fagone, you can purchase her Instant Pot Cookbook here!
Excerpted from The I Love My Instant Pot© Recipe Book by Michelle Fagone. Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved. Photography by James Stefiuk.
Michelle Fagone is a mother of two young girls, an entrepreneur, and an avid Paleo food chef. She has a passion for healthy living and for sharing her unique insights via her recipes, her blog, and now her five cookbooks. While comfort is the basis for most of her recipes, you will often find a twist of exciting flavors and combinations which makes her recipes not only appealing to a broad audience, but uniquely delicious!
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Good flavor, maybe should have seared the meatballs a bit longer so they could absorb the spice flavors a bit more.
Like the flavor of the meatballs is a very nice recipie.
The secind time I made a variation to have some sauce with the same meatballs. To the drippins on the pot I added 3 tomatoes cut into 1 inch cubes, 1 carrot cut into small pieces a few mushrooms cut into small pieces a little of cocking wine and 1/3cup of water seasonwith S&P to taste, place the meatballs on top pf the vegetables and press manual for 12 min wait for natural release.