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Three Cup Chicken
Meatballs in Easy Tomato Sauce
| By : |
Make this cheesy bacon pressure cooker meatballs in tomato sauce with bursting smoky flavors & juicy textures! Perfect thrifty make ahead freezer meals
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
2-4 servings
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Ingredients
- 1 pound ground beef lean
- 4 strips bacon minced
- 1 small onion roughly chopped
- 4 cloves garlic roughly minced
- 1 large egg beaten
- 1 teaspoon oregano dried
- 1 teaspoon fennel seed ground
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup panko bread crumbs
- 1/4 cup milk
- 2.5 ounces cheese freshly grated Parmesan cheese & Mozzarella cheese go great!
- 2 cups chicken stock low sodium, for tomato sauce
- 13.5 ounces tomato sauce
1 can , for tomato sauce - 2/3 cup tomato paste for tomato sauce
- 1 teaspoon basil for tomato sauce
- 1 teaspoon oregano dried, for tomato sauce
Ingredients
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Instructions
- Combine all the meatballs ingredients (everything excluding tomato sauce ingredients) in a large mixing bowl. Make sure the egg is beaten before adding it to the meatball mixture. Add the dry ingredients first, then the wet ingredients. Mix well with your hands.
- Combine all the tomato sauce ingredients in your Instant Pot or pressure cooker. Mix well until the tomato paste dissolves into the tomato sauce. Close lid and pressure cook at high pressure for 5 minutes, then Quick Release.
- While the tomato sauce is cooking, preheat oven to
450°F . Test the seasoning by cooking a small portion of the meatballs mixture on a skillet over medium high heat. - Gently roll the meatballs mixture with your hands into ball shapes. You should be able to create 8 – 12 meatballs with the listed amount of ingredients.
- Place a piece of parchment paper on your baking tray and gently place the meatballs on it. Place the meatballs in the oven for roughly 12 – 16 minutes until the top is browned but not dried out.
- Pressure Cook the Meatballs: By now, the tomato sauce should be done cooking on the first cycle. Remove the meatballs from the oven and fully submerge the meatballs into the tomato sauce in the Instant Pot. Close lid and pressure cook at high pressure for another 5 minutes, then quick release.
- Remove the meatballs from the tomato sauce. Confirm the internal temperature of the meatballs are at least
145°F . - Optional: Continue to reduce the tomato sauce until desired consistency. Taste the seasoning of the tomato sauce and add in more salt and pepper if desired. If you like, add more cheese on top of the meatballs when it's served. Enjoy!
- Make Ahead Freezer-Friendly: Cook a bigger patch of pressure cooker meatballs and freeze the cooked meatballs in the freezer for up to 3 months. Depending on the size of the meatballs, you can pressure cook them frozen with tomato sauce at High Pressure for 8 – 10 minutes, then Quick Release. Make sure the meatball’s internal temperature to be at least
145°F before serving.
Recipe Notes
- It’s important to test the seasoning of your meatballs mixture by cooking a small piece of it first. Cook it on a pan over medium high heat, adjust the seasoning and repeat this step if necessary before proceeding.
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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I used basil, parsley and oregano in the tomato sauce. Made my own tomato paste by putting 4 fresh tomatoes and a bunch of minced garlic in my Vitamix and pureed. I then simmered it for an hour or so until it reduced to a paste thickness and added that tho the can of tomato sauce.
I added KAF pizza seasoning to the meat along with fresh mozzarella & grated parmesan.
There is no high Setting that could find on the pot, so used the meat setting for the required time. Huge hit with the family.
Anxiously waitting to get my instant pot to cook these meatballs.
The recipe may be delicious, but whats the point of usong the IP, when you’re alrady fussing soth the oven and all? If the whole recipe can’t be cooked in the IP, that defeats the purpose of having it, unless one is cooking a huge meal, wher the IP is playing a major roll in cooking the main part of the dinner. To me, the IP takes away the processing of babysitting your meal, while it’s cooking. Set it…forget it!