UMAMI PRESSURE COOKER MEATBALLS

By tonyglib

Instant Pot Meatballs Recipe (Pressure Cooker Meatballs): Make umami meatballs in tomato sauce with bursting smokey flavors. Perfect thrifty make ahead freezer meals.

Ingredients

• 1 pound (454 g) lean ground beef
• 4 strips bacon (roughly 80 grams), minced
• 1 small onion, roughly chopped
• 4 cloves garlic, roughly minced
• 1 extra large egg, beaten
• 1 teaspoon (1.8 g) dried oregano
• 1 teaspoon (2 g) fennel seed, ground
• 1/2 teaspoon (2.5 ml) Worcestershire sauce
• 1/2 teaspoon (1.5 g) kosher salt
• 1/4 teaspoon (0.5 g) black pepper
• 1/2 cup (31 g) panko bread crumbs
• 1/4 cup (62.5 ml) milk
• 60 - 70 grams cheese (we used 40 grams freshly grated Parmesan cheese & 30 grams Mozzarella cheese)
• 2 cups (500 ml) unsalted homemade chicken stock
• 398 mL tomato sauce
• 156 ml tomato paste
• 1 teaspoon (1.4 g) basil
• 1 teaspoon (1.8 g) dried oregano

Preparation

Step 1

Instructions
Mix the Meatballs Ingredients: Combine all the meatballs ingredients in a large mixing bowl. Add the dry ingredients first, then the wet ingredients. Mix well with your hands.
Make the Easy Tomato Sauce: 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.
Preheat Oven & Test Seasoning: 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.
Roll the Meatballs: Gently roll the meatballs mixture with your hands into ball shapes. As shown in the video, we like to serve ours with the size that is slightly bigger than a golf ball. You should be able to create 8 – 12 meatballs with the listed amount of ingredients.
Browning in the Oven: 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 or pressure cooker. Close lid and pressure cook at high pressure for another 5 minutes, then quick release.
Serve: 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.

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Instructions