Fontina Cheese-Stuffed Meatballs
Italian-style turkey-and-beef meatballs with a molten cube of Fontina cheese hidden in the center, simmered in marinara. Ready in about 15 minutes. Servings 4.
Nutrition
per per serving485
Calories
54.1g
Protein
14.7g
Carbs
23.3g
Fat
Ingredients
| 4 oz | 115 g | Fontina cheese, cut into 16 pieces |
| 1 tsp | 5 ml | dried basil |
| 1 tsp | 5 ml | dried rosemary |
| 1 lb | 455 g | ground turkey |
| 0.5 lb | 225 g | ground beef |
| 1 | shallot, finely minced | |
| 1 | bell pepper, deseeded and finely minced | |
| 2 | garlic cloves, minced | |
| 2 slices | bacon, chopped | |
| 1 tsp | 5 ml | dried parsley flakes |
| 0.5 cup | 120 ml | buttermilk |
| 1 tsp | 5 ml | mustard |
| 1 cup | 240 ml | marinara sauce |
| 1 cup | 240 ml | crushed saltines |
| — | sea salt and freshly cracked black pepper |
Instructions
Ready in about 15 minutes | Servings 4.
Per serving: 485 Calories; 23.3g Fat; 14.7g Carbs; 54.1g Protein; 6.4g Sugars.
- Press the "Sauté" button to preheat your Instant Pot. Cook the chopped bacon until crisp; reserve. Cook the ground turkey, beef, shallot, pepper, and garlic until the meat is no longer pink.
- Add the crushed saltines, salt, black pepper, basil, rosemary, parsley, and buttermilk. Stir in the reserved bacon. Shape the meat mixture into 16 meatballs. Insert 1 cube of Fontina cheese into the center of each meatball.
- Add the mustard and marinara sauce to the inner pot; stir to combine and fold in the meatballs.
- Secure the lid. Choose the "Poultry" mode and cook for 5 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve warm.