Instant Pot Umami Meatballs
Umami-rich meatballs with bacon and Parmesan, browned in the oven and finished in an easy tomato sauce made in the Instant Pot.
Nutrition
per per servingIngredients
| 454 g | lean ground beef | |
| 4 strips | bacon, minced | |
| 1 | small onion, roughly chopped | |
| 4 cloves | garlic, roughly minced | |
| 1 | extra large egg, beaten | |
| 1 tsp | 5 ml | dried oregano |
| 1 tsp | 5 ml | fennel seed, ground |
| 0.5 tsp | 2.5 ml | Worcestershire sauce |
| 0.5 tsp | 2.5 ml | kosher salt |
| 0.25 tsp | 1.3 ml | black pepper |
| 0.5 cup | 120 ml | panko bread crumbs |
| 0.25 cup | 60 ml | milk |
| 65 g | cheese (Parmesan + Mozzarella) | |
| 2 cup | 480 ml | unsalted chicken stock |
| 1.3333 cup | 320 ml | tomato sauce |
| 0.6667 cup | 160 ml | tomato paste |
| 1 tsp | 5 ml | basil |
| 1 tsp | 5 ml | dried oregano (for sauce) |
Instructions
Prep Time: 30 minutes. Cook Time: 10 minutes. Total Time: 40 minutes. Servings: 8. Calories: 223 kcal. Author: Amy + Jacky.
- Mix Meatballs Ingredients: Combine all the meatballs ingredients in a large mixing bowl. Pro Tip: Add the dry ingredients first, then the wet ingredients. Mix well with your hands. Ensure the egg is beaten before adding it to the meatball mixture.
- Make 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.
- Make Meatballs: Gently roll the meatballs mixture with your hands into ball shapes. Pro Tip: As shown in the video, we like to serve ours slightly bigger than the size of a golf ball. You should be able to create 8-12 meatballs with the listed amount of ingredients.
- Brown in 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 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 in tomato sauce in 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 is 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, sprinkle more cheese on top of the meatballs when it's served.
For Juicy Meatballs: Meatballs' juice will continue to escape into the tomato sauce the longer you cook it, so if you like juicy meatballs, it is best to serve immediately or keep warm for up to 30 minutes. Freezer Meals or Batch Cooking: Cook a bigger batch and freeze some cooked meatballs in the freezer for up to 3 months. Reheating Frozen Meatballs: Depending on the size of the Instant Pot Meatballs, you can pressure cook them frozen with tomato sauce at High Pressure for 8-10 minutes, then Quick Release. Confirm the internal temperature of the meatballs to be at least 145 F before serving.