Parmesan Dijon Meatballs
Ready in about 40 minutes. Servings 4.
Nutrition
per per serving509
Calories
43.1g
Protein
14.6g
Carbs
30.2g
Fat
Ingredients
| 0.25 cup | 60 ml | parmesan cheese |
| 1 tsp | 5 ml | Dijon mustard |
| 1 tbsp | 15 ml | canola oil |
| 1 | egg, beaten | |
| 1 cup | 240 ml | tomato puree |
| 0.5 tsp | 2.5 ml | cayenne pepper |
| 1 | shallot, minced | |
| 2 cloves | garlic, smashed | |
| 1 cup | 240 ml | chicken bone broth |
| 0.67 pound | 305 g | ground beef |
| 2 slices | bread (soaked in 4 tablespoons of milk) | |
| 0.33 pound | 150 g | beef sausage, crumbled |
| — | Kosher salt and ground black pepper, to taste |
Instructions
Ready in about 40 minutes | Servings 4
Per serving: 509 Calories; 30.2g Fat; 14.6g Carbs; 43.1g Protein; 4.3g Sugars
- In a mixing dish, thoroughly combine the beef, sausage, shallot, garlic, egg, soaked bread, parmesan, salt, black pepper, and cayenne pepper.
- Mix to combine well and shape the mixture into 12 meatballs. Set aside.
- Press the "Sauté" button and heat the oil. Once hot, brown the meatballs for 7 to 8 minutes, rolling them around so that they will brown evenly all around.
- Mix the tomato puree, broth and mustard in the inner pot. Gently fold in the meatballs.
- Secure the lid. Choose the "Meat/Stew" mode and cook for 20 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid. Bon appétit!