Romano and Bacon Meatballs
Ready in about 10 minutes. Servings 6.
Nutrition
per per serving450
Calories
27.8g
Protein
26.7g
Carbs
24g
Fat
Ingredients
| 0.5 cup | 120 ml | Romano cheese, grated |
| 1 cup | 240 ml | seasoned breadcrumbs |
| 0.5 cup | 120 ml | scallions, chopped |
| 1 tbsp | 15 ml | canola oil |
| 1 can (10 1/4 oz) | condensed mushroom soup | |
| 2 | garlic cloves, crushed | |
| 1 cup | 240 ml | tomato paste |
| 1 pound | 455 g | ground beef |
| 2 slices | bacon, chopped | |
| 2 | large eggs, beaten | |
| 0.33 cup | 79 ml | milk |
Instructions
Ready in about 10 minutes | Servings 6
Per serving: 450 Calories; 24g Fat; 26.7g Carbs; 27.8g Protein; 9.9g Sugars
- Thoroughly combine the ground beef, bacon, cheese, breadcrumbs, scallions, garlic, eggs, and milk. Roll the mixture into meatballs.
- Press the "Sauté" button to preheat the Instant Pot. Heat the oil and sear the meatballs until they are browned on all sides.
- Add the canned mushroom soup and tomato paste to the Instant Pot.
- Secure the lid. Choose the "Manual" mode and High pressure; cook for 6 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Serve warm, garnished with mashed potatoes. Bon appétit!