Spicy Pork-Bacon Meatballs
Mexican-style ground pork and bacon meatballs with chipotle chile in adobo, crushed tortilla chips and Romano cheese, pressure-cooked in a ketchup-tomato sauce and finished with fresh cilantro. Ready in about 15 minutes. Servings 6.
Nutrition
per per serving476
Calories
27.9g
Protein
33.2g
Carbs
24.5g
Fat
Ingredients
| 0.5 cup | 120 ml | Romano cheese, freshly grated |
| 2 slices | bacon, chopped | |
| 2 | chipotle chile in adobo | |
| 0.333 cup | 80 ml | tortilla chips, crushed |
| 1 | egg | |
| — | sea salt and ground black pepper | |
| 1 tsp | 5 ml | dried marjoram |
| 2 cups | 480 ml | tomato sauce |
| 1 lb | 455 g | ground pork |
| 2 tbsp | 30 ml | fresh cilantro |
| 1 | white onion, minced | |
| 1 cup | 240 ml | ketchup |
| 1 tsp | 5 ml | garlic, minced |
Instructions
Ready in about 15 minutes | Servings 6.
Per serving: 476 Calories; 24.5g Fat; 33.2g Carbs; 27.9g Protein; 19.5g Sugars.
- Thoroughly combine the ground pork, bacon, onion, garlic, tortilla chips, Romano cheese, egg, salt, black pepper, and marjoram. Shape the mixture into balls.
- Now, add the ketchup, tomato sauce, and chipotle chile in adobo to the Instant Pot. Place the meatballs in your Instant Pot.
- Secure the lid. Choose the "Manual" setting and cook at High pressure for 6 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve warm garnished with fresh cilantro.