Meatballs – who loves them?! There’s something about meatballs that is comforting to me. Maybe it’s because I grew up excited about ‘spaghetti & meatball’ night, whether it was made at home or was a special dinner out at the local Olive Garden. Regardless, I always remember enjoying pasta with meatballs. It wasn’t a true pasta dish without meatballs in my book! There’s so many ways to prepare them and recently, I decided to stuff them… with cheese. (Anything stuffed with cheese is delicious, by the way.) These meatballs are tender and flavorful with a soft, creamy center of mozzarella cheese. Enjoy them as an appetizer on it’s own or with your favorite pasta…
1/2 low sodium chicken or beef broth
Plug in the IP with insert set in place.
In batches (depending on the size of your IP), lightly brown meatballs.
Once all meatballs have been browned, remove from IP and set aside.
To prepare the sauce in the now empty IP pot with any fat/oil left behind from the meatballs, continue to set on SAUTE, add chopped onion, garlic cloves, and basil; cook 4 minutes or until softened while stirring frequently.
Return the meatballs to the IP.
Press MANUAL and adjust the time to 7 minutes on HIGH pressure.
Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Using tongs, remove the meatballs and serve with sauce.
Garnish with fresh basil before serving if desired.
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