
Insalata Caprese Mini Meatballs
COURSE:
Snack, Starter
Insalata Caprese Mini Meatballs
Michelle Fagone
Insalata Caprese Mini Meatballs
Michelle Fagone
Servings:
20 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
- 225 g beef mince
- 225 g pork mince
- 2 large eggs
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp celery seed
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 120 g old-fashioned oats
- 20 mini mozzarella balls
- 3 tbsp avocado oil
- 400 g diced tomatoes drained
- 500 ml Water
- 20 fresh basil leaves
- 20 slices of tomatoes
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
Instructions
- In a medium bowl, combine beef, pork, eggs, Italian seasoning, garlic powder, celery seed, onion powder, smoked paprika, and oats.
- Form into 20 meatballs, then press 1 mozzarella ball into the middle of each of the meatballs.
- Select Sauté on the Instant Pot and heat 2 tbsp avocado oil. Place 10 of meatballs around the edge of the Instant Pot and sear all sides of the meatballs for 3–4 minutes.
- Remove the meatballs and place into a large heatproof bowl (that will fit inside your Instant Pot – see step 6) then add the remaining 1 tbsp avocado oil and sear the remaining meatballs for 3–4 minutes too.
- Once all browned, place all the meatballs in the bowl and add the chopped tomatoes.
- Press cancel on the Instant Pot and add 2 cups water inside and add the trivet. Place the glass bowl with meatballs and tomato sauce on top of the trivet and secure the lid.
- Select Pressure Cook, and set the time to 20 minutes.
- When the cooking program has finished, let the pressure release naturally for 10 minutes, then quick-release any additional pressure until float valve drops and then unlock lid.
- Skewer a meatball, a basil leaf, and a tomato slice on a toothpick. Repeat 20 times.
- Drizzle skewered meatballs with olive oil and balsamic vinegar. Serve immediately.