Insalata Caprese Mini Meatballs

This recipe offers a fun twist on not only the traditional party meatball but on the classic insalata caprese. The caprese salad is named for the beautiful isle of Capri and is now loved around the world. The mozzarella used in both the salad and in this dish is now widely made with cow’s milk, but if you want to be authentic, find some made from buffalo milk. Now that’s Italian!

Cuisine

Italian

Course

Kids, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

20 meatballs, 30-60 min, avocado oil, balsamic vinegar, celery seed, contributed, cook 30 min, diced tomatoes, easy, fresh basil leaves, garlic powder, ground beef, ground pork, instant pot ground beef recipes, instant pot meatball recipe, instant pot meatballs, instant pot recipe, italian, italian seasoning, kids, large eggs, main course, meatball, meatball recipe, Michelle Fagone, mini mozzarella balls, old-fashioned oats, olive oil, onion powder, pearl tomatoes, prep 20 min, pressure cook, pressure cooker recipes, sauté, smoked paprika, water

Prep Time

20 min

Cook Time

30 min

Servings

20 meatballs

Ingredients

1/2 lb ground beef
1/2 lb ground pork
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
1/2 cup old-fashioned oats
20 mini mozzarella balls
3 tbsp avocado oil
14 1/2 oz diced tomatoes
2 cups Water
20 fresh basil leaves
5 pearl 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. Press 1 mozzarella ball into the middle of each of the meatballs.
Press the Sauté button on the Instant Pot®. Heat 2 tbsp avocado oil. Place 10 meatballs around the edge of the Instant Pot®. Sear all sides of the meatballs for 3–4 minutes. Remove meatballs from Instant Pot® and set aside. Add the remaining 1 tbsp avocado oil and sear remaining meatballs for 3–4 minutes. Remove meatballs from Instant Pot® and set aside.
Discard extra juice and oil. Add seared meatballs to a 7 cup glass dish. Add drained diced tomatoes.
Add 2 cups water to the Instant Pot®. Add trivet. Place the glass dish on top of the trivet. Lock lid.
Press the Manual button and adjust time to 20 minutes.
When the timer beeps, let pressure release naturally for 10 minutes. 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.