Insalata Caprese Mini Meatballs


  • 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
  • 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.
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