Insalata Caprese Mini Meatballs

By: I Love my Instant Pot by Michelle Fagone

Insalata Caprese Mini Meatballs
cuisine icon Cuisine
Italian
cuisine icon Course
Kids, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*Manual and Pressure Cook buttons are interchangeable"]
cuisine icon 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, I Love my Instant Pot by Michelle Fagone, 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, 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 icon Prep Time
20 min
cook icon Cook Time
30 min

serving icon 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.
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