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Instant Pot
30-60 min4 servingsbeef broth

Meatball Sliders

By Ivy Manning

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4 servings

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30-60 min

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Easy

Meatball Sliders
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Recipe Details

Difficulty: Easy

Prep Time: 15 min

Cook Time: 25 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: Italian

Yield: 4 servings

Ingredients

  • 1 slice white sandwich bread
  • 3 tbsp. plain yogurt
  • 8 oz. ground beef chuck
  • 4 oz. ground pork
  • 1 egg yolk
  • 1 small shallot, minced
  • 1 tsp. dried oregano
  • 1 tsp. fennel seeds
  • 1 tsp. garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 cups marinara sauce
  • 1/2 cup beef broth
  • 1 cup mozzarella cheese
  • 1 cup fresh basil leaves
  • 12 slider buns
These little beef-and-pork meatballs cook in just 5 minutes in the Instant Pot. They’re smothered in mozzarella at the end of cooking and left to stand for just a minute for maximum stretchy cheese goodness. The meatballs can be made and held on the “Keep Warm” function for hours, so they’re an ideal treat for game days.

INSTRUCTIONS

  1. Tear the bread into small pieces and combine in a large bowl with the yogurt. Mash the mixture with a fork until smooth. Add the beef, pork, egg yolk, shallot, oregano, fennel, granulated garlic, salt, and pepper and blend thoroughly with your hands or a wooden spoon. Form the mixture into 12 meatballs, about 2 tablespoons each, rolling them between your palms to compact them slightly.
  2. Pour the marinara sauce and beef broth into the pot, add the meatballs, and lock on the lid. Select the Pressure Cook function and adjust to High Pressure for 5 minutes. When the cooking time is done, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure.
  3. Sprinkle the cheese over the top of the meatballs and cover with a metal or glass lid for 5 minutes to allow the cheese to melt.
  4. Stack the basil leaves, roll them up tightly like a sleeping bag, and slice them thinly crosswise to create thin ribbons.
  5. Serve the meatballs and sauce on the buns, sprinkling with the basil before adding the top half. Pour the sauce into ramekins and serve it on the side for dipping.

Notes

The meatballs and sauce can be stored in an airtight container for up to 5 days. Reheat gently before serving., The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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About the chef

Ivy Manning

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

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