Southern BBQ Meatballs

By: Kraft

Southern BBQ Meatballs
cuisine icon Course
Dinner, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Easy Bread Crumb Substitutions:
Forgot to buy bread crumbs? No problem. Crushed cracker crumbs make a simple substitute. Or, make your own bread crumbs. Just cut stale white bread into cubes and bake at 325°F for 15 to 20 min. or until dry and golden brown. Let cool, then process in a food processor to fine crumbs. ","Special Extra:
Sprinkle with additional chopped fresh parsley before serving ","Nutrition Information Per Serving: 120 Calories, 5g Total Fat, 2g Saturated Fat, 45mg Cholesterol, 350mg Sodium, 9g Total Carbohydrate, 1g Dietary Fiber, 3g Total Sugars, 11g Protein, 0%DV Vitamin D, 2%DV Calcium, 10%DV Iron, 6%DV Potassium"]
cuisine icon Keywords
30-60 min, 40 meatballs, black pepper, contributed, cook 40 min, dinner, dry bread crumbs, easy, eggs, fat-free reduced-sodium beef broth, finely chopped fresh parsley, finely chopped onions, instant pot meatball recipe, instant pot recipe, instant pot sauce recipe, instant pot sauces, jar instant pot southern bbq sauce, lea & perrins worcestershire sauce, lean ground beef, meatball, meatball recipe, minced garlic, prep 10 min, pressure cook, pressure cooker recipes, salt, sauté, side dish

prep icon Prep Time
10 min
cook icon Cook Time
40 min

serving icon Servings
40 meatballs
Ingredients
  • 2 lbs lean ground beef
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp minced Garlic
  • 2 tsp LEA & PERRINS Worcestershire Sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 eggs
  • 1 cup dry bread crumbs
  • 1 jar INSTANT POT Southern BBQ Sauce
  • 1/2 cup fat-free reduced-sodium beef broth
Instructions
  • ADD 1 cup water to INSTANT POT. Place trivet in pot.
  • MIX first 8 ingredients in large bowl just until blended. Add half the bread crumbs and 2 tbsp barbecue sauce; mix lightly. Gently mix in remaining bread crumbs.
  • SHAPE meat mixture into 40 meatballs>/sa>. (1/2 inch- 1 inch)
  • PLACE half the meatballs in single layer on trivet; cover with second layer of meatballs. Close and lock lid. Turn Pressure Release Valve to Sealing position.
  • COOK 7 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining steam. Remove lid.
  • USE tongs to transfer meatballs to serving bowl; cover to keep warm. Remove trivet from INSTANT POT. Discard meat juices from pot. Rinse liner, then return liner to pot.
  • ADD beef broth and remaining barbecue sauce to pot; stir. Cook using SAUTÉ setting 3 min. or until heated through, stirring frequently. Pour over meatballs; stir to evenly coat meatballs with sauce.
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