Meatball Sliders

By: Ivy Manning

Meatball Sliders
cuisine icon Cuisine
Italian
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4 servings, beef broth, contributed, cook 25 min, dried oregano, easy, egg yolk, fennel seeds, fresh basil leaves, garlic, ground beef chuck, ground pork, italian, Ivy Manning, marinara sauce, mozzarella cheese, pepper, plain yogurt, prep 15 min, pressure cook, salt, shallot, slider buns, white sandwich bread

prep icon Prep Time
15 min
cook icon Cook Time
25 min

serving icon Servings
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
Instructions
  • 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.
  • 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.
  • 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.
  • Stack the basil leaves, roll them up tightly like a sleeping bag, and slice them thinly crosswise to create thin ribbons.
  • 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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