Meal Prep Instant Pot Italian Stuffed Meatballs
Ingredients
Meatballs
- 2 pounds ground Turkey or Chicken - NOT beef
- 1 egg
- 1, 200 g package cocktail size Bocconcini cheese balls
- 1 garlic clove minced
- 1/2 Tablespoon oregano
Sauce
- 769 mL can crushed tomatoes not diced tomatoes
- 2 garlic cloves minced
- 1/3 cup chopped fresh basil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sugar to offset the tomato acidity
- 1 teaspoon onion powder
- 1 Tablespoon balsamic vinegar
- 2 cups water very important so you don't get scorching and the BURN signal
Rice
- 1 cup rice
- 1 cup water
Instructions
Meatballs
- Mix all of the meatball ingredients (EXCEPT THE CHEESE BALLS) together in a bowl - do not over mix.
- Form meatballs around cheese ball.
- Set meatballs aside
Sauce
- Add all of the sauce ingredients into the inner liner of the instant pot.
- Stir to combine.
- Place meatballs in the sauce (it is ok to stack them).
- Spoon sauce over the meatballs.
- If you are doing pot in pot rice, pour the rice and 1 cup water into your oven proof bowl, and place the trivet and bowl in the pot now. Otherwise skip this step.
- Put the Instant Pot lid on, set to sealing, and set on manual, high pressure for 10 minutes.
- Do a quick release after the pressure cycle
Assembly
- Portion meatballs into storage containers with rice.