Categories: Instant Pot
Ingredients
- Meatballs:
- 1 lb. ground beef
- 3 tbsp. bread crumbs
- 1 tbsp. olive oil
- 2 tsp garlic powder
- 1 tsp each onion powder and dried oregano
- 1/4 tsp each sea salt and black pepper
- Sauce:
- 28 oz. can peeled tomatoes
- 1/2 cup diced white onion
- 3 tbsp. vodka
- 2 tsp each dried basil and oregano
- 2 garlic cloves, minced
- 1/2 tsp each sea salt and smoked paprika
- 1/4 tsp each black pepper and red pepper flakes
- 1/4 tsp raw honey
- 1 tbsp. olive oil
- 1/3 cup heavy cream, room temp
- 1/2 cup basil leaves, chopped
- 1 tbsp. tapioca starch
Directions
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Make meatballs: Line a large baking sheet with parchment. Mix together all meatball ingredients in a large bowl. Using a 3 tbsp. ice cream scoop, portion 8 meatballs. Use your hands to roll into balls; place on sheet. Cover and refrigerate.
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Make sauce: In a blender, combine tomatoes, onion, vodka, basil, oregano, garlic, salt, paprika, black pepper, pepper flakes and honey; blend until smooth. Line a 6 1/2-inch-diameter bowl with a large freezer bag. Add sauce and meatballs to bag. Seal and freeze. Once mixture is frozen, remove bowl.
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When ready to eat, press Saute on Instant Pot and set to Normal/Medium; heat 1 tbsp. oil. Place frozen meatball mixture in pot; cook until some of the sauce has thawed and there is about 1/2 to 1 cup liquid in pot, about 3 minutes. Lock lid and set release valve to Seal. Press Pressure Cook/Manual and set timer to 7 minutes. When cooking is finished, leave vent in seal position and allow pressure to release naturally. When metal pin in lid falls and all pressure is released, unlock lid. Using a slotted spoon, transfer meatballs to a bowl. Add cream and basil to sauce. Whisk tapioca in 1 tbsp. water; whisk into sauce. Serve meatballs with sauce.