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"Yippee-Ki-Yay" Mother Heifer Meatballs
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Prep Time:
15 minutes
15 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
55 minutes
55 minutes
Indulge in succulent, savory meatballs made with a flavorful blend of beef, pork, and Parmesan, cooked in the Instant Pot® with your go-to pasta sauce.
Ingredients:
- 2 tablespoons milk, or more as needed
- 1 cup dry bread crumbs
- 0.75 pound ground beef
- 4 ounces ground pork
- 1 cup minced onion
- 4 ounces Parmesan cheese, grated
- 3 cloves minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 pinch crushed red pepper flakes
- 2 tablespoons butter
- 1 tablespoon oil
- 1 (24 ounce) jar pasta sauce
- 1 (16 ounce) package spaghetti
Instructions:
- Whisk together egg and milk in a large bowl. Stir in bread crumbs, adding more milk if needed. Add ground beef, pork, onion, Parmesan cheese, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Shape into five 3 1/2- to 4-ounce meatballs.
- Preheat a multi-functional pressure cooker like Instant Pot® on Saute mode. Melt butter with oil, then brown meatballs for 1 to 2 minutes per side. Stir in pasta sauce and stop the cooking process.
- Secure the lid, ensuring it is locked tightly. Choose the high-pressure setting following the appliance's guidelines, and program the timer for 8 minutes. Wait for the pressure to increase, approximately 10 to 15 minutes.
- Let the pressure release naturally for about 10 minutes following the manufacturer's instructions, then quick-release for about 5 minutes. Unlock and remove the lid.
- In a large pot, boil salted water. Add spaghetti and cook until al dente, about 12 minutes. Drain.
- Divide the cooked spaghetti among 5 pasta bowls. Spoon sauce over each serving and add a large meatball on top.