meatballs2 small

I suppose there aren’t too many ways to re-write the recipe for meatballs – but I will give it a go because, clearly, I am avoiding housework and other more important duties. You will also notice that my recipes will get one MAYBE two photos. I will not take pictures every step of the process. I am much too messy of a cook and I’m super lazy. So, fuck that noise. Anyway, here is my go to Instant Pot recipe for balls of meat.

Whatcha need:

1 lb lean ground turkey
1 lb ground sirloin
1 egg
¾ cup whole grain (or gluten free if you’re one of those) bread crumbs
1 tbsp parsley (just because I want you to get green shit in your teeth)
1 ½ tsp Italian Seasonings (basil, oregano, etc…)
1 tsp sea salt
1 tsp garlic powder (remember, man, Penzey’s is best)
½ cup grated parm (I use reduced fat – but I know this is an unpopular choice…do what you wanna do)
Fresh mozzarella cut into ¼ inch squares, approximately
2 tsp olive oil
Your choice of pasta sauce (I make my own – but no pressure)

Whatcha gotta do:

Mix everything except the oil, mozzarella and the sauce. Use your hands. Get all up in there. You know you like it, you gross mother fucker.

With your hands, gently yet firmly form the meat into balls. I prefer a good, healthy scrotum size. This will be a familiar exercise to most of you. Enjoy.

While forming the balls, stick a chunk of mozz into the middle of the ball and form the meat all the way around the cheese. Make sure the cheese chunk is safely tucked and hidden inside the meat. Obviously, do this for all of the balls because doing it for just one would be really weird.

Put the olive oil in the bottom of the IP pot. Turn on the sauté function just to warm up the oil a bit, turn off the pot and carefully place the balls in the bottom of the pan. Layer if necessary.

Pour about 2 cups of sauce over the balls. I like to have more sauce on the side – it may get a little thin in the IP and I like it thick (that’s what she said). Good lord, this meatball recipe was just asking for trouble.

Lock the lid, make sure the vent is closed and set to Manual for 5 minutes. Let the pressure naturally release for 10 minutes. When finished, release the rest of the pressure if not already done and safely open the pot because facial burns suck ass.

While they are cookin’ – prepare your pasta or whatever. I make zucchini noodles for me and spaghetti for the other people in my house. I also make salads because I am part rabbit and I appreciate the roughage.

Well, there ya have it – Healthy(ish) Cheese Stuffed Balls of Meat in a matter of minutes. Don’t say I never gave ya anything.

 

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