MEATBALLS RECIPES EASY RECIPES

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EASY MEATBALLS – INSTANT POT RECIPES



Easy Meatballs – Instant Pot Recipes image

Provided by Instant Pot Recipe Collection Cookbook

Prep Time 10 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 12

1 lb ground beef
1 egg (beaten)
3 tbsp Italian seasoned dry bread crumbs
1 clove garlic (minced)
1 tsp dried oregano
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
3 cups marinara (or tomato-basil pasta sauce)
Hot cooked spaghetti
Chopped fresh ((optional))
grated parmesan cheese ((optional))

Steps:

  • Combine beef, egg, bread crumbs, garlic, oregano, salt, black pepper and red pepper in medium bowl; mix gently. Shape into 16 meatballs (1 1/2-inch).
  • Pour pasta sauce into Instant Pot®. Add meatballs to sauce; turn to coat and submerge meatballs in sauce.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
  • When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.

EASY MEATBALLS RECIPE - BBC GOOD FOOD



Easy meatballs recipe - BBC Good Food image

BBC Good Food magazine's food editor Barney & his daughter Maisie love making these sausage and beef meatballs to serve on spaghetti with hidden vegetable tomato sauce

Provided by Barney Desmazery

Categories     Main course

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 40 minutes

Yield Makes 40 meatballs, which will feed a family of 4 twice

Number Of Ingredients 21

300g good-quality pork sausage (about 4 large or 8 chipolatas)
1 small onion
1 carrot
1 tbsp dried oregano
500g lean beef mince
50g parmesan , finely grated, plus extra to serve
75g dried breadcrumb
1 medium egg
1 tbsp olive oil
1 carrot (finely grated)
2 sticks of celery (grated)
1 courgette (coarsely grated)
3 garlic cloves (finely grated)
2 red peppers
1 tbsp olive oil
1 tbsp tomato purée
pinch golden caster sugar
splash red wine vinegar
3 x 400g tins chopped tomatoes
cooked spaghetti , to serve
handful basil leaves , snipped

Steps:

  • KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Squeeze some sausages. Get your child to squeeze all the sausagemeat out of the skins into a large bowl. They can hold the sausages or do it by squashing them on a board.
  • Get grating. Get your child to coarsely grate the onion and finely grate the carrot. If the onion starts to hurt their eyes, get them to wear goggles, which is good fun. Grating can take a bit of strength, so you may need to help. Tip these vegetables in with the sausages. While you have the grater out, grate the Parmesan, other vegetables and garlic for the sauce, and set aside.
  • Make a marvellous mix. Next, get your child to add all the other meatball ingredients one by one, except the olive oil, into the bowl and season with black pepper.
  • Squish everything together. Get the child to squish everything together through their hands until completely mixed. Keep an eye on younger children to make sure that they don’t taste any of the raw mix.
  • Roll meatballs. Children as young as three can now roll the meatball mix into walnut-sized balls, then place them on a board or tray. This mix should make 40 balls – counting these is great way to help teach older children basic division. Cover the meatballs with cling film and have a little tidy up.
  • Prepare the red peppers. Firstly, peel the peppers with a vegetable peeler, cut off the tops and bottoms and remove the seeds. Cut the peppers in half and children from the age of four can cut the peppers into strips.
  • Make the sauce. A grown-up will need to help here. Heat the oil in a large saucepan. Add the vegetables and garlic and cook for 5 mins. Stir in the tomato purée, sugar and vinegar, leave for 1 min then tip in the tomatoes and simmer for 5 mins. Get the child to help blitz the sauce with a hand blender. Gently simmer the sauce while you cook the meatballs.
  • Cook the meatballs. Brown the meatballs in the olive oil on all sides then pop them into the sauce, working in batches if necessary. Simmer the meatballs in the sauce for 15 mins, gently stirring until they are cooked through. It’s ready to eat now or cool and freeze in suitable batches for up to 6 months. Serve with spaghetti, some basil and extra Parmesan, if you like.

Nutrition Facts : Calories 375 calories, FatContent 21 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 25 grams protein, SodiumContent 1.5 milligram of sodium

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