Super Flavorful Instant Pot Greek Meatballs

Instant Pot Greek MeatballsSo, here is a another hack – dump and push Greek Meatballs that can freeze beautifully. Sauce and all. Spend about half an hour on a Sunday, and you will have a Sunday dinner that the family will be excited about.

Want to keep it vegetarian and if you can get past that meatball concept, it works well with cubed eggplant.

Week 12, 2019 and here we go! Looks like spring is just about knocking on my window sill.

About my Instant Pot Greek Meatballs

But now let us get to the recipe on hand. I cannot believe how quickly this all came together. Leaving us with lots of yummy, flavorful sauce. Now sauteing the meatballs. Just shape stack and cook under pressure for two minutes. The seasonings here are dried oregano and lots of fresh garlic. The sauce uses a can of tomato sauce and a good dose of fruity olive oil.  These have potential for working with a large side of salad. Can you guess that is what I served it with?  This week was hectic, but, my make ahead prepping came in handy.

Instant Pot Greek Meatballs

The Story of Life Today

I am rocking this morning so far. It is a rare Saturday, with both children around the house, not racing out on a countless activity.  This is just the pace that I love for my weekend. Calm, almost relaxed, with enough action and chatter to remind me that all is well. Gazing out the window, today I see a bright and almost shiny day. This is why, even though I love fall, the beauty of spring is truly difficult to resist.

Instant Pot Greek Meatballs

Okay, I confess, I have also turned the kitchen into a messy lab. I have been experimenting with perfecting a recipe. I will tell you all about that eventually. For now, let us stick to this recipe super easy, super flavorful Greek meatballs which freeze just perfectly.  I will showcase several of these make ahead and get ready recipe in the weeks to come. A new thing, but that is what freezers are made for.

Super Easy Instant Pot Greek Meatballs

A couple of pointers/cautionary notes

  • The meatballs will feel very sticky, that is OK, resist the temptation to add more breadcrumbs.
  • It is a good idea to make this near a sink, as you will need to wash your hands a few times.
  • Do not try to sauté your meatballs in the instant pot
  • Do not skimp on the amount of olive oil, it all meshes in and gives it that oh so yummy taste.
  • The turkey in the meatballs is plenty good, do not try to monkey around with some kind of heavier meat.

If you like your meatballs check out these cilantro peanut chicken meatballs and Indochinese chili chicken meatballs.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.

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Super Flavorful Instant Pot Greek Meatballs

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Super Flavorful Instant Pot Greek Meatballs

An easy very simple take on turkey meatballs with Greek inspired flavors.

Ingredients

    For the sauce
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons minced garlic
  • 1/2 tablespoon dried organo
  • 1/2 tablespoon dried basil
  • 1 16-oz can of tomato sauce (I use kirkland/costco brand)
  • 1 teaspoon salt or to taste
    • For the meatballs
  • 1 pound of ground turkey or chicken
  • 1 tablespoon minced garlic
  • 2 tablespoons finely chopped onion (about 1/2 a medium sized onion)
  • 1 teaspoon red cayenne pepper
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 teaspoons dried oregano
  • 3 tablespoons feta cheese
  • To finish
  • 1 tablespoon feta cheese
  • 1 tablespoon fresh or dried parsely

Instructions

  1. Turn the instant pot onto saute mode and wait until the display registers hot (you and begin mixing the meatballs, while this happens) add in the olive oil and after a minute add in the fresh garlic.
  2. After a 1 minute, when the garlic turns toffee colored, add in the oregano and basil. Add in the tomato sauce and after a minute turn off the saute function.
  3. Mix together all the ingredients for the meatballs except the feta cheese. With clean hands (hands washed well), take about 1 and 1/2 teaspoons of the meat mixture and make a pocket, add a litte feta cheese and close the pocket covering the feta and place into the tomato sauce.
  4. Continue this way until all the turkey mixture is used up. You will need to stack the meatballs into two layers. So you will have uncooked meatballs not covered with sauce.
  5. When all is done (you should end up with about 25 walnut sized meatballs). Cover and set on 2 minutes of pressure. Let this cook and release pressure after 10 minutes or allow a natural steam release if you have time.
  6. Remove the cover. Gently stir the meatballes into the sauce. Let them rest for 2 minutes and stir again after 3 to 4 minutes.
  7. To serve, garnish with the feta cheese and parsley.
  8. To freeze some of the meatballs, allow the mixture to cool and place in a large ziplock bag and freeze.
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