Beef Enchilada Instant Pot Meatballs

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The only thing traditional about my meatballs and sauce is the meat – it’s beef.  While Italian spices are nice, southwestern spices like cumin are ground chipotle pepper are twice as nice. And, rather than slaving away all day in the kitchen with a slow-simmer, I’ve cut the cook time into a tiny fraction of old-school recipes thanks to the Instant Pot.  Check out my recipe for Beef Enchilada Instant Pot Meatballs because, yee-haw, it’s what’s for dinner in 30 minutes.Beef Enchilada Instant Pot Meatballs

 

You know you need this easy Instant Pot dinner recipe in your life, read on! I originally made my Beef Enchilada Instant Pot Meatballs for Beef Loving Texans to add to their growing collection of delicious, nutritious Instant Pot recipes. You can’t beat cooking with lean ground beef in my book, it’s economical, versatile and a real family-pleaser – plus, ounce-for-ounce, has all the protein of a big juicy steak.  I chose a 90/10 ground sirloin for these beef meatballs – I didn’t want so little fat that they were dry and crumbly, but I also didn’t want to be sopping out a bunch of fat from the Instant Pot bowl while I was browning them. Beef Enchilada Instant Pot Meatballs taste like you've slow-simmered all day, but actually only 40 minutes prep to dinner plate! Also great as an appetizer.

So, yeah – BROWING them. Perhaps my favorite feature of an Instant Pot is how foods can be browned, sautéed, caramelized, seared, and so on before moving into the pressure cooking mode. The browning step not only helps the meatballs hold their shape, but also helps develop a richer, more complex taste in the finished recipes. Note that you don’t have to actually cook the meatballs all the way through in the Instant Pot, just brown the outside on all sides, and the pressure cooking will take care of any red or pinkness left on the inside. Browning meatballs in Instant Pot.

I southwestern-ized my meatballs by adding a bit of chipotle chili powder, grated cotija cheese (a hard cow’s milk cheese from Mexico), chopped cilantro and using crushed tortilla chips as the binder. The hearty, robust sauce has a kick to it thanks to my secret ingredient – a can of red enchilada sauce.

You can get these Beef Enchilada Instant Pot Meatballs from prep to plate in about 40 minutes – seriously, friends and family will think you cleared your datebook to spend all day making them. Of course, traditional noodles or zoodles make a tasty combo with these Beef Enchilada Instant Pot Meatballs, but I like to sere with a rice-pepper-corn medley. They would also be tasty with grits, in a sub sandwich roll, wrapped in a tortilla or just eaten solo as an appetizer – perhaps for the big football game coming up! Beef Enchilada Instant Pot Meatballs

BTW, this is the Instant Pot I’ve been using, love it.

Have you tried pressure cooking? What is your favorite recipe so far? Please share in the comments – XOXO, Jennifer 

Beef Enchilada Instant Pot Meatballs
Beef Enchilada Instant Pot Meatballs
Print Recipe
Servings Prep Time
6 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
25 minutes
Beef Enchilada Instant Pot Meatballs
Beef Enchilada Instant Pot Meatballs
Print Recipe
Servings Prep Time
6 servings 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
25 minutes
Ingredients
For Meatballs:
Servings: servings
Instructions
Meatballs:
  1. Whisk together grated cheese, dried onion, half-and-half, eggs, garlic, cilantro, chipotle powder, salt and pepper.
  2. Add Ground Beef to large bowl and pour egg mixture on top. Use hands to mix in until just combined, don’t overwork meat. Add tortilla chips and cilantro and mix in with hands until incorporated into beef mixture.
  3. Add Ground Beef to large bowl and pour egg mixture on top. Use hands to mix in until just combined, don’t overwork meat. Add tortilla chips and cilantro and mix in with hands until incorporated into beef mixture.
  4. Shape meat mixture into 18 meatballs of approximately ¼-cup in size. Set aside.
  5. Whisk together grated cheese, dried onion, half-and-half, eggs, garlic, cilantro, ancho powder, salt and pepper.
Sauce:
  1. Heat olive oil in Instant pot. Add chopped onions, peppers and garlic, stirring occasionally until onion begins to soften and become translucent. Add crushed tomatoes, tomato sauce, tomato sauce, enchilada sauce, cilantro, salt and chipotle powder (may omit if want milder) to onion mixture and stir to combine.
  2. With spoon, add meatballs into sauce and gently submerge. Put lid on Instant Pot, turn knob to “seal” position and set pressure cooker on high for 25 minutes.
  3. When finished cooking, turn knob to vent position to release steam. Top hot meatballs and sauce with additional cheese and cilantro, if desired.
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