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Instant Pot Tangy Meatballs

Instant Pot Tangy Meatballs

Make quick, easy Instant Pot Tangy Meatballs!

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 6 serving

Calories: 675 kcal per serving

Ingredients

  • 2 - Eggs
  • 2 Cups - Quick Cooking Oats or Gluten-Free Oats
  • ½ Cups - Evaporated Milk
  • ½ Cups - Onion
  • 2 Tsps - Salt
  • ½ Tsps - Black Pepper
  • ½ Tsps - Garlic Powder
  • 2 Pounds - Lean Ground Beef
  • 2 Cups - Ketchup
  • 1 ½ Cups - Brown Sugar
  • ½ Cups - Onion
  • 1 Tsp - Liquid Smoke
  • ½ Tsps - Garlic Powder
  • ½ Cups - Water

Instructions

  1. Combine all meatball ingredients in a large bowl.
  2. Spray the rack of the instant pot with a non-stick cooking spray.
  3. Form the meatballs and place them on the rack in the instant pot.  This typically will hold about 12 meatballs.
  4. Pour the water over the meatballs.
  5. In a small saucepan, combine the sauce ingredients on medium-high heat.  Whisk until the sugar is completely dissolved.
  6. Pour about 1/2 of the sauce into a small bowl, use a brush to brush onto the meatballs.  Reserve the remaining sauce for the next batch.  Reserve the sauce that is left in the saucepan to add to the meatballs after they are done. 
  7. Seal the vent on the Instant Pot and cook on high manual pressure for 12 minutes.
  8. Quickly release the steam.
  9. Carefully remove the meatballs.  Serve with the additional sauce that is in the saucepan.
  10. Repeat the steps for the remaining meatballs.
  11. Serve with prepared Idahoan Mashed Potatoes.

Nutrition

Energy: 675 kcal | Total Fat: 12 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 162 mg | Total Carbs: 103 g | Fiber: 3 g | Sugars: 77 g | Proteins: 41 g | Sodium: 1,820 mg | Polyunsaturated: 1 g | Monounsaturated: 5 g

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