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April 1, 2020

Mozzarella Stuffed Meatballs

Post by Debra Murray

These tender meatballs with molten cheese will make your tummy happy!

You are going to love this recipe for Mozzarella Stuffed Meatballs! I have been making meatballs in the pressure cooker/Instant Cooker for decades. Cooking meatballs in stock in the pressure cooker causes the breadcrumbs to absorb the beef stock, giving the meatballs more flavor and creates a very tender meatball.

this is what the meatballs look like in the pressure cooker after 10 minutes

Here is the recipe for Mozzarella Stuffed Meatballs for you electric pressure cooker or Instant Pot. Enjoy. To make it even easier you can just use bottled sauce.

Stuffed Meatballs for the Pressure Cooker
Serves 6 to 8

For the Meatballs:

1 1/2 cups fresh bread crumbs
4 cups beef stock, divided
1 pound ground chuck
1/2-pound ground pork
1 tablespoon extra -virgin olive oil
3 garlic cloves, minced
1 small onion, minced
3/4 cup Romano cheese, grated
1 teaspoon salt
1/2 freshly ground pepper
2 large eggs, beaten
4 mozzarella sticks chilled

Sauce:
4 tablespoons extra-virgin olive oil
4 tablespoon tomato paste
2 cans (28 ounces) Italian tomatoes
3 garlic cloves, minced
1 small onion, minced
1 teaspoon dry oregano
1 teaspoon dried basil
1 tablespoon of butter

In a large bowl, add the ground meat, breadcrumbs and grated cheese.
Pour beef stock into the pressure cooker and heat to a simmer with lid off.
Add the oil to a sauté pan and heat for two minutes, add the onions and cook for 2 minutes, add the garlic and cook 1 minute longer, remove from the burner and let cool.
Beat the eggs, add the seasonings to the eggs and mix well.
When the onions and garlic are cool to the touch, add them to the meat mixture with the onions and garlic.
Form the meatballs into 2 inch balls.
Stuff each meatball with a 2 inch piece of cheese
The Mozzarella Stuffed Meatballs into pressure cooker; secure lid.
When pressure is achieved, set timer for 10 minutes.
When cooking is complete and pressure is fully released, use caution opening lid.
Transfer meatballs to a platter, and pour stock into a separate bowl; skim off fat.
Dissolve tomato paste into 1 cup of strained stock and pour it into the pressure cooker; secure lid.
Add remaining sauce ingredients and meatballs to pressure cooker; secure lid.
When pressure is achieved, set timer for 5 minutes.
When cooking is complete and pressure is fully released, use caution opening lid.
Serve over spaghetti.

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