Menu

Instant Pot Asian Meatballs - Ready to Eat Dinner

<p>Coated in an umami-rich sauce of sesame, soy, and lime these Asian inspired Instant Pot meatballs make a flavorful statement. Flecked with fresh ginger and cilantro this easy freezer recipe is worth slowing down to savor.</p>
4 Servings Recipe By

Ingredients

  • 1/4 cups Panko Bread Crumbs
  • 1 1/4 pounds Ground Beef
  • 1 individual Egg
  • 1/2 teaspoons Salt
  • 1/3 cups dice Green Onions (Scallions) #1
  • 1 teaspoon mince Garlic, Cloves
  • 1 tablespoon peel and dice Ginger, Fresh
  • 1/4 cups chop Cilantro, Fresh
  • 1 tablespoon Soy Sauce #1
  • 2 teaspoons Sesame Oil #1
  • 2 teaspoons Olive Oil
  • 1 tablespoon Soy Sauce #2
  • 2 teaspoons Sesame Oil #2
  • 2 tablespoons Lime Juice
  • 2 tablespoons Water #1
  • 1/8 cups dice Green Onions (Scallions) #2
  • 1/2 cups Water #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 3 meatballs and 1 tablespoon sauce
  • 358 Calories
  • 23g Total Fat
  • 7g Sat Fat
  • 1g Trans Fat
  • 149mg Cholesterol
  • 743mg Sodium
  • 5g Total Carb
  • 0g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 32g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine panko, ground beef, egg, salt, green onions #1, garlic, ginger, cilantro, soy sauce #1, and sesame oil #1. Mix with your hands until combined well.
  3. Shape 1/4 cup meat mixture into a ball. Repeat with remaining meat mixture.
  4. Heat olive oil in Instant Pot on saute function until hot. Brown meatballs in batches. Remove to a plate once done.
  5. In a bowl, mix soy sauce #2, sesame oil #2, lime juice, water #1 and green onions #2. Set aside.
  6. Place water #2 in Instant Pot and layer meatballs as evenly as possible.
  7. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 6 minutes.
  9. Quick release pressure.
  10. Pour sauce on top of meatballs and set to saute until meatballs and sauce are heated.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine panko, ground beef, egg, salt, green onions #1, garlic, ginger, cilantro, soy sauce #1, and sesame oil #1. Mix with your hands until combined well.
  3. Shape 1/4 cup meat mixture into a ball. Repeat with remaining meat mixture.
  4. Heat olive oil in Instant Pot on saute function until hot. Brown meatballs in batches. Remove to a plate once done.
  5. In a bowl, mix soy sauce #2, sesame oil #2, lime juice, water #1 and green onions #2. Set aside.
  6. Place water #2 in Instant Pot and layer meatballs as evenly as possible.
  7. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 6 minutes.
  9. Quick release pressure.
  10. Pour sauce on top of meatballs and set to saute until meatballs and sauce are heated.
  11. Let cool.
  12. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

© 2024