Chipotle adds a little special something that makes this Instant Pot recipe for BBQ Meatballs stand out. Covered in a sweet and savory barbecue sauce, this is an easy freezer meal you’ll want to have on hand often!
Ingredients
- 1 ½ pounds Ground Beef
- 1 cup Milk
- 1 individual Egg
- 1 cup Bread Crumbs
- ½ cups dice Onion
- 1 teaspoon Salt
- 1 teaspoon Chipotle Chili Powder
- ¼ teaspoons Garlic Powder #1
- ¼ teaspoons Black Pepper
- 1 cup Ketchup
- ¾ cups Brown Sugar
- ½ teaspoons Worcestershire sauce
- ½ teaspoons Soy Sauce
- ¼ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder #2
- 2 teaspoons Olive Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- In a large bowl, combine the ground beef with milk, eggs, bread crumbs, onion, salt, chipotle chili powder, garlic powder #1, and black pepper.
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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.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- In a large bowl, combine the ground beef with milk, eggs, bread crumbs, onion, salt, chipotle chili powder, garlic powder #1, and black pepper.
- Shape into 1 inch balls.
- Heat olive oil in Instant Pot on saute function until hot. Brown meatballs in batches. Remove to a plate once done.
- Add 1 cup of water to the Instant Pot and layer meatballs as evenly as possible.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 6 minutes.
- In a bowl, whisk together ketchup, brown sugar, worcestershire, soy sauce, onion powder, and garlic powder #2.
- Naturally release pressure for 5 minutes then release any remaining pressure.
- Empty cooking liquid and pour sauce over the meatballs. Set on saute until sauce is heated through.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 4 meatballs Amount Per Serving
- Calories
- 462
- Total Fat
- 16g
- Saturated Fat
- 5g
- Trans Fat
- 1g
- Cholesterol
- 114mg
- Sodium
- 939mg
- Total Carbohydrates
- 51g
- Fiber
- 0g
- Sugar
- 36g
- Protein
- 29g
- WW Freestyle
- 16
2 Comments
Join the discussionHas anyone tried this where they cooked the meatballs before freezing? Just thinking I could throw in frozen cooked meatballs in the IP for about 5 min then heat through with the sauce added on saute.
I have not tried it that way but we would LOVE for you to report back and let us know if you try it and it works!