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Instant Pot BBQ Meatballs - Dump and Go Dinner

<p>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!</p>
6 Servings Recipe By

Ingredients

  • 1 1/2 pounds Ground Beef
  • 1 cup Milk
  • 1 individual Egg
  • 1 cup Bread Crumbs
  • 1/2 cups dice Onion
  • 1 teaspoon Salt
  • 1 teaspoon Chipotle Chili Powder
  • 1/4 teaspoons Garlic Powder #1
  • 1/4 teaspoons Black Pepper
  • 1 cup Ketchup
  • 3/4 cups Brown Sugar
  • 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoons Soy Sauce
  • 1/4 teaspoons Onion Powder
  • 1/4 teaspoons Garlic Powder #2

Serving Day Ingredients

  • 2 teaspoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 meatballs
  • 462 Calories
  • 16g Total Fat
  • 5g Sat Fat
  • 1g Trans Fat
  • 114mg Cholesterol
  • 939mg Sodium
  • 51g Total Carb
  • 0g Fiber
  • 36g Total Sugars (Includes 31g Added Sugars)
  • 29g Protein
  • 16 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. In a large bowl, combine the ground beef with milk, eggs, bread crumbs, onion, salt, chipotle chili powder, garlic powder #1, and black pepper.
  3. Shape into 1 inch balls.
  4. Heat olive oil in Instant Pot on saute function until hot. Brown meatballs in batches. Remove to a plate once done.
  5. Add 1 cup of water to the Instant Pot and layer meatballs as evenly as possible.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 6 minutes.
  8. In a bowl, whisk together ketchup, brown sugar, worcestershire, soy sauce, onion powder, and garlic powder #2.
  9. Naturally release pressure for 5 minutes then release any remaining pressure.
  10. Empty cooking liquid and pour sauce over the meatballs. Set on saute until sauce is heated through.

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. In a large bowl, combine the ground beef with milk, eggs, bread crumbs, onion, salt, chipotle chili powder, garlic powder #1, and black pepper.
  2. Shape into 1 inch balls and lay on a parchment lined baking sheet.
  3. Flash freeze meatballs.
  4. In a bowl, whisk together ketchup, brown sugar, worcestershire, soy sauce, onion powder, and garlic powder #2.
  5. Divide sauce between indicated number of quart sized bags.
  6. Divide meatballs between gallon sized bags.
  7. Place a sauce bag in each of the meatball bags.
  8. Label and freeze all bags.

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: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place sauce packet in hot water until thawed.
  4. Heat olive oil in Instant Pot on saute function until hot. Brown meatballs in batches. Remove to a plate once done.
  5. Add 1 cup of water and meatballs to the Instant Pot.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 6 minutes.
  8. Naturally release pressure for 5 minutes then release any remaining pressure.
  9. Drain the cooking liquid and add sauce. Change to saute until sauce is warmed through.

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