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Instant Pot Cheese-Filled Meatballs - Dump and Go Dinner

<p>A warm center of luscious cream cheese nestled in a savory envelope of ground beef, onions and breadcrumbs takes the experience of meatball enjoyment to the next level with these Cheese-Filled Meatballs.</p>
4 Servings Recipe By

Ingredients

  • 8 ounces Cream Cheese
  • 1 cup dice Onion
  • 2 pounds Ground Beef
  • 1 teaspoon mince Garlic, Cloves
  • 4 tablespoons chop Italian Parsley, Fresh
  • 2 individual Egg
  • 1 teaspoon Salt
  • 1 cup Bread Crumbs
  • 2/3 tablespoons dice Oregano, Fresh

Serving Day Ingredients

  • 1/2 cups Water
  • 2 teaspoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 meatballs
  • 786 Calories
  • 49g Total Fat
  • 22g Sat Fat
  • 2g Trans Fat
  • 318mg Cholesterol
  • 1035mg Sodium
  • 25g Total Carb
  • 0g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 57g Protein
  • 23 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. Evenly divide the cream cheese into cubes, creating 1 cube for each meatball. (Figure 4 meatballs per serving).
  3. Mix onions, ground beef, garlic, parsley, eggs, salt, bread crumbs and oregano well in a large bowl. Knead together.
  4. Using approximately .25 cups meat, flatten out a patty.
  5. Place a cream cheese cube in the middle of the meatball and wrap the meat around the cream cheese, sealing the cheese within the meatball.
  6. Saute meatballs and oil in Instant Pot in batches until browned.
  7. Place all meatballs in Instant Pot, trying to keep layers as even as possible. Pour water on top.
  8. Lock lid into place and seal steam nozzle. Cook on high pressure for 6 minutes.
  9. Release pressure naturally for 5 minutes then release any remaining pressure.

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. Evenly divide the cream cheese into cubes, creating 1 cube for each meatball. (Figure 4 meatballs per serving).
  2. Mix onions, ground beef, garlic, parsley, eggs, salt, bread crumbs and oregano well in a large bowl. Knead together.
  3. Using approximately .25 cups meat, flatten out a patty.
  4. Place a cream cheese cube in the middle of the meatball and wrap the meat around the cream cheese, sealing the cheese within the meatball.
  5. Arrange meatballs on a baking sheet and flash freeze.
  6. Divide meatballs among indicated number of gallon 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 frozen contents into inner pot.
  4. Saute meatballs and oil for 5 minutes.
  5. Add water. Lock lid into place and seal steam nozzle. Cook on high pressure for 6 minutes.
  6. Let pressure release naturally for 5 minutes, then release any remaining pressure.

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