Instant Pot Cheeseburger Meatball Sandwiches - Ready to Eat Dinner
4
Servings
17
Ingredients
0
Comments
A freezer cooking recipe for a sandwich that is nothing short of heavenly. Saucy and covered in cheese, these Instant Pot Cheeseburger Meatball Sandwiches can quell even the fiercest hoagie craving.
4
Servings
17
Ingredients
0
Comments
Ingredients
- 1 pound Ground Beef
- 1 individual Egg
- ¼ cups mince Onion #1
- ¼ cups Bread Crumbs
- 1 tablespoon Steak Seasoning
- 2 teaspoons Olive Oil
- 15 ounces Tomato Sauce
- ½ cups dice Bell Pepper, Green
- ½ cups dice Onion #2
- 2 tablespoons Brown Sugar
- 1 tablespoon Mustard, Yellow
- 1 tablespoon Worcestershire sauce
- ¼ teaspoons Garlic Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Chili Powder
- 4 individual Sandwich Roll (Sub Bun)
- 1 cup Cheddar Cheese, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
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?
- **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.**
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Prog. Pressure Cooker
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.**
- Combine beef, eggs, onion #1, bread crumbs and steak seasoning. Roll into meatballs.
- Saute meatballs and oil in batches until browned.
- Pour remaining ingredients into inner pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 6 minutes.
- Natural release for 5 minutes then quick release any remaining pressure.
- Spoon into sub buns and sprinkle with cheese.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 sandwich Amount Per Serving
- Calories
- 635
- Total Fat
- 29g
- Saturated Fat
- 11g
- Trans Fat
- 1g
- Cholesterol
- 158mg
- Sodium
- 1925mg
- Total Carbohydrates
- 55g
- Fiber
- 3g
- Sugar
- 18g
- Protein
- 40g
- WW Freestyle
- 18