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Instant Pot Enchilada Meatballs - Dump and Go Dinner

<p>Bring a little south of the border twist to your standard meatballs with this recipe for saucy Instant Pot Enchilada Meatballs. Topped with red enchilada sauce and a Mexican blend of cheeses, these tasty morsels are sure to please the entire family!</p>
4 Servings Recipe By

Ingredients

  • 1 1/3 cups cook and crumble Cornbread Mix
  • 1/3 teaspoons Salt
  • 6 2/3 fluid ounces Red Enchilada Sauce
  • 6 2/3 ounces Tomato Sauce
  • 2/3 cups Mexican Cheese, Shredded
  • 1 pound Ground Beef

Serving Day Ingredients

  • 1/4 cups Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 meatballs
  • 475 Calories
  • 22g Total Fat
  • 9g Sat Fat
  • 1g Trans Fat
  • 91mg Cholesterol
  • 1308mg Sodium
  • 36g Total Carb
  • 2g Fiber
  • 13g Total Sugars (Includes 0g Added Sugars)
  • 31g Protein
  • 15 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 cornbread, salt, half of the enchilada sauce, half the tomato sauce and half of the cheese.
  3. Crumble the beef into the mixture and blend well.
  4. Shape into 1″ balls. Place in Instant Pot.
  5. Add water, lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Let pressure release naturally for 5 minutes then release any remaining pressure.
  8. Top with remaining sauces and cheese and set to saute to let melt.

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 cornbread, salt, half of the enchilada sauce, half the tomato sauce and half of the cheese.
  2. Crumble the beef into the mixture and blend well.
  3. Shape into 1″ balls and place on a parchment lined baking sheet.
  4. Flash freeze.
  5. Divide remaining sauces among indicated number of quart freezer bags.
  6. Divide cheese among indicated number of pint freezer bags.
  7. Divide frozen meatballs among indicated number of gallon bags. Keep all bags together, 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: 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. Add water and meatballs to Instant Pot. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 6 minutes.
  5. Let pressure release naturally for 5 minutes then release any remaining pressure.
  6. Top with remaining sauces and cheese and set to saute to let melt.

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