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?

1. Evenly divide the cream cheese into cubes, creating 1 cube for each meatball. (Figure 4 meatballs per serving).
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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.

1. 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.

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.