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).
2. 9839144 Upgrade to a paid membership 59150 to unlock all instructions 63814
3. 2134985 Upgrade to a paid membership 42339 to unlock all instructions 54128
4. 3490580 Upgrade to a paid membership 91715 to unlock all instructions 47169
5. 1090218 Upgrade to a paid membership 79740 to unlock all instructions 22771
6. 7638017 Upgrade to a paid membership 8482 to unlock all instructions 50596

Upgrade to a paid membership to unlock all recipe instructions

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
2. 326439 Upgrade to a paid membership 23366 to unlock all instructions 2793
3. 744480 Upgrade to a paid membership 10890 to unlock all instructions 28014
4. 7442049 Upgrade to a paid membership 19420 to unlock all instructions 82352
5. 7896952 Upgrade to a paid membership 64954 to unlock all instructions 679
6. 7111919 Upgrade to a paid membership 94902 to unlock all instructions 54255

Upgrade to a paid membership to unlock all recipe instructions

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.