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Instant Pot Sweet and Sour Meatballs - Dump and Go Dinner

<p>These sweet and sour meatballs are easy to prepare for the freezer, and even easier to throw in instant pot on serving day! And, it's a crowd pleaser!</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Beef
  • 1 individual Egg
  • 1 cup dice Onion
  • 1 cup Bread Crumbs
  • 1/2 cups Rice Vinegar
  • 1/2 cups Ketchup
  • 1/2 cups Brown Sugar
  • 2 cups Chunks Pineapple, Canned
  • 2 tablespoons Soy Sauce
  • 1 cup dice Bell Pepper, Red
  • 1 cup dice Bell Pepper, Green
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 2 tablespoons Cornstarch
  • 1/4 cups Water

Serving Day Ingredients

  • 2 teaspoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 meatballs
  • 621 Calories
  • 17g Total Fat
  • 5g Sat Fat
  • 1g Trans Fat
  • 130mg Cholesterol
  • 1469mg Sodium
  • 87g Total Carb
  • 3g Fiber
  • 58g Total Sugars (Includes 30g Added Sugars)
  • 31g Protein
  • 19 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. Mix together ground beef, egg, onion and breadcrumbs.
  3. Form mixture into meatballs about 1 to 1.5 inches in size.
  4. Mix together rice vinegar, ketchup, brown sugar, pineapple and juice, and gf soy sauce.
  5. Saute meatballs and oil in batches until browned.
  6. Place browned meatballs and sauce in the inner pot. Lock the lid in place and seal steam nozzle.
  7. Cook on high pressure for 6 minutes.
  8. Natural release the pressure for 5 minutes. Remove lid. Turn off.
  9. Dissolve corn starch in water. Add this and peppers to contents in the inner pot.
  10. Saute for 5 minutes or until thickened.
  11. Turn off saute by keeping warm or turning off completely.

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. Mix together ground beef, egg, onion and breadcrumbs.
  2. Form mixture into meatballs about 1 to 1.5 inches in size.
  3. Put meatballs on a baking sheet lined with parchment and freeze until solid.
  4. Mix together rice vinegar, ketchup, brown sugar, pineapple and juice, and gf soy sauce.
  5. When frozen solid, divide the meatballs among gallon freezer bags. Divide the sauce between HALF of the indicated number of quart sized freezer bags.
  6. Divide the bell peppers, corn starch and water between the remaining indicated number of quart sized freezer bags.
  7. Remove as much air as possible from each bag, seal, place a sauce and vegetable quart pouch inside each of the gallon meatball 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 a 64 ounce container.**
  3. Saute meatballs and oil in batches until browned.
  4. Place meatballs and sauce in the inner pot. Lock the lid in place and seal steam nozzle.
  5. Cook on high pressure for 6 minutes.
  6. Natural release the pressure for 5 minutes. Remove lid.
  7. Put the contents of the pepper packet into the pressure cooker and stir.
  8. Saute for 5 minutes or until thickened.
  9. Turn off saute by keeping warm or turning off completely.

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