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Instant Pot Sweet and Sour Meatballs - Ready to Eat 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
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/2 cups Rice Vinegar
  • 1/2 cups Ketchup
  • 1/2 cups Brown Sugar
  • 2 cups Chunks Pineapple, Canned
  • 2 tablespoons Soy Sauce
  • 2 teaspoons Olive Oil
  • 2 tablespoons Cornstarch
  • 1/4 cups Water
  • 1 cup dice Bell Pepper, Red
  • 1 cup dice Bell Pepper, Green

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, breadcrumbs, salt and pepper.
  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 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. **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, breadcrumbs, salt and pepper.
  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 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 and let cool.
  12. Divide among indicated number of bags. Seal, 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: In fridge
  2. Reheat in microwave until heated through.

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