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Instant Pot Teriyaki Meatballs - Traditional - Dump and Go Dinner

<p>Flavored with crushed pineapple, ginger, and soy sauce these teriyaki meatballs are pressure cooked in a tangy sweet sauce and paired with chunks of peppers and pineapples for a quick, crowd pleasing meal.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Beef
  • 3/4 cups drain Crushed Pineapple, Canned #1, Juice Reserved
  • 1/2 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 3 teaspoons Soy Sauce #1
  • 1/2 teaspoons Garlic Powder #1
  • 1/2 teaspoons Ginger, Ground #1
  • 1/4 cups Soy Sauce #2
  • 3/4 cups Water
  • 1/2 teaspoons Ginger, Ground #2
  • 1/4 teaspoons Garlic Powder #2
  • 1 tablespoon Rice Vinegar
  • 7 1/2 ounces Ketchup
  • 1 1/2 cups drain Chunk Pineapple, Canned #2
  • 1 1/2 cups chunk Bell Pepper, Green

Serving Day Ingredients

  • 1 teaspoon Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 3 meatballs
  • 407 Calories
  • 13g Total Fat
  • 5g Sat Fat
  • 1g Trans Fat
  • 74mg Cholesterol
  • 1821mg Sodium
  • 50g Total Carb
  • 4g Fiber
  • 42g Total Sugars (Includes 9g Added Sugars)
  • 26g Protein
  • 9 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 bowl, mix together with your hands the following: ground beef, crushed pineapple #1 (reserve juice), salt, pepper, soy sauce #1, garlic powder #1 and ground ginger #1.
  3. Form into equal size balls.
  4. Heat the oil in the Instant Pot until hot and brown meatballs in batches. Remove to a plate once done.
  5. Wipe out pot then saute reserved pineapple juice, soy sauce #2, water, ground ginger #2, garlic powder #2, rice vinegar and ketchup.
  6. Add browned meatballs to the sauce, lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 6 minutes.
  8. Natural release pressure for 5 minutes, then release any remaining pressure.
  9. Add drained pineapple chunks #2 and peppers. Use saute function to thicken, if desired.

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 bowl, mix together the following with your hands: ground beef, crushed pineapple #1 (reserve juice), salt, pepper, soy sauce #1, garlic powder #1 and ground ginger #1 .
  2. Form into equal size balls. Place on a parchment lined baking sheet.
  3. Flash freeze.
  4. Meanwhile, in a bowl, combine reserved pineapple juice, soy sauce #2, water, ground ginger #2, garlic powder #2, rice vinegar and ketchup.
  5. Divide sauce among indicated number of quart freezer bags.
  6. Place drained pineapple chunks #2 and green peppers in gallon freezer bags.
  7. Divide meatballs among indicated number of round freezer containers.
  8. Tuck pineapple/pepper and one sauce bag inside a meatball container. 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. Heat the oil in the Instant Pot until hot and brown meatballs in batches. Remove to a plate once done.
  4. Wipe out pot, then add contents from sauce bag.
  5. Add browned meatballs, lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Natural release pressure for 5 minutes, then release any remaining pressure.
  8. Add drained pineapple chunks #2 and peppers. Use saute function to thicken, if desired.

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