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Instant Pot Veggie Loaded Meatballs - Lunch

<p>Adding shredded carrots and zucchini to homemade meatballs amplifies their nutritional value and imparts additional flavor.</p>
4 Servings Recipe By

Ingredients

  • 1/4 cups Bread Crumbs, Italian
  • 3 1/3 tablespoons Skim Milk
  • 2/3 pounds Ground Beef
  • 2/3 teaspoons Cajun Seasoning
  • 1/2 cups grate Carrot
  • 1/2 cups grate Zucchini
  • 17 1/3 fluid ounces Pasta Sauce
  • 1 1/8 cups Water
  • 2 teaspoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 meatballs
  • 257 Calories
  • 12g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 49mg Cholesterol
  • 797mg Sodium
  • 20g Total Carb
  • 1g Fiber
  • 12g Total Sugars (Includes 0g Added Sugars)
  • 19g Protein
  • 8 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 large bowl, mix breadcrumbs in milk.
  3. Add ground beef, cajun seasoning, carrots, and zucchini.
  4. Form into small meatballs using a melon baller (about 1-inch in diameter).
  5. Saute meatballs and oil in batches until browned.
  6. Pour sauce and water into the inner pot of the pressure cooker.
  7. Lock the lid in place and seal steam nozzle.
  8. Cook on high pressure for 6 minutes.
  9. Natural release the pressure for 5 minutes. Remove lid. Turn off.

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. In a large bowl, mix breadcrumbs in milk.
  3. Add ground beef, cajun seasoning, carrots, and zucchini.
  4. Form into small meatballs using a melon baller (about 1-inch in diameter).
  5. Saute meatballs and oil in batches until browned.
  6. Pour sauce and water into the inner pot of the pressure cooker.
  7. Lock the lid in place and seal steam nozzle.
  8. Cook on high pressure for 6 minutes.
  9. Natural release the pressure for 5 minutes. Remove lid. Turn off.
  10. Let cool.
  11. 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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