Amazing Mozzarella Stuffed Meatballs in Instant Pot

Mozzarella Stuffed Meatballs in Egg Bite Mold (Baby Food Mold) Instant Pot

www.GrandmaBehrendt.com
These meatballs were a winner when I made them back in 2015 and now they have new life in my Instant Pot recipe conversion. Now my son wants me to make a GIANT stuffed meatball version. So watch for that in 2021!
Prep Time 25 minutes
Cook Time 6 minutes
NPR 5 minutes
Total Time 36 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian
Servings 9 meatballs

Equipment

Ingredients
  

  • 1 lb Ground Beef
  • ½ cup Panko Bread Crumbs
  • 1 large Egg
  • 1 Tbsp water
  • 1 tsp salt
  • 2 tsp dried oregano or Italian Seasoning
  • ¼ tsp Ground Pepper
  • 4 in Cheese Sticks cut into about 1 inch pieces or thirds cheesesticks can come different lengths

Instructions
 

  • In a mixing bowl add ground beef, bread crumbs, salt, oregano, and pepper. Beat your egg with water and add to meat mixture. Mix ingredients by hand until well mixed.
  • Cut cheese sticks into about 1 inch pieces. So your cut pieces will fit inside the meat without touching the bottom or poke out of the top of the meat. Your cheese should be completely covered by meat on all sides.
  • I used a food scale, but you can use a measuring cup too, ¼ cup level. Each portion of meat was approx 2 ounces. Gently form a meatball and press your piece of cheese (1 or 2 pieces is fine, I used 2 pieces for a super cheesy middle) into the center. Transfer meatball with cheese into one of the mold portions of your egg bite mold and press down lightly. Do the same with the rest of the meat. I was able to make 9 meatballs with 2 pieces of cheese in the middle. I used 2 molds. The top mold only had 2 meatballs in it.
  • Put 1 cup of water in the bottom of your pot. It is not necessary to cover meatballs with foil or a lid. That would change your cooking time so do not cover. Lower your uncovered mold into the pot and place on top of the trivet. I recommend using a trivet with handles so you can get your mold in and out of the pot as easy as possible. If you don't have handles, then you may want to fashion a foil sling to get your mold in and out of the pot.
  • Cook meatballs for 6 min on High Pressure, NPR for 5 min. Remove and let rest for 1-2 min. Don't worry, your meatballs will be cooked through. DO NOT cover with foil, that will hinder the cooking process. If you overcook these, the cheese will begin to ooze out. You don't want that.
  • Gently remove meatballs with a spoon and transfer to a plate lined with paper towels. There might be a bit of grease depending on how lean your meat is, so the paper towel should blot that up.
  • Serve with sauce or along with your pasta.
  • These would be great on a meatball sub as well.

Notes

Tips: Don't try to overcook the meat. When I cooked them for 10 min and a 10 NPR the meatballs were tighter and the cheese began to ooze outside too much. When I cooked for less time, the cheese is melted in the center, and the outside of the meatball is fully cooked. With the cheese in the middle, you don't have to worry about raw meat in the center. All of the meat is on the outside and gets cooked very well. If you have a favorite meatball recipe, go ahead and use use it. Just add the cheese and use the timing in the recipe. Your cooking time will remain the same. If you increase this recipe to 1.5 scale, you can fully fill 2 molds.
Keyword mozzarella
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Mozzarella Stuffed Meatballs in Egg Bite Mold (Baby Food Mold) Instant Pot

These meatballs were a winner when I made them back in 2015 and now they have new life in my Instant Pot recipe conversion. Now my son wants me to make a GIANT stuffed meatball version. So watch for that in 2021!
Prep Time25 minutes
Cook Time6 minutes
NPR5 minutes
Total Time36 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Italian
Keyword: mozzarella
Servings: 9 meatballs
Author: www.GrandmaBehrendt.com

Equipment

Ingredients

  • 1 lb Ground Beef
  • ½ cup Panko Bread Crumbs
  • 1 large Egg
  • 1 Tbsp water
  • 1 tsp salt
  • 2 tsp dried oregano or Italian Seasoning
  • ¼ tsp Ground Pepper
  • 4 in Cheese Sticks cut into about 1 inch pieces or thirds cheesesticks can come different lengths

Instructions

  • In a mixing bowl add ground beef, bread crumbs, salt, oregano, and pepper. Beat your egg with water and add to meat mixture. Mix ingredients by hand until well mixed.
  • Cut cheese sticks into about 1 inch pieces. So your cut pieces will fit inside the meat without touching the bottom or poke out of the top of the meat. Your cheese should be completely covered by meat on all sides.
  • I used a food scale, but you can use a measuring cup too, ¼ cup level. Each portion of meat was approx 2 ounces. Gently form a meatball and press your piece of cheese (1 or 2 pieces is fine, I used 2 pieces for a super cheesy middle) into the center. Transfer meatball with cheese into one of the mold portions of your egg bite mold and press down lightly. Do the same with the rest of the meat. I was able to make 9 meatballs with 2 pieces of cheese in the middle. I used 2 molds. The top mold only had 2 meatballs in it.
  • Put 1 cup of water in the bottom of your pot. It is not necessary to cover meatballs with foil or a lid. That would change your cooking time so do not cover. Lower your uncovered mold into the pot and place on top of the trivet. I recommend using a trivet with handles so you can get your mold in and out of the pot as easy as possible. If you don't have handles, then you may want to fashion a foil sling to get your mold in and out of the pot.
  • Cook meatballs for 6 min on High Pressure, NPR for 5 min. Remove and let rest for 1-2 min. Don't worry, your meatballs will be cooked through. DO NOT cover with foil, that will hinder the cooking process. If you overcook these, the cheese will begin to ooze out. You don't want that.
  • Gently remove meatballs with a spoon and transfer to a plate lined with paper towels. There might be a bit of grease depending on how lean your meat is, so the paper towel should blot that up.
  • Serve with sauce or along with your pasta.
  • These would be great on a meatball sub as well.

Notes

Tips: Don't try to overcook the meat. When I cooked them for 10 min and a 10 NPR the meatballs were tighter and the cheese began to ooze outside too much. When I cooked for less time, the cheese is melted in the center, and the outside of the meatball is fully cooked. With the cheese in the middle, you don't have to worry about raw meat in the center. All of the meat is on the outside and gets cooked very well. If you have a favorite meatball recipe, go ahead and use use it. Just add the cheese and use the timing in the recipe. Your cooking time will remain the same. If you increase this recipe to 1.5 scale, you can fully fill 2 molds.