Instant Pot Asian Meatballs
Wait until you try this recipe for Instant Pot Asian Meatballs! These meatballs are moist and tender and feature the most amazing flavor. Similar to a sticky chicken sauce, these meatballs are going to become something you crave all the time.
Servings: 3 servings
Ingredients
Meatballs:
- · 2 lb. ground beef
- · 2 large eggs
- · ½ cup breadcrumbs
- · 4 green onions chopped (plus more for garnish)
- · 1 tbsp garlic minced
- · 1 tbsp ginger paste
- · 1 tsp olive oil
Sauce:
- · 2/3 cup ketchup
- · ¼ cup Worcestershire sauce
- · 2 tbsp white wine vinegar
- · 2 tbsp honey
- · 1 tbsp soy sauce
- · 2 tbsp ginger paste
- · ½ tsp. freshly ground black pepper
Rice:
- · 1 cup rice
- · 1 1/4 cup water
Instructions
- In a large bowl, mix all of your ingredients for your meatballs.
- Divide your meat mixture into 10 sections. With the palm of your hand, place the meat inside and roll it into a ball.
- Add 1 cup of water to the inside of your Instant Pot. Place the trivet inside. Place each meatball on top of the trivet. Your meatballs can be stacked if need be.
- Using a tall trivet, place your water and rice together in a pressure-safe dish. You can use Pyrex bowls, Bundt pan, or even loaf pans!
- With your lid on, close the sealing valve. Set your Instant Pot to High Pressure for 7 minutes.
- While your meat and rice are cooking, mix everything for your sauce in a medium-sized bowl. Set aside.
- After the time has finished, do a quick release.
- Carefully remove everything from your IP or allow the insides to cool.
- Once your meatballs have been removed, use a pastry brush to brush the sauce on your meatballs. Use as much or as little as you would like!
- Serve your meatballs over your rice. Top with sesame seeds and green onions! Enjoy!