Description
These Instant Pot Asian Meatballs are a delicious and easy meal featuring tender beef meatballs infused with garlic, ginger, and green onions, perfectly paired with steamed rice. Cooked simultaneously in the Instant Pot, this recipe offers a flavorful dish with a tangy homemade sauce, ideal for a quick weeknight dinner or meal prep.
Ingredients
Scale
Meatballs
- 2 lb ground beef
- 2 large eggs
- 1/2 cup breadcrumbs
- 4 green onions, chopped (plus more for garnish)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger paste
- 1 teaspoon olive oil
- 1/2 teaspoon black pepper, freshly ground
Sauce
- 2/3 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 tablespoons ginger paste
Rice
- 1 cup rice
- 1 1/4 cup water
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, eggs, breadcrumbs, chopped green onions, minced garlic, ginger paste, olive oil, and freshly ground black pepper. Mix thoroughly to create a uniform meatball mixture.
- Form the Meatballs: Divide the meat mixture into 10 equal portions. Using the palm of your hand, shape each portion into a round meatball and set aside.
- Prepare Instant Pot: Add 1 cup of water to the bottom of the Instant Pot. Place the trivet inside the pot to keep the meatballs elevated over the water.
- Arrange Meatballs and Rice: Place the meatballs on top of the trivet in the Instant Pot; you may stack them if necessary. Using a tall trivet, place the rice and water together inside a pressure-safe dish (such as a Pyrex bowl, Bundt pan, or loaf pan) and then set it inside the pot on top or beside the meatballs as space allows.
- Cook Under Pressure: Close the Instant Pot lid securely and set the sealing valve to the sealed position. Select the High Pressure setting and cook for 7 minutes.
- Prepare Sauce: While the meatballs and rice cook, mix together ketchup, Worcestershire sauce, white wine vinegar, honey, soy sauce, and additional ginger paste in a medium-sized bowl. Set the sauce aside.
- Quick Release Pressure: Once the cooking cycle completes, perform a quick pressure release carefully according to your Instant Pot instructions.
- Remove and Cool: Carefully remove the meatballs and rice dish from the pot. Allow them to cool slightly to handle safely.
- Apply Sauce: Using a pastry brush, generously brush the prepared sauce onto the meatballs. Adjust the amount of sauce according to your taste preference.
- Serve: Plate the meatballs over the cooked rice, then sprinkle with sesame seeds and chopped green onions for garnish. Serve immediately and enjoy your flavorful meal!
Notes
- Use a tall trivet or separate pressure-safe dish to cook rice and meatballs simultaneously for maximum efficiency.
- Ensure the sealing valve is properly closed before pressure cooking to prevent steam leaks.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs and use soy sauce alternatives like tamari.
- You can adjust the sweetness of the sauce by varying the honey amount.
- Be careful when performing the quick release to avoid hot steam burns.
