Instant Pot® Mexican-Style Meatballs and Quinoa recipe
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Ingredients
- 1 pound ground veal 2 eggs, lightly beaten ½ red onion, minced 1 cup crumbled cotija cheese, divided 6 tablespoons chopped cilantro, divided ½ cup bread crumbs 2 tablespoons milk ½ teaspoon ground cumin ½ teaspoon chipotle powder ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon garlic powder 1 ½ tablespoons corn oil ½ red onion, sliced 1 jalapeno pepper, diced 1 cup quinoa, rinsed 1 ¼ cups chicken broth 1 (16 ounce) can Mexican-style hot tomato sauce (such as Goya®)
Nutrition Info
- 592.2 caloriescarbohydrate: 46.5 gcholesterol: 210.8 mgfat: 27.2 gfiber: 4.3 gprotein: 38.2 gsaturatedFat: 10.7 gservingSize: -sodium: 1621 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Mexican-Style Meatballs and Quinoa
Directions
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Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
Heat a multi-functional electric pressure cooker (such as Instant Pot®) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions, set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.