Pressure Cooker Jalapeno Meatballs Recipe
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 8m
- Ready In: 18m
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This information is per serving.
Saturated Fat9 g
Pressure cooker jalapeño meatballs recipe. Combined beef and pork meatballs with jalapeño pepper, tomatoes, and herbs cooked in a pressure cooker. Very easy and tasty. You can cook this recipe in a crock pot. To cook with a tasty recipe in a slow cooker you need to use the following ingredients:
50 frozen meatballs
20 oz (600 ml) bottle smoked flavored BBQ sauce
12 oz (360 ml) bottle chili sauce
18 oz (540 ml) jar Cherry Habanero Jam
2½ tablespoons minced jalapeño pepper
In a slow cooker, combine all ingredients. Mix well. Close slow cooker and cook on low-heat setting for 4-5 hours.
Turn off slow cooker. Remove cooked meatballs from the cooker and place on serving platter.
Serve with toothpicks.
Pressure Cooker Jalapeño Meatballs Recipe
You may like as well:
- 1 pound (480 g) lean ground beef
- 3/4 pound (360 g) ground pork
- 1/2 cup panco breadcrumbs
- 1 large egg, beaten
- 2 tablespoons minced pickled jalapenos
- 1¼ teaspoons ground cumin
- 1 medium yellow onion, peeled and grated
- 28 oz (840 ml) can crushed tomatoes
- 1/2 cup fresh cilantro leaves, finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground cinnamon
In a large mixing bowl, combine pork, beef, breadcrumbs, egg, jalapeño, cumin and cinnamon. Mix until smooth. Form into meatballs.
Squeeze grated onion and place it to the pressure cooker. Stir in tomatoes, cilantro, garlic, and red pepper flakes. Nestle meatballs in the sauce.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Open the pressure cooker, using the Quick Release method. Stir gently before serving. Transfer cooked meatballs to serving platter. Serve with some cooking sauce aside.