\"Yippee-Ki-Yay\" Mother Heifer Meatballs recipe
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Ingredients
- 1 egg 2 tablespoons milk, or more as needed 1 cup dry bread crumbs ¾ pound ground beef 4 ounces ground pork 1 cup minced onion 4 ounces Parmesan cheese, grated 3 cloves minced garlic 1 teaspoon Italian seasoning 1 teaspoon salt ½ teaspoon ground black pepper 1 pinch crushed red pepper flakes 2 tablespoons butter 1 tablespoon oil 1 (24 ounce) jar pasta sauce 1 (16 ounce) package spaghetti
Nutrition Info
- 911.9 caloriescarbohydrate: 106.4 gcholesterol: 123.5 mgfat: 34.1 gfiber: 8.2 gprotein: 42.4 gsaturatedFat: 14.1 gservingSize: -sodium: 1615.2 mgsugar: 17.6 gtransFat: : -unsaturatedFat: : -
Directions \"Yippee-Ki-Yay\" Mother Heifer Meatballs
Directions
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Lightly beat egg and milk together in a large bowl. Mix in bread crumbs, adding up to an additional 1 tablespoon milk if mixture looks dry. Mix in ground beef, pork, onion, Parmesan cheese, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Form mixture into five 3 1/2- to 4-ounce meatballs.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and heat until butter has melted. Add meatballs and cook until browned, 1 to 2 minutes per side. Add pasta sauce and hit Cancel.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Place cooked spaghetti into 5 individual pasta bowls. Top each serving with sauce and a giant meatball.