I’ve been doing A LOT of cooking in the basement and, guys, it’s a breeze! Really! It’s all about the set up and having the right tools. Once I set up my long, white table with various cooking utensils, spices, seasonings, and (most importantly) my Keurig, it was simple after that! Plus, the tool that’s making it all possible…my Instant Pot.
Special PSA about the Instant Pot: if you’re a busy mom or new to cooking or a retired person or if you like to eat in general, you need an Instant Pot. Let me repeat. You NEED an Instant Pot. You can order it right here.
Now that that’s out of the way, I can tell you about the two awesome meatball recipes I’ve made in our Basement Bistro.
First, we departed from the norm and tried Asian. I know what you’re thinking…Asian? In meatballs? Ugh… But trust me. They were AWESOME. They were so awesome in fact that I didn’t even snap a picture! Jake gobbled them up and asked for seconds! He never asked for seconds when it comes to meat! He even asked when I could make them again.
A few nights later, we went Swedish and had some of their meatballs. And the best part was I didn’t even have to cook the noodles! Everything was cooked in one pot at the same time! You know what that means? Daddy got dish duty. The one thing I would change with this recipe is the cook time. I didn’t trust the cook time in the recipe I followed, so I upped the amount. What resulted was overcooked noodles. But the rest of the recipe was still delicious! Don’t worry…I adjusted it for you already.
If you’re family is like mine and loves meatballs, try either (or both) of these recipes! I promise you they’ll be a hit.
Asian Meatballs with Rice
(adapted from this page)
1.25 lbs ground turkey
1 tbsp garlic
1 tsp ground ginger
2 tbsp soy sauce
2 tsp sesame oil
1/3 cup Panko breadcrumbs
1 large egg
1/4 cup chopped cilantro
Trader Joe’s brown rice (optional)
Mix all ingredients in a bowl and roll into 1” balls. Preheat Instant Pot on “saute” and cook your meatballs for 5 minutes, turning to brown each side. Add ½ cup soy sauce. Cancel your Instant Pot and hit “manual”. Add cover to instant pot, making sure the valve is closed. Choose “manual” high pressure and cook for 15 minutes.
When your pot beeps to let you know it’s done cooking, let the pressure release naturally while you heat up your rice. In this case, I chose to use Trader Joe’s brown rice because it’s easy. If you opt to cook your own, it’s best you start both the rice and the meatballs at the same time.
Once your meatballs are finished, drizzle them with honey to sweeten them slightly if you like. Serve over rice with extra soy sauce or, my favorite, Frank’s Sweet Chili sauce.
I really kick myself for not taking a photo of these meatballs. We were all so hungry, they vanished before I even thought about it. The one above is the only one I have so it’ll have to do.
This meal is declared a “freezer meal” on the original page. You can make all your meatballs ahead of time and throw everything in the pot the night of. The IP will cook the meatballs from frozen in the same amount of time it cooked the thawed ones. I don’t know why…I don’t make the rules. (Name that movie, anyone??)
(from this recipe)
Mix the beef broth, milk, and soup in your Instant Pot. Cover with egg noodles. Top with meatballs. Press “manual” and let cook for 8 minutes. Once the pot beeps, release the pressure. I like to add a hand towel to the top so it doesn’t splatter soup steam all over.
Once the pressure switch drops, remove lid and mix in your cream cheese. Serve to hungry boys!
I hope you try these recipes and find something you like! What is your favorite meatball recipe?