Post by Loupy on Sept 3, 2017 23:21:05 GMT -7
Instant Pot Chili Garlic Meatballs
From: Tricia @ onceamonthmeals.com/recipes/instant-pot-chili-garlic-meatballs/
These Chili Garlic Meatballs boast all the flavor of potstickers but with only half the work. Plus with the Instant Pot, these tasty bites come together in less than 30 minutes!
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
Makes: 4 servings
Ingredients
1 pound Ground Turkey
1 teaspoon Ginger, Ground
½ cups shred Cabbage
½ cups grate Carrot
¼ cups dice Green Onion (Scallion)
3 teaspoons Teriyaki Sauce
¼ teaspoons Black Pepper
¼ teaspoons Salt
2 tablespoons Soy Sauce
1 tablespoon Chili Garlic Sauce
1 tablespoon Brown Sugar
2 tablespoons Water #1
Serving Day Ingredients
These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.
2 teaspoons Olive Oil
½ cups Water #2
Make It Now
COOKING DIRECTIONS
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
In a large bowl, combine turkey, ginger, cabbage, carrots, onions, teriyaki sauce, pepper, and salt.
Using your hands, combine until mixed well.
Using a large spoon, roll into meatballs.
Saute meatballs and oil in batches for a few minutes until browned.
Add water #2, lock lid into place and seal steam nozzle.
Cook on manual for 6 minutes.
Quick release pressure.
In another bowl, mix together soy sauce, chili garlic sauce, brown sugar, and water #1.
Add sauce to the meatballs and change to saute for a few minutes to thicken.
Freeze For Later
COOKING DIRECTIONS
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
In a large bowl, combine turkey, ginger, cabbage, carrots, onions, teriyaki sauce, pepper, and salt.
Using your hands, combine until mixed well.
Using a large spoon, roll into meatballs and place on a parchment lined baking sheet.
Flash freeze.
In another bowl, mix together soy sauce, chili garlic sauce, brown sugar, and water #1. Divide into indicated number of quart freezer bags.
After meatballs are frozen, place meatballs and sauce bag into a gallon freezer bag. Label and freeze.
Make From Frozen
SERVING DAY DIRECTIONS
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
**Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
Saute meatballs and oil in batches for a few minutes until browned.
Add water #2, lock lid into place and seal steam nozzle.
Cook on manual for 6 minutes.
Quick release pressure.
Add sauce to the meatballs and change to saute for a few minutes to thicken.
From: Tricia @ onceamonthmeals.com/recipes/instant-pot-chili-garlic-meatballs/
These Chili Garlic Meatballs boast all the flavor of potstickers but with only half the work. Plus with the Instant Pot, these tasty bites come together in less than 30 minutes!
**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
Makes: 4 servings
Ingredients
1 pound Ground Turkey
1 teaspoon Ginger, Ground
½ cups shred Cabbage
½ cups grate Carrot
¼ cups dice Green Onion (Scallion)
3 teaspoons Teriyaki Sauce
¼ teaspoons Black Pepper
¼ teaspoons Salt
2 tablespoons Soy Sauce
1 tablespoon Chili Garlic Sauce
1 tablespoon Brown Sugar
2 tablespoons Water #1
Serving Day Ingredients
These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.
2 teaspoons Olive Oil
½ cups Water #2
Make It Now
COOKING DIRECTIONS
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
In a large bowl, combine turkey, ginger, cabbage, carrots, onions, teriyaki sauce, pepper, and salt.
Using your hands, combine until mixed well.
Using a large spoon, roll into meatballs.
Saute meatballs and oil in batches for a few minutes until browned.
Add water #2, lock lid into place and seal steam nozzle.
Cook on manual for 6 minutes.
Quick release pressure.
In another bowl, mix together soy sauce, chili garlic sauce, brown sugar, and water #1.
Add sauce to the meatballs and change to saute for a few minutes to thicken.
Freeze For Later
COOKING DIRECTIONS
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
In a large bowl, combine turkey, ginger, cabbage, carrots, onions, teriyaki sauce, pepper, and salt.
Using your hands, combine until mixed well.
Using a large spoon, roll into meatballs and place on a parchment lined baking sheet.
Flash freeze.
In another bowl, mix together soy sauce, chili garlic sauce, brown sugar, and water #1. Divide into indicated number of quart freezer bags.
After meatballs are frozen, place meatballs and sauce bag into a gallon freezer bag. Label and freeze.
Make From Frozen
SERVING DAY DIRECTIONS
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
**Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
Saute meatballs and oil in batches for a few minutes until browned.
Add water #2, lock lid into place and seal steam nozzle.
Cook on manual for 6 minutes.
Quick release pressure.
Add sauce to the meatballs and change to saute for a few minutes to thicken.
