Instant Pot Mexican-Style Meatballs and Quinoa Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Instant Pot Mexican-Style Meatballs and Quinoa Recipe). South-of-the-border meatballs and quinoa stew in rich tomato sauce for an offbeat meal in about an hour, thanks to an electric pressure cooker.

Brief

Prep 25 mins

Cook: 25 mins

Additional: 10 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Instant Pot Mexican-Style Meatballs and Quinoa Recipe

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®)

Classic Frozen Strawberry Margarita

World Cuisine

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Instant Pot Mexican-Style Meatballs and Quinoa Recipe

Servings Per Recipe:4

Calories: 592.2

% Daily Value *

Protein: 38.2g 76%

Carbohydrates: 46.5g 15%

Dietary Fiber: 4.3g 17%

Sugars: 7.1g

Fat: 27.2g 42%

Saturated Fat: 10.7g 53%

Cholesterol: 210.8mg 70%

Vitamin A Iu: 348.5IU 7%

Niacin Equivalents: 14.6mg 112%

Vitamin B6: 0.6mg 40%

Vitamin C: 4.1mg 7%

Folate: 121.6mcg 30%

Calcium: 315.5mg 32%

Iron: 4.3mg 24%

Magnesium: 126.5mg 45%

Potassium: 666.9mg 19%

Sodium: 1621mg 65%

Thiamin: 0.3mg 28%

Calories From Fat: 244.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.