- Meatballs:
- 1 pound ground veal
- 2 eggs, lightly beaten
- 1/2 red onion, minced
- 1 cup crumbled cotija cheese, divided
- 6 tablespoons chopped cilantro, divided
- 1/2 cup bread crumbs
- 2 tablespoons milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- Stew:
- 1 1/2 tablespoons corn oil
- 1/2 red onion, sliced
- 1 jalapeno pepper, diced
- 1 cup quinoa, rinsed
- 1 1/4 cups chicken broth
- 1 (16 ounce) can Mexican-style hot tomato sauce (such as Goya®)
- 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.
- Heat a multi-functional electric pressure cooker (such as Instant Pot(R)) 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.
- 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.
- 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.
10/20/2019
recipepes.com
nstant pot® mexican-style meatballs and quinoa, recipe
PT15M
PT1H
5
455 calories
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