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HomeInsalata Caprese Mini Meatballs

Insalata Caprese Mini Meatballs

Photo Credit:- Cosori Air Fryers
This recipe offers a fun twist on not only the traditional party meatball but on the classic insalata caprese. The caprese salad is named for the beautiful isle of Capri and is now loved around the world. The mozzarella used in both the salad and in this dish is now widely made with cow’s milk, but if you want to be authentic, find some made from buffalo milk. Now that’s Italian!

INGREDIENTS

  • 1/2  lb  ground beef
  • 1/2  lb  ground pork
  • 2  large eggs
  • 1  tbsp  Italian seasoning
  • 1  tsp  garlic powder
  • 1  tsp  celery seed
  • 1/2  tsp  onion powder
  • 1/2  tsp  smoked paprika
  • 1/2  cup  old-fashioned oats
  • 20  mini mozzarella balls  also called ciliegine
  • 3  tbsp  avocado oil  divided
  • 14 1/2  oz  diced tomatoes  drained,  1 can
  • 2  cups  Water
  • 20  fresh basil leaves
  • 5  pearl tomatoes  sliced into  20 slices
  • 1  tbsp  olive oil
  • 1  tbsp  balsamic vinegar

INSTRUCTIONS

  1. In a medium bowl, combine beef, pork, eggs, Italian seasoning, garlic powder, celery seed, onion powder, smoked paprika, and oats. Form into  20 meatballs. Press 1 mozzarella ball into the middle of each of the meatballs.
  2. Press the  Sauté  button on the Instant Pot ®. Heat  2 tbsp  avocado oil. Place  10 meatballs  around the edge of the Instant Pot ®. Sear all sides of the meatballs for  3—4 minutes. Remove meatballs from Instant Pot ® and set aside. Add the remaining  1 tbsp  avocado oil and sear remaining meatballs for  3—4 minutes. Remove meatballs from Instant Pot ® and set aside.
  3. Discard extra juice and oil. Add seared meatballs to a  7 cup  glass dish. Add drained diced tomatoes.
  4. Add  2 cups  water to the Instant Pot ®. Add trivet. Place the glass dish on top of the trivet. Lock lid.
  5. Press the  Manual  button and adjust time to  20 minutes.
  6. When the timer beeps, let  pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  7. Skewer a meatball, a basil leaf, and a tomato slice on a toothpick. Repeat 20 times. Drizzle skewered meatballs with olive oil and balsamic vinegar. Serve immediately.
RECIPE NOTES

*Manual and Pressure Cook buttons are interchangeable

Source:- Cosorithis

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