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.

Gallery

Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
10 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Meatballs:
Stew:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Cook's Notes:

Use any kind of broth you prefer.

If your machine does not offer a variety of manual pressure settings, choose high pressure but reduce cooking time to 8 minutes or so.

Nutrition Facts

592 calories; protein 38.2g; carbohydrates 46.5g; fat 27.2g; cholesterol 210.8mg; sodium 1621mg. Full Nutrition
Advertisement
Advertisement