Polpette literally means “meatballs” and there are many versions across the various regions of Italy. With these Mini Chili Polpette you can introduce your guests to a new word and wow their taste buds at the same time. And, they will be even more impressed when you show them how easy it is to cook this dish in your Instant Pot®.
• Hands-On Time: 10 minutes
• Cook Time: 7 minutes
Yields 24 meatballs
1 pound ground beef
1 large egg
1/4 cup chopped fresh Italian flat-leaf parsley
1/4 cup almond meal
2 tablespoons finely chopped green onions
1 tablespoon chili powder
1 tablespoon Dijon mustard
1 teaspoon sea salt
2 tablespoons avocado oil, divided
1/2 cup water
1 In a medium bowl, combine ground beef, egg, parsley, almond meal, green onions, chili powder, mustard, and salt. Form the mixture into 24 meatballs.
2 Press the Sauté button on the Instant Pot® and heat 1 tablespoon oil. Add half the meatballs to the pot and sear about 3 minutes, turning them to brown all sides. Remove the first batch and set aside. Add the remaining oil and repeat with the remaining meatballs. Remove the meatballs from the pan.
3 Add water to the Instant Pot® and insert steamer basket. Place the meatballs evenly on the steamer basket. Lock lid. Press the Manual or Pressure Cook button and adjust time to 1 minute. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
4 Transfer the polpette to a serving tray and serve warm.