20-Minute Cheesy Mustard Meatballs (Instant Pot Recipe!)
Craving a deeply savory, comforting meal that’s on the table in a flash? Look no further! These Instant Pot Mustard Cheese Meatballs are an absolute game-changer for busy weeknights. We’re talking tender, juicy beef meatballs studded with sharp cheddar cheese and a hint of jalapeño spice, all brought together with a tangy Dijon mustard kick. The Instant Pot infuses them with incredible flavor in just 10 minutes, creating a dish that’s both ridiculously easy and impressively delicious. Get ready to add a new favorite to your dinner rotation!
Ingredients
• 2 lbs (900g) lean ground beef
• 3 oz (85g) sharp cheddar cheese, shredded
• 2 large eggs, lightly beaten
• 2 garlic cloves, minced
• 1 small jalapeño, finely chopped (seeds removed for less heat)
• 1 tbsp (15g) butter
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp Dijon mustard
• 1 cup (240ml) beef stock
• 1 tsp salt
• ½ tsp ground black pepper
• ¼ tsp smoked paprika
Instructions
1. Directions
2. In a large mixing bowl, gently combine the ground beef, shredded cheddar, beaten eggs, minced garlic, chopped jalapeño, parsley, Dijon mustard, paprika, salt, and pepper. Mix with your hands until just combined—be careful not to overwork the meat to ensure tender meatballs.2. Roll the mixture into uniform meatballs, about 1 to 1.5 inches in diameter. Set them aside on a plate or baking sheet.3. Select the ‘Sauté’ function on your Instant Pot. Once it reads ‘Hot’, add the butter and allow it to melt and coat the bottom of the insert.4. Carefully arrange the meatballs in a single layer in the pot. Pour the beef stock around, not directly over, the meatballs.5. Cancel the ‘Sauté’ mode. Secure the lid, ensuring the steam release valve is in the ‘Sealing’ position.6. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer to 10 minutes on High Pressure.7. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the valve to the ‘Venting’ position.8. When the float valve drops, open the lid. Transfer the meatballs to a serving platter. Drizzle them with the flavorful cooking liquid from the pot.9. Garnish with optional fresh cilantro or extra parsley and serve immediately.
Nutritional Information
• Nutrition Facts
• Per Serving: Calories 387 | Total Fats 17.9g | Net Carbs: 0.9g | Protein 52.2g | Fiber: 0.3g
Pro Tips
• for Perfect Meatballs
• For a richer flavor and better texture, use the ‘Sauté’ function to brown the meatballs on all sides before pressure cooking. You may need to work in batches to avoid overcrowding the pot.
• To create a thicker gravy, remove the cooked meatballs and turn the Instant Pot back to ‘Sauté’. Whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water and simmer until the liquid thickens.
• These meatballs freeze wonderfully. After cooking, let them cool completely, then freeze on a baking sheet before transferring to a freezer-safe bag. Reheat from frozen in the Instant Pot for 5 minutes with ½ cup of stock.
FAQ
Q: How do I make a gravy for these meatballs
A: To create a thicker gravy, remove the cooked meatballs and set the Instant Pot to ‘Sauté’. Whisk in a slurry made from 1 tablespoon of cornstarch and 2 tablespoons of cold water, then simmer until the liquid thickens.
Q: Can I freeze these cheesy mustard meatballs
A: Yes, these meatballs freeze wonderfully. After cooking, allow them to cool completely. Freeze them on a baking sheet before transferring them to a freezer-safe bag for storage.
Q: What is the secret to making tender meatballs
A: The key to tender meatballs is to avoid overworking the meat. When mixing the ingredients, use your hands and combine them gently until they are just incorporated.
Q: Can I make these meatballs spicier
A: Absolutely. The recipe calls for one finely chopped jalapeño with the seeds removed. For extra heat, you can leave some or all of the seeds in.
