Southern BBQ Meatballs


  • 2 lbs lean ground beef
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp minced Garlic
  • 2 tsp LEA & PERRINS Worcestershire Sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 eggs beaten
  • 1 cup dry bread crumbs divided
  • 1 jar INSTANT POT Southern BBQ Sauce divided, 15 oz
  • 1/2 cup fat-free reduced-sodium beef broth

  1. ADD 1 cup water to INSTANT POT. Place trivet in pot.

  2. MIX first 8 ingredients in large bowl just until blended. Add half the bread crumbs and 2 tbsp barbecue sauce; mix lightly. Gently mix in remaining bread crumbs.

  3. SHAPE meat mixture into 40 meatballs>/sa>. (1/2 inch1 inch)

  4. PLACE half the meatballs in single layer on trivet; cover with second layer of meatballs. Close and lock lid. Turn Pressure Release Valve to Sealing position.

  5. COOK 7 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining steam. Remove lid.

  6. USE tongs to transfer meatballs to serving bowl; cover to keep warm. Remove trivet from INSTANT POT. Discard meat juices from pot. Rinse liner, then return liner to pot.

  7. ADD beef broth and remaining barbecue sauce to pot; stir. Cook using SAUTÉ setting 3 min. or until heated through, stirring frequently. Pour over meatballs; stir to evenly coat meatballs with sauce.

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