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Insalata Caprese Mini Meatballs Recipe


Insalata Caprese Mini Meatballs

Michelle Fagone
Course Snack, Starter
Cuisine Italian
Servings 20 meatballs


  • Instant Pot Multi Pressure Cooker


  • 225 g beef mince
  • 225 g pork mince
  • 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
  • 120 g old-fashioned oats
  • 20 mini mozzarella balls
  • 3 tbsp avocado oil divided
  • 400 g diced tomatoes drained
  • 500 ml Water
  • 20 fresh basil leaves
  • 20 slices of tomatoes (about 5 whole tomatoes)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar


  • In a medium bowl, combine beef, pork, eggs, Italian seasoning, garlic powder, celery seed, onion powder, smoked paprika, and oats.
  • Form into 20 meatballs, then press 1 mozzarella ball into the middle of each of the meatballs.
  • Select Sauté on the Instant Pot and heat 2 tbsp avocado oil. Place 10 of meatballs around the edge of the Instant Pot and sear all sides of the meatballs for 3–4 minutes.
  • Remove the meatballs and place into a large heatproof bowl (that will fit inside your Instant Pot - see step 6) then add the remaining 1 tbsp avocado oil and sear the remaining meatballs for 3–4 minutes too.
  • Once all browned, place all the meatballs in the bowl and add the chopped tomatoes.
  • Press cancel on the Instant Pot and add 2 cups water inside and add the trivet. Place the glass bowl with meatballs and tomato sauce on top of the trivet and secure the lid.
  • Select Pressure Cook, and set the time to 20 minutes.
  • When the cooking program has finished, let the pressure release naturally for 10 minutes, then quick-release any additional pressure until float valve drops and then unlock lid.
  • 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.
Keyword beef, pork