Instant Pot Huge MEGA 3lb. Cheesy Meatball – Instant Pot Meatball Recipe in Sweet Tomato Basil Sauce


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Instant Pot Huge Cheesy Meatball Recipe on GreatChowTV: http://bit.ly/2Nr6fil Watch Great Chow Jay make the Roman Style Mega Cheesy Meatball with the …

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  1. Great Chow
    Great Chow says:

    Instant Pot Huge Cheesy Meatball Recipe on GreatChowTV: http://bit.ly/2Nr6fil
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  2. review repair
    review repair says:

    Nice Job ! – Former NY'ER – here… Wish I can get Polly-O here, near me in MA – As soon as you put the pot on saute… added the extra virgin oil and garlic…….Ahh i can smell it ! nice job on all your videos ! delish !

    Reply
  3. Abijah Alston
    Abijah Alston says:

    lol…Youre so full of energy its awesome! I love!! I have a different power pressure cooker but I love your ribs with the apple juice and I like this meatball idea!! Going to try both! Keep up the good work!

    Reply
  4. Pappy
    Pappy says:

    Jason if you were any more entertaining New York State would be charging you an entertainment tax!!! Besides that, Martha Stewart would trot herself down from Connecticut and rip you to shreds for not using fresh minced garlic!!! Great recipe, I think I may modify it to make regular size meatballs using small chunks of mozz cheeze in the balls. Thanks so very much!! I love my Instant Pot, it truly is a "Modern Marvel" and handy as the dickens in my (or anyone's) kitchen!!! God Bless Ya!!!

    Reply
  5. Chris Kay
    Chris Kay says:

    I plan on making this today as my first meal in my pressure cooker (not this particular brand – I received it as a gift for Christmas). It doesn't come with a steam tray, but I'll make do somehow.

    Is it OK to brown the meatball before adding the sauce? I think it would look more appetizing, and it's what I do when I make meatballs from scratch.

    Also, I plan on putting it in the oven for about 20 – 30 minutes minutes @ 325 degrees before adding to the sauce, so I don't have all that grease floating in the sauce at the end. It won't eliminate it completely, but I think it'll still have the flavor that the fat renders.

    Lastly, since I prefer provolone over mozzarella (it's less greasy when melted), after the meatball has been "extracted", I will shove it in the broiler and melt even more cheese on top the meatball, sauce and angel hair pasta.

    Thanks for another great video and a keeper in my recipe book.

    Reply
  6. RAD
    RAD says:

    Jason – you Gladiator! I'm so glad your historical and architectural talents were so perfectly able to complement your culinary skills allowing you to build that Roman masterpiece. Looks amazing – another great video! I'll check back in after I have an opportunity to try this. Meanwhile, buon appetito amico! Saluti, Richard

    Reply

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