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Recipe Category: Italian
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Super Shortcut Italian Turkey Mini-Meatball Sliders Pressure Cooker Recipe
Ingredients
SERVES 10 to 15 – Cooker: 5- to 7-quart – Time: 18 minutes at HIGH pressure
- 2 (16-ounce) bags frozen cooked turkey meatballs (about 24 per bag)
- 2 (24-ounce) jars marinara sauce (2¼ cups each)
- 1 (14.5-ounce) can low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 12 Hawaiian rolls, each cut in half, then split horizontally, or 12 small dinner rolls, split in half, warmed
- 6 to 12 slices mozzarella or provolone cheese, cut into quarters, for serving
- 24 fresh basil leaves
Method
- Coat the inside of a 5- to 7-quart pressure cooker with olive oil cooking spray
- Add one bag of the frozen meatballs, then pour over a jar of the marinara
- Add the other bag of meatballs and pour over the other jar of marinara
- Pour in the broth and vinegar and gently stir to coat all the meatballs
- Close and lock the lid
- Set a heat diffuser on the burner and the pressure cooker on the diffuser
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 18 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Gently stir and let rest 5 to 10 minutes
- To assemble the sliders, place 2 meatballs and a spoonful of sauce on each roll bottom half, add a piece or two of cheese and a basil leaf, then replace the top of the roll
- If they are on a platter, you will need a toothpick to keep the sandwiches together
- Serve warm with extra marinara on the side
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