Instant Pot Meatball Subs (the meal we dream about during 100 mile rides)
These meatball subs are one of the most satisfying and quick dinners we've made lately. They are healthy comfort food at it's best. After you try it, you'll see that it's no surprise the idea for this hearty recipe came during a 100 mile training ride.
We've taken our meatball recipe, an Athlete Food staple, and adapted it for the Instant Pot so that it cooks in SIX MINUTES. Instead of pasta, we made subs (which cuts down even more on cooking time!)
**If you don't have an Instant Pot, you can cook these how you would normally cook meatballs or follow the instructions here.
-Laurel & Bec
Instant Pot Meatball Subs
Prep Time: 10 minutes
Cook Time: 6 minutes
Pots, Pans & Tools:
1 tablespoon dried oregano
1/4 cup grated Parmigiano-Reggiano
1/4 cup breadcrumbs (we use gluten-free breadcrumbs)
1/4 cup currants
1 pound ground turkey
2 teaspoons extra virgin olive oil
1.5 cups marinara sauce
1/2 cup water
4 sub rolls (or 1 baguette)
1/4 pound thinly sliced provolone cheese
1/2 teaspoon kosher salt
3-4 grinds black pepper
Lightly beat the egg in a mixing bowl. Add ground turkey to bowl, along with oregano, cheese, breadcrumbs, salt, pepper, and currants. Use your hands to incorporate everything together.
Turn Instant Pot on to Saute Mode.
Pour olive oil into pot.
Scoop about a tablespoon of the meat mixture into your hands and roll into a ball.
Drop meatballs in the pot as you roll them, spacing them out in the pot as space allows.
Pour pasta sauce over the meatballs and add 1/2 cup of water.
Place lid on pot and lock. Place valve in Sealing Position.
Switch pot from Saute Mode to to Pressure Manual Mode and set timer for 6 minutes.
After 6 minutes, follow pot instructions to Quick Release the steam.
When steam is completely released, unlock pot.
Spoon meatballs and sauce on to rolls.
Layer provolone cheese on top of meatballs.
Optional: broil each sandwich for 1-2 minutes to melt cheese and lightly toast bread.