As much as I love homemade meatballs, frozen meatballs have become a staple in our house. For quick dinners, meatballs have so much versatility. From subs to soups and stews, meatballs can be used for so much more than sitting atop a big plate of spaghetti.
Since the meatballs can be placed in the Instapot/electric pressure cooker frozen, they are perfect for quick meals. For this particular recipe, the meatballs cook in a north African inspired sauce of tomatoes, warm spices, lemon, and olives. Granted, these meatballs would be great in a sub, but we love them served in their sauce over a bed of egg noodles.
- 1 bag frozen homestyle meatballs
- ½ c. chopped onion
- ½ c. chopped bell pepper
- ¼ c. chopped celery
- 2 cloves garlic, minced
- ½ c. chopped carrot
- Juice from lemon
- 1 (28 oz) can crushed tomatoes
- 1 tsp cumin
- 1 tsp cinnamon
- ½ c. sliced black olives
- 1 lemon, sliced
- 1 bag egg noodled, cooked according to package directions
- Place all ingredients, except egg noodles, in the Instapot. Set the cooker for 30 minutes or the programmed meat setting. When cooking has finished, serve over cooked egg noodles.