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.

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Instapot Recipes: Moroccan Spiced Meatball Stew

Ingredients

• 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

Instructions

1. 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.

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