Meatballs
Toki Meatballs
Tender meatballs simmered in rich, Korean-inspired Toki BBQ Sauce.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
8-10 people
What You'll Need
Ingredients
- 2 pounds raw preformed meatballs
- 1 tablespoons vegetable oil
- 1 yellow onion, diced
- 4 scallions, whites sliced (greens reserved)
- 1 inch piece fresh ginger, grated
- 1 jalapeño, sliced
- 1 cup Toki BBQ sauce
- 1 cup cocktail sauce
- 2 tablespoons sriracha
- 1 cup pineapple preserves
- 1 teaspoons toasted sesame seeds
Step By Step
How To Make It
- Heat vegetable oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 5 minutes. They don’t need to be cooked through. Transfer the meatballs to the Instant Pot.
- In a bowl, whisk together the Toki BBQ sauce, cocktail sauce, sriracha, and pineapple preserves. Stir to combine. Pour the sauce over the meatballs.
- Add the onion, scallion whites, ginger, jalapeño and stir to combine and coat the meatballs.
- Seal the Instant Pot and cook on manual high pressure for 15 minutes, then let the pressure release naturally for 5 minutes before doing a quick release for any remaining pressure.
- Stir the meatballs gently in the sauce. Transfer to a serving dish and top with the reserved scallion greens and toasted sesame seeds. Serve warm with extra sauce.
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