Ingredients
Scale
- 2 tablespoons olive oil (affiliate)
- 1/2 cup diced red onion
- 1 cup chopped portabello mushrooms
- 1 cup chopped broccoli (fresh or frozen)
- 2 tablespoons fresh minced garlic
- 15 oz black beans (affiliate), drained and rinsed.
- 2 eggs
- 1/2 cup breadcrumbs
- 1 tablespoon steak seasoning
- 1 tablespoon worcestershire
- 3/4 cup parmesan cheese
- 1 tablespoon olive oil (affiliate)
- 1/4 cup pesto
Instructions
- Sauté mushrooms and onion in 1 tablespoons of olive oil until it starts to brown and soften.
- Add broccoli and garlic. Saute for 3-4 minutes.
- Pour veggies into a large food processor or blender. Add black beans and pulse until mixture is semi -smooth but not a complete paste. You will still have some tiny chunks left.
- In a large bowl, whisk together eggs, breadcrumbs, steak seasoning, worcestershire, parmesan cheese, and olive oil.
- Stir in veggie mixture.
- With your hands or using a 1 inch cookie scoop, make balls. If the mixture is too sticky, place bowl in the freezer for 10-15 minutes.
- Set formed meatballs on a lightly greased baking sheet and freezer for at least 30 minutes.
- If you would like to cook the rice at the same time, pour 1 cup of white rice and 1 1/4 cups water into the bottom of the pot. Add your steamer basket to the top of the rice and layer your meatballs inside.
- If you are not making rice, add 1 cup of water to the bottom of the pot and then place either place meatballs in steamer basket or right into the bottom of the pot.
- Lock lid and set to high pressure for 5 minutes.
- When time is up, let pressure naturally release for 10 minutes then release all remaining pressure.
- Serve topped with a spoon of pesto.
- Prep Time: 30 mins
- Cook Time: 15 mins