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Middle Eastern Style Meatballs Pressure Cooker Recipe

These Middle Eastern-style pressure cooker meatballs feature ground beef mixed with warm spices, nuts, herbs, and garlic – for an irresistibly juicy bite full of comfort and crunch in under 30 minutes.
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Prep Time 12 minutes
Cook Time 17 minutes
Total Time 29 minutes
Servings 4 people
Calories 460 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 1 egg to bind and keep the meatballs juicy
  • ½ cup panko bread crumbs for light texture
  • ¼ cup pine nuts, chopped walnuts, or pistachio for crunch and richness
  • ¼ cup finely chopped parsley for freshness
  • 4 tablespoon olive oil used for browning and moisture
  • 1 ½ teaspoon salt adjust to taste
  • ½ teaspoon ground black pepper adjust to taste
  • 3-4 cloves garlic minced; small cloves preferred
  • 1 teaspoon paprika
  • 2-3 teaspoon ground turmeric adjust for taste or color
  • 2 teaspoon ground cumin
  • 1 teaspoon Aleppo chili pepper or cayenne reduce for less heat
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 2 tablespoon sumac
  • 1.4 lb ground beef
  • 1 large white onion thinly sliced

Instructions
 

Instructions

  • Preheat your oven to 375°F to finish cooking the meatballs after browning.
  • In a large bowl, mix together egg, panko, chopped nuts, parsley, salt, pepper, garlic, paprika, and turmeric until well combined.
  • Add ground beef and mix just until combined. Do not overwork to keep meatballs tender.
  • Shape mixture into 1 to 1.5 inch meatballs for quick and even cooking.
  • Heat 2 tablespoons olive oil in a skillet over medium heat and brown meatballs in batches, about 5–7 minutes per batch.
  • Line a baking tray with parchment paper and place the browned meatballs on top.
  • Bake in preheated oven for 15–20 minutes until fully cooked through.
  • Let meatballs rest to absorb flavor and juices before serving.
  • Serve warm with rice or stuffed in flatbread for sandwiches.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in layers with parchment paper for up to 2 months. Reheat with broth or olive oil to maintain moisture.