Ingredients

• 1 pound ground veal
• 2 eggs , lightly beaten
• 0.5 reds onion , minced
• 1 cup crumbled cotija cheese , divided
• 6 tablespoons chopped cilantro , divided
• 0.5 cups bread crumbs
• 2 tablespoons milk
• 0.5 teaspoons ground cumin
• 0.5 teaspoons chipotle powder
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons garlic powder

Instructions

1. 1 Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
2. 2 Heat a multi-functional electric pressure cooker (such as Instant Pot) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
3. 3 Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.

Nutrition per serving