Ninja Foodi Meatballs
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- Опубліковано 30 гру 2018
- This is my recipe on how to make and cook ninja Foodi meatballs. You can use your own recipe and just follow the cook times for the meatballs.
What I have found when there is a NF (Ninja Foodi) marathon happening in my kitchen is that after repeated recipes or batches of food the NF cooks faster and there is an increase in how brown the food gets. Please leave a comment below if you have found the same thing happening. Today is New Years Eve and the NF is getting a workout in my kitchen. Meatballs, roasting garlic, nachos, quesadillas, copycat Taco Bell recipe, spinach artichoke dip, meatballs subs, wings oh my! The condo smells amazing.
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Meatballs
3/4 cup small dice onion
1 clove garlic minced
1 pound hamburger/ground beef
1 egg
1 Tbsp parmesan cheese
1 Tbsp fresh parsley-chopped
1/4 cup panko or breadcrumbs
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1. Saute onion and garlic 3-5 minutes until translucent. When done remove from bowl and let cool. Clean bowl and place back into Ninja Foodi.
2. Preheat Ninja Foodi select bake/roast set temp for 350 degrees.
3. Place hamburger in a bowl. Add all ingredients and mix together and shape into meatballs.
4. Place meatballs into tender crisp basket. and bake for 8- 10 minutes. - Навчання та стиль
That recipe sounds delicious!! Thanks for your step by step presentation!! You do a great job!! You need to put out a cookbook with all your tasty recipes!! Thank you for sharing!!
Thank you so much! Your welcome. Maybe someday!
Awesome video. Getting some really great ideas from watching your Ninja Foodi videos. Think I'll make these ahead of time, freeze them (before cooking) and then take them out at cook them in the Foodi.
Great idea, I only ever cooked meatballs then froze them. Let me know how they cook up after freezing raw then cooking.
I am so glad the reject meatball tasted good!! Worthy of a YUMMMM! Looks good! now I am going to have to make meatball subs!
Yum! Meatball subs are great! Made the same recipe with turkey and chief taste tester loved them! Thanks!
Great video! Those meatballs look great!
Thanks! Hope you tried them in the Ninja Foodi!
Going to be making these this week :).
Great! they are tasty! thank youAlyson! let me know how you like them
Awesome! Love how much less work it is than constantly turning on the stovetop
Thanks Charles! Luv making meatballs in the Foodi!
Lol @ reject meatball! Looks great! Thanks for the video!
Thanks! Lol.
The reject is the perfect little taste tester,lol.
@@pressurecrisp it is. And these were AWESOME by the way!
Brandi B thank you!
These were great! I also tweaked the recipe a bit doing 1lb lean ground beef, 1/2lb ground pork, a 1/2lb ground veal, and then doubling all other ingredients. It came out great!
Your meatballs sound delicious! thanks Michelle N!
@@pressurecrisp thank you! The pork and veal has a bit of grease so you can get the top sirloin with it. They turned out FANTASTIC! Both yours and mine are even good as a party snack and serve with either ranch dressing or classic thick Roman style marinara
Hi Lisa! Making my meatballs tonight (they are leftovers from my stuffed pepper mix) I'm following your recipe but can't see which setting you used.....bake/roast, etc. - I believe one other viewer had the same question. Thanks a bunch. Be safe/stay well
Hi Lori! Use the bake. roast function but you can use air crisp as well-they will be more brown. You do the same Lori-Stay safe and healthy!
Made them using turkey!! Delicious!!
I will give these a try with turkey soon! Thanks Ciara!
once again thank you - I did not hear you clearly say Panko - now I know I can substitute for gluten free breadcrumbs
Sorry. I talk too fast at times. Hope you like it!
It says in the safety and instruction manual not to put the Foodi on top of a stove.
HI do you have a list of ingredients used please as I am in the UK and did not quite hear all the ingredients and I have to 'look up' some of them to see what they are called over here. Thank you
Sure. I’m currently driving to Florida from NY. When I check in at a hotel tonight I’ll list recipe.
I listed ingredients in description box below video-thanks.
thank you so much :)
How about making a sauce in the ninja and adding the meatballs after cooking them, how would I time the sauce with green peppers and onions in it.
I'm so sorry I missed your comment. You can make there meatballs then cook your sauce. PC HI (Pressure cook on high) for 10 minutes then do a 15 minute NR(natural release) then a QR(quick release)Thats Jean Miller!
The sauce only calls for a can of tomato soup is that enough liquid to pressure cook the sauce? I am new at this so any suggestion you give me is appreciated!
I’m thinking it will be enough but maybe add 1/4 cup liquid.
How is it preheating but the meatballs are in there ?I don't understand this machine 😭
It'll be great if you would've showed what temp you used and if you did what option air crisp?
Bake/roast at 350F. Its in the vid. Thanks C G, JR!
She did 350. To saute the Onions and to bake/roast the meatballs. I wish the Ninja Foodi had a more indepth cookbook.
Can anyone tell me a way to stop my smoke detector from going off while using the Nija foodie. This device is very sensitive.
Are you able to place it on your stove while cooking and use exhaust fan?
@@pressurecrisp thanks for that recommendation that's a great idea!
@@flexingingodspeace7774 your welcome. If there is anything else just ask!
You didn't spray oil on the meat balls as you put them in. ...why?
The hamburger is 80/20 so there is enough fat. 99.9% of the time I never spray my meats with oil. Just depends on the recipe. thanks Anthony!
You left out the settings.
350 degrees for 8-10 minutes depending on the size of your meatballs. The settings are in the video- just checked lol You made me nervous that I forgot. Thanks for watching!
It's very hard to hear you
I’m sorry. I am a beginner editor, purchased a microphone so new videos are better. I’ll see if I can fix sound on existing videos.
@@pressurecrisp No worries! I thought I'd give you a heads up on that.
Thanks!