Instructions

1. Make a Panade – In a medium-sized bowl whisk together ¼ cup heavy cream and egg. Add in breadcrumbs and stir to combine, set aside.
2. Make the Meatballs – In a large bowl add pork, grated onion, garlic, baking powder, 1 teaspoon salt, nutmeg, allspice, and black pepper. Use your hands to mix and combine until consistent in appearance, 1 minute.
Add in the panade and mix with hands to combine until smooth, 1 minute. Add in ground beef and mix with hand until combined, 45 seconds.
3.Form the Meatballs – Roll the meat mixture into 2 tablespoon-sized balls, about 17 total.
4. Heat the Instant Pot – Select “Saute” on the Instant Pot. Allow the pot to heat. It will indicate “Hot” on the display when ready

5. Brown the Meatballs – Add 1 tablespoon of olive oil. Once hot, add half of the meatballs and brown on one side for 4 minutes, then flip and brown for 2 minutes. Transfer them to a clean plate and repeat with the remaining meatballs.
6. Deglaze the Pot – Add 1 cup of unsalted beef broth, using a whisk to deglaze, and scrape any of the browned bits on the bottom of the pan into the liquid.
7. Cover Instant Pot – Make sure that the release valve is in the “Sealing” position. Place the lid on the Instant Pot, turn and lock.
8. Pressure Cook – Press the “Manual” button on the Instant Pot on high pressure, and then set the timer to 5 minutes using the “+” or “-” controls. It will take about 10 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
9. Release Pressure – Once cook time is complete, allow the pressure to naturally release for 10 minutes.
10. Open the Lid – Carefully open the lid. Press the “Keep Warm/ Cancel” button.
11. Thicken the Sauce – In a small bowl, whisk together the cornstarch and water to make a slurry. Press “Saute” on the “More” setting. Cook and stir until the sauce is thickened enough to coat the back of a spoon, 60 to 90 seconds.
Press the “Keep Warm/ Cancel” button. Stir in ½ teaspoon salt, ½ cup heavy cream, and lemon juice. Taste and adjust salt and pepper as desired.
12. To Serve – Garnish with parsley and serve with toothpicks as an appetizer. For an entree, serve with egg noodles or mashed potatoes.

Equipment

Instant Pot

Notes

Stove Top Instructions:
. Follow instructions 1 to 7. Heat a dutch oven over medium-high heat, add oil, brown meatballs on one side for 4 minutes, flip, and brown for another 2 minutes. Transfer meatballs to a plate.
. Add 1 cup of unsalted beef broth, using a whisk to deglaze, and scrape any of the browned bits on the bottom of the pan into the liquid.
. Place lid on the pot, slightly ajar. Simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.