Meatballs in Creamy Sauce (Instant Pot)
If you want your meatballs not to fall apart, do not overdo with the bread crumbs; it will make them too loose. Keep in mind that the meat mixture should be moist but not soggy.
Ingredients
| 0.75 lb | 340 g | ground beef |
| 1 | small onion, thinly chopped | |
| — | salt and ground pepper, to taste | |
| 4 tbsp | 60 ml | plain breadcrumbs |
| 1 tbsp | 15 ml | fresh parsley, finely chopped |
| 1 tsp | 5 ml | oregano |
| — | non-stick cooking spray | |
| 4 tbsp | 60 ml | fresh cream |
| 1 cup | 240 ml | beef broth |
| 1 tsp | 5 ml | cumin |
| 1 tbsp | 15 ml | fresh parsley, chopped (for serving) |
Instructions
Servings: 2 | Total Time: 20 minutes
If you want your meatballs not to fall apart, do not overdo with the bread crumbs; it will make them too loose. Keep in mind that the meat mixture should be moist but not soggy.
- Add all ingredients for meatballs in a bowl; knead the mixture until all ingredients combined well.
- Shape the mixture into small meatballs.
- Grease the interior of your Instant Pot with cooking olive oil spray.
- Arrange the meatballs on the bottom of your Instant Pot.
- Combine cream with the beef broth and cumin; pour it over the meatballs.
- Lock lid into place and set on the MANUAL setting HIGH pressure for 10 minutes.
- Use Quick Release - turn the valve from sealing to venting to release the pressure.
- Adjust salt to taste, sprinkle with parsley and serve.