Recipe
17 minutes
appetizer
American
– Simply add the ground beef, eggs, breadcrumbs, beef broth, garlic, salt and pepper to a bowl. Mix gently to combine.
– Scoop the mixture to make meatballs. Add the remaining broth to the instant pot then the meatballs. Lock the lid. Make sure it’s sealed. Set to high pressure. Let the ip naturally release once done. Drain the liquids remove the meatballs and set to the side.
– Pour the beef broth to the instant pot then add the meatballs. Press saute button. Lock the lid. Make sure it’s sealed. Set to high pressure. Let the ip naturally release once done. Remove the meatballs. Set to the side, drain the liquids.
– Add the jelly, the chili sauce, mustard, and the rest of the ingredients to the instant pot. Mix to combine. Press saute button. Saute until the sauce is thickened to your preference.
– Add the meatballs back to the instant pot. Toss to coat. Serve with the sauce or store the sauce for another dinner. It’s amazing on salmon too!
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