Recipe
– In a large mixing bowl, add the potato then mash, add the melted butter, flour, sugar, salt, maple syrup, lemon juice, vanilla and butter extracts, milk, cinnamon and egg yolks. – In a separate bowl, using a whisk, whip the egg whites until stiff peaks form.
– Add the rest of the broth to the instant then the meatballs. It's okay to stack. Lock the lid. Make sure it's sealed. Let the ip naturally release once done. Remove the meatballs.
– Add the jelly sauce. 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!
So good!
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