This updated take on an old-fashioned classic is prepared in the Instant Pot for quick and easy cooking.
Recipe tags: beef base, moderate difficulty, lunch, beef, deepfry
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ lb | lean ground beef |
| ½ lb | lean ground pork |
| ¼ cup | bread crumbs |
| 2 tbsp | 2% milk |
| 1 | egg |
| 2 tbsp | Better Than Bouillon® Roasted Beef Base |
| 1 tbsp | Dijon mustard |
| ¼ tsp | each tsp ground allspice and nutmeg |
| 2 tbsp | butter |
| 2 tbsp | all-purpose flour |
| 1 cup | heavy cream |
| 2 tbsp | Worcestershire sauce |
| 2 tbsp | finely chopped fresh parsley |
| 2 tbsp | lemon juice |
Directions
Combine ground beef, pork, bread crumbs, milk, egg, 1 tbsp Roasted Beef Base, mustard, allspice and nutmeg. Roll into 1-inch meatballs.
Set Instant Pot cooker to SAUTE setting over MEDIUM heat. Sear meatballs, in batches, for about 5 minutes or until golden brown all over. Remove from Instant Pot; set aside.
Melt butter in Instant Pot. Stir in flour; cook for 1 to 2 minutes or until smooth. Slowly whisk in 2 cups water, cream, Worcestershire sauce and remaining Roasted Beef Base; bring to simmer. Drop meatballs into sauce.
Place lid on Instant Pot; lock and seal in position. Set to PRESSURE COOK on HIGH heat for 7 minutes. Turn off heat; manually release pressure according to manufacturer’s instructions.
Carefully remove lid. Sprinkle with parsley and lemon juice.
Serve meatballs over noodles, rice or mashed potatoes. Serve with a dollop of lingonberry or cranberry sauce if desired.