| Cuisine: Other | Type: Main Course | Serves: 4 |
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Source:
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InstantPot Recipe Magazine |
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Attributes:
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InstantPot |
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Comments:
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Serving Suggestions:
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Serve with mashed potatoes or buttered egg noodles |
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Ingredients:
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2 tbs. extra-virgin olive oil 1 cup finely chopped onion 1 pound ground sirloin 1/2 cup plain, dry breadcrumbs 1 large egg 1/2 tsp. table salt 1/2 tsp. freshly ground black pepper ]12 tbs. butter 1-2/3 cups beef stock 2 tbs. all-purpose flour 1/4 tsp. nutmeg 1/4 tsp. allspice (optional, added by Rick) 2/3 cup milk 2 tbs. dry sherry 1 tbs. chopped fresh parsley |
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Instructions:
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1. Place 1 tablespoon oil in the InstantPot. Heat on sauté (normal or level 5 on ours) until the oil is shimmering. Tilt the pot to evenly distribute it over the bottom of the pot. Add the onion and cook, stirring constantly, until golden. Turn off the cooker; remove the inner pot and transfer the onion from the pot to a large bowl, scarping the side. 2. Add beef, breadcrumbs, egg, salt, and 1/4 teaspoon pepper to the onion in the bow, mixing gently to combine. Shape into 24 meatballs. 3. Add the remaining oil to the inner pot; return to the cooker and press sauté (normal or level 5 on ours). Heat the oil, spreading it on the bottom of the pot. Add half the meatballs and cook, turning occasionally, until brown on all sides. They won't be completely done, but that is okay. Transfer them to a plate and cook the remaining meatballs, a few at a time until they are all browned. Turn off the cooker. Wipe the oily drippings from the cooker with a paper towel held with tongs, leaving the fond on the bottom of the pot. Add the butter to the pot. As the butter melts, stir in the stock, scraping to loosen the browned bits. Arrange the meatballs, in a single layer, in the stock. 4. Lock the lid and pressure cook on high for 5 minutes. Allow a 10 minute natural release then vent. Transfer meatballs to a plate with a slotted spoon leaving the liquid behind. 5. Place the flour, nutmeg, allspice (if using), and remaining 1/4-teaspoon pepper in a bowl. Slowly whisk in the milk until smooth. Whisk this milk mixture and the sherry into the liquid in the pot. Sauté, uncovered, stirring occasionally until the sauce simmers and thickens, about 5 minutes. Gently stir the meatballs into the sauce. Turn off the cooker and let the meatball mixture stand for 1 minute. Carefully pour the meatballs and sauce into s serving bowl and sprkkle with parsley. |
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Related recipes:
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None |
2021-04-15