Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cloves minced garlic
  • 2 cups beef broth (low sodium)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 1/2 cup heavy cream
  • 1/4 cup sour cream

Instructions:

  1. In a large bowl, combine the ground beef, ground pork, panko, milk, egg, allspice, nutmeg, salt, pepper, and garlic. Mix gently with your hands until just combined; do not overwork the meat.
  2. Roll the mixture into 1-inch spheres (approximately 20-24 meatballs).
  3. Add the beef broth and Worcestershire sauce to the Instant Pot liner. Gently place the meatballs in the liquid.
  4. Lock the lid, set the valve to 'Sealing,' and select Manual/Pressure Cook on High for 5 minutes. Once complete, perform a Quick Release of the pressure.
  5. Remove the meatballs and the cooking liquid into separate containers.
  6. Set the Instant Pot to Sauté. Melt the butter, then whisk in the flour for 1-2 minutes until it smells nutty and turns a light golden brown.
  7. Slowly whisk in the reserved cooking liquid until smooth.
  8. Stir in the heavy cream and sour cream, simmering until the sauce is thickened and velvety. Return meatballs to the pot and toss to coat.