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Export 19 ingredients for grocery delivery
Step 1
In a large bowl, combine Meatball Mixture ingredients thoroughly and form into 30 meatballs.
Step 2
Add olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
Step 3
When oil gets hot and butter melts, brown the meatballs. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Step 4
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Step 5
Add remaining Sauce Mixture ingredients to the pot and stir until well combined.
Step 6
Put the meatballs back into to the pot, ensuring all are coated in sauce.
Step 7
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Step 8
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.
Step 9
When the time is up, let the pressure naturally release for 7 minutes, then quick-release the remaining pressure.
Step 10
Carefully remove the meatballs from the pot to a shallow dish and cover loosely with foil.
Step 11
In a small bowl whisk together the remaining 1/2 cup cream and flour. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed. Adjust seasonings.
Step 12
Serve sauce-coated meatballs as an appetizer, or as an entree over egg noodles, mashed potatoes or rice. Garnish with additional chopped parsley.
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