Yum! Was excited to do my first meatballs of the challenge in the pressure cooker. These were quite good. Made a few minor changes to the recipe, which are noted. I thought the meatballs were coming apart a bit during the searing process but they ended up holding together fairly well. Make sure to stir the mushrooms into the liquid – mine kind of ended up on top and steamed, so the texture was a little off. Paired well with corn and mashed potato and cauliflower.
2 tsp olive oil, divided
1/2 cup minced onions (I used half because I was low on onions so omitted from gravy)
1/2 lb 93% lean ground beef
1/2 lb 93% lean ground turkey (I used a mix of pork and chicken here instead because that’s what I had)
1/3 cup whole wheat seasoned breadcrumbs (I used plain panko)
1 large egg, beaten
2 tablespoons tomato paste, divided
pinch black pepper
1 tbsp all-purpose flour
1 tsp red wine vinegar
2 tsp Worcestershire sauce, to taste
1/4 tsp mustard powder
5 oz sliced mushrooms (I accidentally used eight oz here)
1 1/4 cup reduced sodium beef broth (I don’t love the beef broth from Trader Joe’s for gravy, so I added 1/2 a cube of boullion, too)
chopped parsley for garnish (optional)
Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
Combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
Gently shape into 20 small meatballs.
Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs about 2 minutes until no longer sticks, turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on its own. Garnish with parsley (I used chives)