Ingredients

The following ingredients have 4 Servings
  • 1 pound ground pork
  • 2 garlic cloves (minced)
  • 1 teaspoon grated ginger
  • 1 tablespoon Shaoxing wine (Chinese rice wine)
  • 2 teaspoons soy sauce
  • 1 cup panko bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped green onions
  • 1 tablespoon coconut oil ((substitute vegetable or avocado oil))
  • 1 egg
  • 1 tablespoon oyster sauce
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon soy sauce
  • 1 teaspoon coconut sugar
  • 1 tablespoon chili garlic sauce
  • 1/2 cup chicken broth

Instruction

  • Combine all the meatball ingredients in a bowl and mix with your hands until combined. **Don't overmix or the meatballs could become tough - mix just enough that the ingredients are combined.
  • Roll the pork mixture into 1 inch balls and place them on a baking sheet (or any flat surface).
  • Heat the coconut oil in the Instant Pot on the normal sauté setting.
  • Add the meatballs (you'll need to cook in 2 batches) and brown on both sides (about 2 minutes per side). Remove and cook the next batch.
  • While the meatballs are cooking, combine the glaze ingredients in a bowl and whisk together.
  • When the meatballs are done browning, turn the Instant Pot off and add all the meatballs back into the pot with the sauce/glaze.
  • Cook on high pressure for 5 minutes. Turn the Instant Pot off and let the pressure release naturally for 10 minutes. Use the quick release to release any remaining pressure.
  • OPTIONAL: If you'd like a thicker sauce, turn the Instant Pot to the sauté setting. Mix 2 teaspoons of cornstarch with 2 teaspoon of water and slowly pour in the Instant Pot, stirring until the sauce is glassy and thickened.
  • Serve with steamed white rice, over noodles, or as an appetizer.