Ingredients

The following ingredients have 6 Servings
  • 1 lb ground meat ((I used ground chicken))
  • 8 saltine crackers, (crushed (see notes))
  • 3 tablespoons buttermilk or 1 egg ((see notes))
  • ¼ cup fresh parsley, (chopped + more to garnish)
  • ½ teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil
  • 8 ounces cremini mushrooms, (sliced)
  • 2 garlic cloves, (minced)
  • 1 cup beef stock
  • ½ cup heavy cream
  • 1 bay leaf
  • 4 teaspoons cold water
  • 2 teaspoons cornstarch
  • ½ cup sour cream
  • 1 tablespoon mustard

Instruction

  • In a large bowl, combine ground meat, crushed saltine crackers (or panko), buttermilk (or egg), parsley, thyme, garlic powder, onion powder, salt, and pepper until just combined. Shape into 16 1-1/2-in meatballs.
  • Heat the Instant Pot in sauté mode. When hot, add 2 tablespoons of oil and brown the meatballs in batches, about 2 minutes per side. Transfer browned meatballs to a plate. 
  • Add the remaining tablespoon of oil to the pot, add sliced mushroom and garlic and cook for 2-3 minutes before stirring; cook until fragrant, about 2 more minutes. 
  • Add the broth to the pot, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Press “cancel”
  • Return meatballs to the pot, add heavy cream and bay leaf; mix to combine. Secure lid and close pressure-release valve. Select “Pressure cook” adjust the time to 10 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Press “cancel”. Then remove the lid. 
  • Remove bay leave and discard.
  • Mix in a small bowl the cold water and cornstarch until no lumps. 
  • Select “sauté” mode and adjust to less. Add cornstarch slurry, sour cream, and mustard; mix to combine. Cook for 2-3 minutes until the sauce thickens. 
  • Sprinkle with fresh parsley, if desired. Serve immediately over mashed potatoes, rice or noodles.