Ingredients

The following ingredients have 8 Servings
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1/2 cup onion ((shredded or finely chopped))
  • 1/2 cup seasoned bread crumbs
  • 2 eggs
  • 3 teaspoons crushed garlic
  • 1 teaspoon nutmeg
  • 1 teaspoon sage
  • Salt and pepper to taste
  • 3 cups beef Consomme (or beef broth, divided)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1 cup heavy whipping cream
  • Salt and pepper to taste
  • 4 tablespoons cornstarch ((optional))
  • 2 tablespoons water ((optional))

Instruction

  • Mix together all meatball ingredients until well combined.
  • Roll into 1" balls (a cookie scoop works great)
  • Press the "saute" function on the Instant Pot. Once it is hot, spray the bottom of the Instant pot with cooking spray and place meatballs in about 1//2" apart (you will probably have to do this in 2-3 batches depending on the size of your Instant Pot).
  • Saute meatballs for 3-4 minutes, then flip and saute another 3-4 minutes.
  • Remove meatballs from Instant pot and place on a paper towel.
  • Add about 1 cup of the beef Consomme to deglaze the pot and scrape up any brown bits with a spatula. Add Worcestershire sauce, and ground mustard and stir well.
  • Add meatballs back to the pot and set Instant Pot to high pressure for 5 minutes, doing a quick release when finished.
  • Remove meatballs from the Instant Pot and return setting to "saute". Add remaining beef Consomme and heavy cream and bring to a simmer.
  • If you want to make the sauce even thicker, combine cornstarch and water in a small bowl to form a slurry. Slowly whisk the mixture into the Instant Pot until you reach your desired consistency (you may not need all of the mixture).
  • Add salt and pepper to taste, if needed.
  • When thickened, return the meatballs to the Instant Pot and stir into the sauce.
  • Serve over egg noodles, mashed potatoes, or rice.