Ingredients

The following ingredients have 4 Servings
  • 2 lbs lean ground beef
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp minced Garlic
  • 2 tsp LEA & PERRINS Worcestershire Sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 eggs (beaten)
  • 1 cup dry bread crumbs (divided)
  • 1 jar INSTANT POT Southern BBQ Sauce (divided, 15 oz)
  • 1/2 cup fat-free reduced-sodium beef broth

Instruction

  • ADD 1 cup water to INSTANT POT. Place trivet in pot.
  • MIX first 8 ingredients in large bowl just until blended. Add half the bread crumbs and 2 tbsp barbecue sauce; mix lightly. Gently mix in remaining bread crumbs.
  • SHAPE meat mixture into 40 meatballs>/sa>. (1/2 inch- 1 inch)
  • PLACE half the meatballs in single layer on trivet; cover with second layer of meatballs. Close and lock lid. Turn Pressure Release Valve to Sealing position.
  • COOK 7 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining steam. Remove lid.
  • USE tongs to transfer meatballs to serving bowl; cover to keep warm. Remove trivet from INSTANT POT. Discard meat juices from pot. Rinse liner, then return liner to pot.
  • ADD beef broth and remaining barbecue sauce to pot; stir. Cook using SAUTÉ setting 3 min. or until heated through, stirring frequently. Pour over meatballs; stir to evenly coat meatballs with sauce.