Pressure Cooker Hoisin Meatballs Recipe

Pressure Cooker Hoisin Meatballs Recipe
Pressure Cooker Hoisin Meatballs Recipe photo by Taste of Home
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Pressure Cooker Hoisin Meatballs Recipe

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I love the start of fall because that means it's football season! Meatballs are filling and hearty and great for a tailgate. I served this for the first time at the OSU home opener. My best friend, who hates meatballs, couldn't get enough of them! I created a meatball convert! Woo-hoo! If you are serving children and prefer not to add the wine, substitute beef broth instead.—Lisa de Perio, Dallas, Texas
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + releasing
MAKES:
28 servings
TOTAL TIME:
Prep: 20 min. Cook: 10 min. + releasing

Ingredients

  • 1 cup dry red wine or beef broth
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 large egg, lightly beaten
  • 4 green onions, chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • Sesame seeds

Directions

In a 6-qt. electric pressure cooker, whisk together wine, hoisin sauce and soy sauce.
In a large bowl, combine next seven ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs; place in cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Sprinkle with sesame seeds.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, about 8 minutes, gently stirring halfway through.
Yield: about 2 dozen.

Test Kitchen Tips
  • Go ahead and brown the meatballs on the saute setting or you can bake them at 400° for 15 to 20 minutes or until golden brown.
  • Originally published as Pressure Cooker Hoisin Meatballs in One Pot Instant Pot Winter 2017

    • 1 cup dry red wine or beef broth
    • 3 tablespoons hoisin sauce
    • 2 tablespoons soy sauce
    • 1 large egg, lightly beaten
    • 4 green onions, chopped
    • 1/4 cup finely chopped onion
    • 1/4 cup minced fresh cilantro
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 pound ground beef
    • 1 pound ground pork
    • Sesame seeds
    1. In a 6-qt. electric pressure cooker, whisk together wine, hoisin sauce and soy sauce.
    2. In a large bowl, combine next seven ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs; place in cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Sprinkle with sesame seeds.
      Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, about 8 minutes, gently stirring halfway through.
      Yield: about 2 dozen.

    Test Kitchen Tips
  • Go ahead and brown the meatballs on the saute setting or you can bake them at 400° for 15 to 20 minutes or until golden brown.
  • Originally published as Pressure Cooker Hoisin Meatballs in One Pot Instant Pot Winter 2017

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