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
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Pressure Cooker Hoisin Meatballs in One Pot Instant Pot Winter 2017