whole and heavenly oven
- Perfectly tender and juicy. - Cooked in the most incredible cream sauce. - Made entirely in the instant pot and ready in only 40 minutes!
- Ground beef - Unsalted butter - Breadcrumbs - Vegetable oil - Egg - Spices - Garlic
- All-purpose flour - Beef broth - Fresh parsley - Heavy cream - Worcestershire - Egg noodles
In a large bowl, combine ground beef, breadcrumbs, seasonings, garlic, and egg. Gently knead until mixture is just combined.
Shape the meatballs into 1-inch balls. Refrigerate or freeze until ready to use.
Heat vegetable oil in an instant pot set to BROWN/SAUTE. Add meatballs to instant pot and sear on all sides until golden brown. Transfer to a plate.
Melt butter in instant pot drippings, then whisk in flour until smooth and let cook until golden-brown. Gradually whisk in beef broth until smooth.
Add meatballs to sauce, lock instant pot lid in place, and close the vent. Cook meatballs on high pressure 8 minutes, then quick-release instant pot to release pressure.
Fold heavy cream, Worcestershire, and parsley into sauce until smooth. Season with salt and pepper to taste if needed.
Ladle meatballs and sauce over a bowl of egg noodles and top with additional parsley if desired. Enjoy!