- 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,
- 1/2 cup fat-free reduced-sodium beef broth
1 cupwater to INSTANT POT. Place trivet in pot.
MIX first 8 ingredients in large bowl just until blended. Add half the bread crumbs and
2 tbspbarbecue 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.