Meatballs and Pasta – Instant Pot or Crock Pot Express

Ingredients
Meatballs
500 grams Minced Beef
1/2 cup bread crumbs (I used a flavoured one, but any is fine)
1/2 onion finey chaopped
1 egg beaten
2 cloves garlic minced
1 tbsp chopped parsley
1/2 tsp salt
1/2 tsp black pepper
1 tsp thyme (I used fresh, but either is fine)
1/8 tsp allspice
1/8 tsp nutmeg

Sauce
2 1/2 cups beef stock
3 cups noodles (I used 2 different types of pasta)
2 tbsp butter
1.5 cups of Milk
3 tbsp cornflour
1 tsp parsley
1 clove garlic minced
1/4 tsp black pepper
1 tbsp Worcestershire sauce
1/2 cup sour cream

Instructions
In a bowl, mix the meatball ingredients together and form into small balls (should make 18-20 meatballs)

Press Brown/Sauté (and then Start/Stop) and melt 2 tbsp of butter. Place half the meatballs in the pot and brown nicely on each side. Place on a plate and cook the other half. When those are done remove and place on a plate. Press Start/Stop to cancel the sauté mode.

Using some of the stock, deglaze the pot and scrape up any burnt bits. Stir in the parsley, garlic, salt, pepper, and Worcestershire sauce.

Place the meatballs back in the pot followed by the noodles (Do not stir)

Pour the remaining stock and place the remaining 2 tbsp of butter in small pieces on top.

Close and lock the lid and turn the steam release valve to closed. Press Steam and set for 5 minutes (high pressure) and press Start/Stop. When the cooking cycle is done, do a quick release.

While that is cooking, whisk the milk and cornflour together. Open lid, press Start/Stop to turn off; and switch back to Brown/Sauté.

Pour in the milk whisked cornflour, keep on saute until thickened, then add the sour cream and stir.

Ready to serve 🙂