Instant Pot Rosemary Meatball Sliders
1/2 pound ground pork
1/2 pound ground turkey (thigh meat, preferred)
1 teaspoons kosher salt
1 teaspoon mayonnaise
1 tablespoon crème fraiche
2 tablespoons panko bread crumbs
2 tablespoons fresh rosemary, chopped
3 tablespoons freshly grated parmesan
1/2 cup diced onion
3 garlic cloves, chopped
2 cups water
slider buns, for topping
mayonnaise, for topping
arugula, for topping
manchego cheese, for topping
Author note: This recipe is easily doubled to make 18 large meatballs.
- Place the pork, turkey, salt, mayonnaise, crème fraiche, bread crumps, rosemary, parmesan, onion, garlic and egg into a large mixing bowl. Mix well.
- Line a rimmed baking sheet with parchment paper. Form 9 large meatballs and place into the fridge.
- Pour the water into the Instant Pot. Place a silicone steamer basket into the Instant Pot. Place 4-5 meatballs into the steamer. Cook on high pressure for 9 minutes. After 9 minutes, release the pressure. Remove the meatballs and place on a baking sheet. Repeat these steps until all of the meatballs have been cooked. Be sure to empty the cooking liquid and refill the insert with fresh water with each batch.
- Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a slice of manchego and a generous amount of arugula on the bottom layer of the bun. Top with a meatball and the top bun. Serve warm or at room temperature.