Instant Pot Rosemary Meatball Sliders

Instant Pot Rosemary Meatball Sliders

  • Servings: 9 large meatballs
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Author note: Remember that the Instant Pot is an electric pressure cooker and that this recipe can apply to any brand of electric pressure cooker. This recipe was also featured in The Dallas Morning News. Click here to find three more weeknight Instant Pot recipes. To make 18 meatballs, double the recipe.

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

1 egg

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.

  1. Place the pork, turkey, salt, mayonnaise, crème fraiche, bread crumps, rosemary, parmesan, onion, garlic and egg into a large mixing bowl. Mix well.
  2. Line a rimmed baking sheet with parchment paper. Form 9 large meatballs and place into the fridge.
  3. 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.
  4. 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.

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