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Pressure Cooker Hoisin Meatballs

I love the start of fall because that means it's football season! Meatballs are filling and hearty and great for a tailgate. I served this for the first time at my favorite team's home opener. My best friend, who hates meatballs, couldn't get enough of them! I created a meatball convert! Woo-hoo! If you are serving children and prefer not to add the wine, substitute beef broth instead.—Lisa de Perio, Dallas, Texas
  • Total Time
    Prep: 20 min. Cook: 10 min.
  • Makes
    about 2 dozen


  • 1 cup dry red wine or beef broth
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 large egg, lightly beaten
  • 4 green onions, chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • Sesame seeds


  • In a 6-qt. electric pressure cooker, whisk together wine, hoisin sauce and soy sauce. Bring to a boil. Reduce heat; simmer until liquid is reduced slightly.
  • In a large bowl, combine next 7 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs; place in cooker. Lock lid; close pressure-release valve. Select manual setting; pressure-cook on high for 10 minutes.
  • When finished cooking, quick-release pressure. Sprinkle with sesame seeds.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, about 8 minutes, gently stirring halfway through.

Test Kitchen Tips
  • Browning the meatballs before cooking isn't necessary, but it adds extra flavor. So if you have time, go for it. Use the saute setting on your electric pressure cooker to brown meatballs in small batches.
  • Nutrition Facts
    1 meatball: 78 calories, 5g fat (2g saturated fat), 28mg cholesterol, 156mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 6g protein.

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