Description
Easy homemade meatballs with rice cooked inside and coated with a zippy Asian sauce.
Ingredients
Units
Scale
For the sauce:
- 3 Tbsp low sodium soy sauce
- 2 Tbsp rice vinegar
- 1 1/2 Tbsp sesame oil
- 1 Tbsp brown sugar
- 1 Tbsp minced garlic
- 2 tsp chili garlic sauce
- 1/2 cup chicken broth
- 1–2 Tbsp cornstarch
For the meatballs:
- 1 pound ground pork
- 2 Tbsp bread crumbs
- 1/4 cup uncooked long grain white rice or jasmine rice
- 1 egg
- 2 tsp chili garlic sauce
Instructions
- Add soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, chili garlic sauce and broth to the Instant Pot. Whisk.
- In a mixing bowl combine the pork, bread crumbs, rice, egg and chili garlic sauce. Use clean or gloved hands to combine well. Use about ¼ cup of the mixture to form each meatball. Place the formed meatballs into the Instant Pot in one layer.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Scoop meatballs onto a platter. Thicken the sauce with a cornstarch slurry. Turn your Instant Pot to the saute setting. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
- Spoon the sauce over the meatballs and enjoy.
- Category: Pork
- Method: Instant Pot
- Cuisine: Asian