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 the OSU home opener. My best friend, who hates meatballs, couldn’t get enough of them! If you are serving children and prefer not to add the wine, substitute beef broth instead.
—LISA DE PERIO DALLAS, TX
PREP: 20 MIN. • COOK: 10 MIN. + RELEASING • 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
1. In a 6-qt. electric pressure cooker, whisk the wine, hoisin and soy sauce.
2. In a large bowl, combine the next seven ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1 1/2-in. meatballs; place in cooker. Lock lid; make sure the vent is closed. Select manual setting; adjust the pressure to high, and set the time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. 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.