MEATBALLS WITHOUT EGG RECIPES

Steps:

• Combine beef, egg, bread crumbs, garlic, oregano, salt, black pepper and red pepper in medium bowl; mix gently. Shape into 16 meatballs (1 1/2-inch).
• Pour pasta sauce into Instant Pot®. Add meatballs to sauce; turn to coat and submerge meatballs in sauce.
• Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
• When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.

Steps:

• In small bowl combine panko bread crumbs and milk. Let sit for 10 minutes until bread crumbs have soaked up milk.
• In large skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat.
• Add onions and sauté until translucent, about 5 minutes, add garlic and oregano and sauté for another 1-2 minutes.
• In large bowl, combine ground beef sautéed onion, garlic and oregano.
• Mix in salt, pepper and egg, combine until egg is mixed in.
• Add bread crumbs to meat mixture and combine well.
• Use a tablespoon or scoop to make equal sized meatballs. Recipe makes approximately 20.
• Reheat skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.
• On medium heat, brown meat balls on all sides, carefully turning so they don't break apart.
• Don't overcrowd skillet with meatballs, work in batches.
• Transfer meatballs to baking sheet and keep warm in oven while making sauce.
• Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.
• Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.
• Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.
• Add meatballs into sauce, cover and simmer on low heat for about 10 minutes. Season to taste.
• Serve with egg or broad noodles or mashed potatoes.