.jpg "Instant Pot Rosemary Meatball Sliders")
Ingredients
Directions
Author note: This recipe is easily doubled to make 18 large meatballs.
Place the pork, turkey, salt, mayonnaise, crème fraiche, bread crumps, rosemary, parmesan, onion, garlic and egg into a large mixing bowl. Mix well.
Line a rimmed baking sheet with parchment paper. Form 9 large meatballs and place into the fridge.
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.
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.