Measure out the ingredients and spices. Grate the onion.
Making the meatballs
Combine all the meatball ingredients in a large mixing bowl and mix well with clean hands.
1 pound ground beef, 1 pound ground pork, 1 teaspoon fine grind sea salt, ½ teaspoon black pepper, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ½ cup bread crumbs, ¼ cup heavy cream, 1 large egg, 1 Tablespoon Worcestershire sauce, 1 Tablespoon Dijon mustard, 1 medium onion
Form the meatballs into about the size of a golf ball. Each meatball is about 1 ounce or 2 Tablespoons of meat mixture. Roll the meatball in the palm of your hands to shape and set on a baking tray.
Heat the Ninja Foodi or Instant Pot on high sear/sauté for about 3 minutes. Add olive oil and heat the oil for another 1-2 minutes. Lower the heat to medium high.
2 Tablespoons olive oil
Brown the meatballs in the inner pot in batches. I usually brown them in 2 batches. This takes about 5 minutes per batch. Remove the meatballs and set on a tray.
Making the Roux
After the meatballs are removed, add in the flour. Keep the pressure cooker on sear/sauté, but lower the heat to medium. Stir to combine the flour with the fat and juices from the meatballs. The mixture will be dry and crumbly. Add 2 Tablespoons of butter and stir together. The roux should resemble wet sand. If it is still dry, add another Tablespoon of butter. Stir and cook for 2-3 minutes or until the roux is a very light tan. Remove the Roux from the pot and place it in a small bowl for use later.
4 Tablspoons all purpose flour, 2 Tablespoons butter
Pressure Cooking
Immediately deglaze the pot with wine and begin to scrape the bottom of the pot to remove the fond (browned bits on the bottom from the meatballs). It's important to get all of the fond off the bottom of the pot and into the liuqid to prevent the water/burn notice and it brings flavor into the gravy.
½ cup white cooking wine
Add in the beef broth and stir. Add the meatballs back into the pot.
1½ cups beef broth
If you want to add either egg noodles or potatoes to cook above the meatballs, see the instructions below. If not, go to the next step.
Place the pressure lid on and turn the valve to seal. Set the pressure function to high and the time to 3 minutes. When the time is up, immediately release the pressure by turning the valve to vent.
Once all of the pressure has been released, open the lid away from you. Remove the rack and pan if you cooked above the meatballs.
Adding Potatoes/Noodles
Add either the potatoes or egg noodles to a pan that will fit on the reversible rack in low or another trivet that sits above the meatballs. Add enough water to just cover the potatoes or noodles. Cover with a silicone cover or aluminum foil. Set on the rack and place the rack into the pressure cooker above the meatballs. Continue with the pressure cookng instructions above.
6-8 ounces Extra Wide Egg Noodles, 3 pounds Russet Potatoes, enough water to cover noodles or potatoes
Once the pressure cook time is up, remove the rack with the pan. The potatoes can sit covered in the liquid until you are ready to mash them. Remove the lid from the egg noodles and see if they need to cook longer. If they do, cover them again and let them sit while you make the gravy. If they don't, leave them uncovered and then drain well before serving.
Making the Gravy
Add the roux back into the liquid with the meatballs and stir. The pressure cooker can stay on keep warm or you can use sear/sauté on low if you prefer. You should see the mixture start to thicken almost immediately.
Add in the salt, pepper, & cream and stir. Serve with mashed potatoes or egg noodles. Enjoy!
½ teaspoon fine grind sea salt, ½ cup heavy cream, ¼ teaspoon black pepper