Pressure Cooker Hoisin Meatballs

• 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 together wine, hoisin sauce and soy sauce. Bring to a boil. Reduce heat; simmer until liquid is reduced slightly.
2. In a large bowl, combine 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 vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes.
3. When finished cooking, quick-release pressure according to manufacturer's directions. Sprinkle with sesame seeds.
4. 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.

red wine, hoisin sauce, soy sauce, egg, green onions, onion, fresh cilantro, garlic, salt, pepper, ground beef, ground pork, sesame seeds

Taken from www.tasteofhome.com/recipes/pressure-cooker-hoisin-meatballs/ (may not work)