2 servings; MFP
1 medium shallot, diced
2 cloves garlic, minced
1/2 tsp dried thyme, parsley, oregano, mustard powder, nutmeg
1/4 tsp ground allspice (2:2:1 cinn:nutmeg:cloves)
Kosher salt and freshly ground black pepper
2 tsp butter
1 tablespoons all-purpose flour
1 2/3 cups beef stock (4 g Better Than Bouillon Vegetarian, No Chicken Base, 2 g MSG)
80 g; 1/3 cup sour cream
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley leaves
6 Impossible homestyle meatballs
Whisk in flour until lightly browned, about 1 minute. Stir in beef stock, scraping any browned bits from the bottom of the pot; season with salt and pepper, to taste.
Return meatballs to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Set meatballs aside. Select high sauté setting; simmer until the sauce has reduced and thickened, about 4-5 minutes. Stir in sour cream; season with salt and pepper, to taste.
Serve immediately with meatballs, garnished with dill and parsley, if desired.