Meatball Sliders


  • 1 slice white sandwich bread
  • 3 tablespoons plain yogurt
  • 8 ounces ground beef chuck
  • 4 ounces ground pork
  • 1 egg yolk
  • 1 small shallot
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 teaspoon garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups marinara sauce
  • 1/2 cup beef broth
  • 1 cup mozzarella cheese
  • 1 cup fresh basil leaves
  • 12 slider buns
  • Tear the bread into small pieces and combine in a large bowl with the yogurt. Mash the mixture with a fork until smooth. Add the beef, pork, egg yolk, shallot, oregano, fennel, granulated garlic, salt, and pepper and blend thoroughly with your hands or a wooden spoon. Form the mixture into 12 meatballs, about 2 tablespoons each, rolling them between your palms to compact them slightly.
  • Pour the marinara sauce and beef broth into the pot, add the meatballs, and lock on the lid. Select the Pressure Cook function and adjust to Highpressure for 5 minutes. When the cooking time is done, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure.
  • Sprinkle the cheese over the top of the meatballs and cover with a metal or glass lid for 5 minutes to allow the cheese to melt.
  • Stack the basil leaves, roll them up tightly like a sleeping bag, and slice them thinly crosswise to create thin ribbons.
  • Serve the meatballs and sauce on the buns, sprinkling with the basil before adding the top half. Pour the sauce into ramekins and serve it on the side for dipping.
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