Chicken Meatballs in Plum Sauce
Ingredients
Meatballs1 pound ground chicken
1 small shallot, minced
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
¼ teaspoon ground white pepper
⅛ teaspoon ground ginger
Sauce
½ cup plum jam
½ cup water
2 tablespoons soy sauce
2 teaspoons Sriracha
¼ teaspoon ground ginger
1 garlic clove, minced
1 bunch green onions, white and tender green parts, thinly sliced
2 tablespoons green onion reserved for sprinkling
Steamed rice for serving
Directions
Meatballs:1 In a medium bowl, combine the ground chicken, shallot, cilantro, soy sauce, white pepper, and ginger. Mix with your hands until all of the ingredients are evenly distributed. Shape the mixture into 1-inch meatballs, placing them on a plate as you go. Set aside.
2 Add the jam, water, soy sauce, Sriracha, ginger, garlic, and green onions to the Instant Pot. Select the Sauté setting and cook for about 3 minutes, using a spoon to break up the jam and combine the ingredients.
3 Place the meatballs in a single layer in the pot. Don’t worry if the meatballs are not completely covered.
4 Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 8 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
5 When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and use a slotted spoon to transfer the meatballs to a serving dish.
6 Press the Cancel button to reset the cooking program, then select the Sauté setting and set the cooking time for 7 minutes. Simmer, stirring often, until reduced to a glossy, pourable glaze. Wearing heat-resistant mitts, lift out the inner pot and pour the glaze over the meatballs. Sprinkle with the reserved green onion.
7 Serve the meatballs with steamed rice.
Note: If you like, you can brown the meatballs, which helps them hold their shape and adds depth of flavor, before simmering them in the Instant Pot, but because they tend to stick to the pot, which can cause a burn error, they’re best browned in the oven. Place the meatballs on a parchment paper–lined baking sheet and bake at 375°F for about 15 minutes, until lightly browned.
