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1. Combine all meatballs ingredients and roll them into balls.
2. Start instant pot and select SAUTE mode. Add in butter and sauté mushrooms till soft. Add in garlic and sauté for a minute. Add in chicken stock along with Worcestershire sauce, cubed cream cheese, parmesan cheese, and parsley. Place in the meatballs. Secure the lid. Select MANUAL and cook on high pressure for 6-7 minutes.
3. Select CANCEL to turn off device. Allow pressure to natural release. Once pressure pin drops, open lid. Remove the meatballs and whisk the sauce till smooth. Return the meatballs back in and garnish with parsley.
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1. You can use binders like breadcrumbs or bread slices soaked in milk. For low carb options, use almond meal or ground pork rinds.
2. Keep the meatballs in the refrigerator for 30 minutes or so before baking if you have time so they set well.
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