Congee

Wonton Meatballs Slow Cooker

Wonton Meatballs Slow Cooker

Ingredients

Serves 4

Active Time 20 minutes :Steam Natural/Quick Release

• 1 pound ground pork
• 2 large eggs, lighten beaten
• ¼ cup chopped scallions
• ¼ cup chopped fresh cilantro or parsley
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 2 teaspoons soy sauce, plus more for serving
• 1 teaspoon oyster sauce
• 1 teaspoon black pepper
• ½ teaspoon salt
• 2 cups water

Method

1. In a large bowl, combine the pork, eggs, scallions, cilantro, ginger, garlic, soy sauce, oyster sauce, pepper, and salt
2. Using your hands, gently mix until all the ingredients are thoroughly incorporated
3. Divide the mixture into 12 equal portions
4. Place each in the cup of a baby food container
5. Lightly cover with aluminum foil
6. Pour the water into the Instant Pot
7. Place a steamer rack with handles in the pot
8. Gently stack the baby food containers on top of the rack
9. Secure the lid on the pot
10. Close the pressure-release valve
11. Select the STEAM setting and set to cook for 10 minutes
12. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure
13. Using silicone oven mitts, carefully remove the baby food containers
14. Use a meat thermometer to ensure the meatballs have reached an internal temperature of 160°F
15. If not, resecure the lid on the pot and close the pressure-release valve
16. Cook for an additional 2 to 3 minutes on the STEAM setting
17. At the end of the second cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure
18. Unmold and serve the meatballs with soy sauce or another dipping sauce on the side