In a medium bowl make the meatballs by combining
3 lb. Ground Beef
3 Cup Panko bread crumbs
1 Cup Parmesan cheese
4 Eggs
1 1/2 Cup Finely Diced Onion
1 tsp. salt
1 tsp. pepper
Form the mixture into 2" balls and place in your Instant Pot set to saute with 2 Tbs avocado oil
If the meatballs are sticking, deglaze the pot by adding a bit of water
You need to be gentle handling the meatballs or they will fall apart
Saute the meatballs in batches until they are all fully cooked and slightly browned with a nice sear
Set aside and prepare the sauce
For the sweet and sour sauce stir together
2 Cups pineapple juice
6 Tbs cider vinegar
2 Tbs soy sauce
6 Tbs Hoisin sauce
1 Cup granulated sugar
(2) 20 oz cans pineapple tidbits or pieces with juice
1/2 Cup peppers of your choice
Ladle the meatballs back into the Instant Pot and pour the sauce over the top
Stir gently to coat the meatballs
Cook on Manual on high pressure for 5 minutes
Natural release 10 minutes, then quick release
Remove the meatballs to a bowl and make a cornstarch slurry by mixing
3 Tbs of cornstarch with 1/4 Cup water
Set the Instant Pot to sauté mode
When the sauce boils add the slurry and cook one minute while stirring constantly
It will thicken as it cools
Add the meatballs back into the Instant Pot and set to warm for easy serving
OR
Remove the meatballs to a serving dish and put the sauce in a separate bowl for dipping
Enjoy these Hawaiian Meatballs for your next event