this is less about the meatballs and more about the cool sauce you're making out of stock. playing around with the amount of bouillon concentrate and which types changes this recipe very drastically, and this is my favorite variation after playing with this recipe for about a month.
- 450g frozen meatballs, preferably homestyle/beef (~16oz)
- 2 1/2 cups water
- 1 tsp "better than bouillon" beef bouillon concentrate
- 1 tsp "better than bouillon" chicken bouillon concentrate
- 1 tsp "knorr" tomato bouillon with chicken flavor
- 1 tbsp worcestershire sauce
- 3 cloves garlic, diced/pressed
- 2 tbsp dried parsley flakes
- 140g extra broad egg noodles (~3 cups)
- 1/2 cup heavy cream
- 1 tbsp corn starch
- as much black pepper as you want
- Boil water and put in the Instant Pot with all 3 bouillon ingredients. Mix until bouillon is fully incorporated.
- Place meatballs in Instant Pot with worcestershire sauce, garlic, parsley, and black pepper. Stir it up until it looks like how you think it's supposed to look at this point.
- Without stirring, add the noodles on top in an even layer. They will likely not be fully submerged in liquid. This is important and expected.
- Put the lid on and set Instant Pot to Pressure cook for 3 minutes.
- While you wait for that, mix the heavy cream and corn starch, mix until there isn't any noticable corn starch bits hanging out.
- Once the timer is up, quick release the pressure and open it up, mix it up. Continue mixing while slowly pouring in the cream/starch mixture. If it is thin, just wait a bit for the corn starch to set.
if you don't want to buy 3 different bouillons (which i totally understand) then you can sub 1 tbsp of just the chicken or beef instead of 1 tsp of all three. beef tastes heavier, chicken tastes lighter, whichever you think you'd prefer. 90% of the flavor in this comes from the boullion mix and that's the real thing i've been testing