Instructions

• Preheat your oven to 400°F (200°C). This helps in finishing the meatballs with a nice crust after the pressure cooking.
• In a large bowl, combine the beef mince, breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, parsley, oregano, salt, black pepper, soy sauce, and sesame oil. Mix it all with your hands or a spoon until it's just combined but not overworked.
• Shape the mixture into small meatballs about 1 inch in diameter. Try to keep them even so they cook uniformly. Place the meatballs onto a baking sheet lined with parchment paper. This helps prevent sticking.
• Now for the pressure cooker part. Place a cup of water or broth in the bottom of your cooker for that broth depth and place a trivet or steamer basket inside. Arrange the meatballs on top without stacking.
• Seal the lid and set your cooker to high pressure. Let it cook for 8 minutes. You'll hear that valve hiss as it builds up pressure.
• Once the cooking time's up, do a quick release to let out steam fast and avoid overcooking. Carefully open the lid when safe.
• Transfer the meatballs back to the baking sheet and pop them in the oven for 10-15 minutes to get that tender pull with a little crispy edge. While that's happening, mix your spicy mayo dip with mayonnaise, sriracha, soy sauce, sesame oil, and garlic powder until smooth.