Directions

1. In a bowl, add milk, bread and let it soak, set aside.

2. Set pressure cooker to "sear", adjust time to 10 minutes, and press start/stop. Add 2T butter, onions, and garlic. Sauté until onions are brown, about 7 minutes.

3. Add onions and garlic to milk and bread bowl. Add pork, beef, egg, sea salt, fresh ground black pepper, allspice and nutmeg and mix.
4. Make 2-oz meatballs and place them on a plate. Set pressure cooker to "sear" and add oil. Adjust time to 10 minutes and press start/stop. Sear meatballs until golden brown, set aside.
5. In remaining fat, add 1 T butter and all-purpose flour and whisk until cooked. Slowly add beef stock, sea salt and fresh ground black pepper. Add the meatballs and close and lock lid.
6. Set pressure cooker to "meat/stew" and adjust time to 6 minutes. Press start/stop.
7. When done, quick release and make sure all pressure is released before opening lid.
8. Carefully open lid and gently stir in heavy cream. Set pressure cooker to "sear", press start/stop, and simmer until sauce reaches desired consistency.
9. Plate mashed potatoes and ladle meatballs with sauce on potatoes. Top with chives.