Servings: 4

MEATBALLS: subheading: MEATBALLS:
½ C. Panko Breadcrumbs ½ C. Panko Breadcrumbs
1 ½ lbs. Ground Chicken 1 ½ lbs. Ground Chicken
1 Egg slightly beaten 1 Egg slightly beaten
3 Cloves Garlic – minced ( 3 tsp. minced) 3 Cloves Garlic - minced ( 3 tsp. minced)
2 Tbsp. Green Onion – minced ( 1 tsp. powder) 2 Tbsp. Green Onion - minced ( 1 tsp. powder)
1 Tbsp. Orange Marmalade 1 Tbsp. Orange Marmalade
2 Tbsp. Soy Sauce (low sodium) 2 Tbsp. Soy Sauce (low sodium)
¼ Ground Ginger ¼ Ground Ginger
¼ tsp. Chili Garlic Sauce ¼ tsp. Chili Garlic Sauce
¼  Tsp. Salt ¼  Tsp. Salt
¼ Tsp. Black Pepper ¼ Tsp. Black Pepper
 
SAUCE: subheading: SAUCE:
½ C.  Chicken Broth ( homemade) ½ C.  Chicken Broth ( homemade)
¼  C. Orange Marmalade ¼  C. Orange Marmalade
1/3 C. Brown Sugar ⅓ C. Brown Sugar
¼  C. Rice Vinegar ¼  C. Rice Vinegar
¼ C. Low Sodium Soy Sauce ¼ C. Low Sodium Soy Sauce
3 Cloves Garlic ( minced ) 3 Cloves Garlic ( minced )
¼ Tsp. Ground Ginger ¼ Tsp. Ground Ginger
¼ Tsp. Black Pepper ¼ Tsp. Black Pepper
1 Tsp. Red Pepper Flakes (optional) 1 Tsp. Red Pepper Flakes (optional)
1 Tbsp. Cold Water 1 Tbsp. Cold Water
1 Tbsp. Constrach 1 Tbsp. Constrach
 

Mix breadcrumbs, chicken, egg, garlic, marmalade, green onion, Chili Garlic Sauce, soy sauce, ginger, salt & pepper together. Don’t over mix.
Place into fridge to chill so it will be easier to form meatballs. I used a cookie scoop.
Mix SAUCE:  In the IP inner pot, add chicken broth, orange marmalade, rice vinegar, soy sauce, garlic, ginger, black pepper and *red pepper flakes (optional).
Spray the trivet with oil to keep the meatballs from sticking, place the trivet in IP and add the meatballs.  Seal Lid. Cook on high pressure for 8 minutes. When timer beeps, do a natural release for 5 minutes, then use a quick pressure release to release the remaining pressure.
Heat a large skillet on high heat. Add vegetable oil and quickly brown meatballs one two sides.
Select saute on the pressure cooker and bring the chicken broth to a gentle boil. Whisk in the cornstarch slurry.
Place the meatballs in a large bowl and cover with the sauce. Toss to coat. Serve hot.

If you prefer not yo use marmalade, you can sub True Orange Ginger.  Add ½ tsp. True Orange Ginger to both the meatballs and the sauce  If you prefer not yo use marmalade, you can sub True Orange Ginger.  Add ½ tsp. True Orange Ginger to both the meatballs and the sauce