Hi Bryan! Here it is:

Directions:

1) In a large bowl mix together ingredients for meatballs. Turn Instant Pot to saute, and melt 2 tbsp butter in the Instant Pot. When the butter is melted form the meatballs and place in the Instant Pot to sear, turning as needed. This will help the meatballs hold their form.
2) Remove meatballs and set aside. Pour the chicken broth into the Instant Pot and use a plastic, wood, or silicone utensil to scrape the bottom of the Instant Pot. Mix in the aminos and mustard, then gently add the meatballs back into the Instant Pot. Lock the lid into place cook on high pressure using the manual function for 5 minutes. Let pressure naturally release for 10 minutes before doing a quick release of the pressure.
3) Turn off the Instant Pot, remove the meatballs, and let the sauce cool to about room temperature. Whisk in the plain Greek yogurt until the sauce is smooth, and add the parsley. Let sit a couple minutes to allow the parsley time to soften. Pour the sauce over the meatballs and serve topped with parmesan cheese.

Note: If the sauce is still hot when the Greek yogurt is mixed it will curdle into cheese curds. So be sure to give the sauce time to cool before mixing in the yogurt. This is the perfect time to prepare side dishes.

They totally would work with an air fryer! That’s a great idea.

I’ve never made them with frozen! I’d thaw and use the stovetop directions, and add them towards the end.

I made this in my instapot and followed the recipe except I used dried parsley (as directed). The biggest thing for me is that I should have waited for the broth to cool before I added the yogurt as it curdled. I did check the internal temperature and it was done within the 5 min.

I’d add some cornstarch to get the sauce thick :)

Ok, I’m with you now. Thank you so much, Becca!