1. In a bowl mix ground beef, pork, 3 tbsp of minced parsley, sage, nutmeg and salt. Once thoroughly mixed, form into meatballs about 1-inch in diameter.

2. Place mushrooms, onion, vinegar, broth/coconut milk/water into the Instant Pot. Add the meatballs.

3. Close & lock the lid. Press the MEAT/STEW button and set cooking time to 35 min. Once the time is up, quick release the pressure (using the instructions on page 7)

4. Using a slotted spoon gently remove meatballs and transfer into a serving platter.

5. Using an immersion blender puree the cooked mushrooms, onions and broth into a nice creamy gravy. If the gravy is too thick, add more liquid.

6. Pour gravy over meatballs and garnish with remaining tbsp of minced parsley.