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Oliso Smart Hub Sous Vide or Instant Pot Swedish Meatballs

I am loving using my new Smart Hub by Oliso. I love the convenience of everything in one. The top is the Sous vide and the bottom is an induction cooker. How cool is that? I decided to try to make some Swedish Meatballs they turned out amazing. The authentic taste of Swedish meatballs in a creamy mushroom sauce. You can also make this dish on the stovetop. You may also want to try: Knock your Socks off Sous Vide Potato Wedges or Copy Cat Starbucks Egg Bites

• THE COOKTOP, REINVENTED: Oliso PRO Smart Hub is the first cooktop that talks to its pot allowing you to cook with a variety of techniques including induction, sous vide, slow cooking and more
• CONSISTENT AND PERFECT TEMPERATURE CONTROL: The Oliso PRO Smart Hub is an advanced induction cooktop intended for easy yet powerful control over cooking processes
• SOUS VIDE AND BEYOND: The Precision Smart Top is a removable, large capacity (10.4 Liter) water bath designed to hold liquid at exact temperatures for long periods of time
• REPLACE SPACE-CONSUMING KITCHEN APPLIANCES: The Oliso Smart Hub does the work of a gas or electric stove, range, water bath, slow cooker, yogurt maker and more – all in a smaller space

You will need:

1 pound ground meatloaf mix pork/ground beef

1/2 cup bread crumbs

1/4 cup minced onion

1 egg

1/8 tsp allspice

1/8 tsp nutmeg

dash salt and pepper

1 tbsp fresh parsley

For the sauce

1 tbs olive oil

2 cups beef broth

1 cup heavy cream

1/8 cup Worcestershire sauce

5 tbs butter

5 tbs flour

1 tbs dijon mustard

1 cup sliced mushrooms

Directions: Mix together ground meat, egg, spices and onion.  Shape into small 1″ balls. For sous vide place them in the freezer for about 15 minutes so they maintain shape. Place in vacuum seal bag. Place sous vide on 140 degrees cook for 1.5 hours. Remove and Sear over a medium high heat in olive oil until brown about 1-2 minutes. Remove from pan. Melt butter in the same pan. Stir in Flour and whisk until creamy and bubbly. Slowly stir in broth and cream. Whisk in Worcestershire sauce and dijon mustard.  Place mushrooms in the sauce and meatballs back in. Continue cooking for 2-3 minutes until mushrooms are soft. Serve over mashed potatoes or egg noodles.

this can also be done in the Instant Pot. Mix together meatballs like above. Place IP on saute with olive oil brown meatballs.Stir in 1 cup beef broth. Place on manual high pressure for 5 minutes. Remove meatballs. Place on saute. Follow above directions for the sauce and enjoy.

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