First, start by finely mincing the shallot and garlic clove.
In a bowl, combine the ground beef, minced shallot, garlic clove, panko bread crumbs, milk, egg, salt, pepper, allspice and nutmeg.
Roll the ground beef mixture into small meatballs. I made 20 meatballs out of 1 lb of ground beef.
Once you’ve rolled out all of the meatballs, set the instant pot to saute mode.
Add olive oil and 2 tbsp of butter to the instant pot.
Add the meatballs and cook for 2-3 minutes on each side.
Transfer the meatballs to a separate plate.
Add the rest of the butter and flour to the instant pot. Whisk together to break up any lumps.
Add the beef stock and use a wooden spoon to deglaze the bottom of the pot.
Cancel the saute function and add the meatballs back into the instant pot. Close the lid and cook on high pressure for 8 minutes.
Once the meatballs have finished cooking, do a quick release of the pressure.
Open the lid and transfer the meatballs to a plate.
Set the instant pot back to saute mode.
Add the dijon mustard, Worcestershire sauce, lemon juice, salt and pepper to taste.
Cook on saute mode for 4-5 minutes to thicken the gravy. Stir throughout the cooking process.
Add the heavy cream and cook for an additional 2 minutes on saute mode.
Finally, cancel the saute function and add the meatballs back into the pot with the gravy. Top with fresh parsley and serve over rice or egg noodles and enjoy.