in a medium bowl, combine ground beef, minced onion, bread crumbs, egg, allspice, salt and black pepper. Use hands to gently mix until all ingredients are incorporated. Try not to over mix.

Set your Instant Pot to Saute to heat olive oil. Using a spoon, scoop out portions of the meat mixture and gently roll in your hands to make meatballs in uniform size.
TIP: Press the scoot against the side of the bowl to help compress the meatball.

Working in two batches, add meatballs to the pot and cook until browned on all sides, about 3-4 minutes. Try not to flip the meatballs before they're browned or they'll stick to the bottom of the pot. A spoon works well to give them a flip!

Use a slotted spoon to remove the browned meatballs from the pot and set aside. They will not be cooked through yet.

Add the flour and whisk until a light golden color about 30-60 seconds. Add the beef broth and continue to whisk . Season with salt and pepper to taste.

Add meatballs back to pan. Set pot to Pressure Cook for 6 minutes. You may be a burn message for a moment but it should disappear relatively quickly. When cooking time is complete, do a quick pressure release.

Remove meatballs. Set the pot to Saute and bring sauce to a gentle boil for 5 minutes. Turn off heat and stir in sour cream. Taste for seasoning and add salt and pepper as needed.

Serve over egg noodles and garnish with fresh dill and parsley.