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Instant Pot BBQ Meatballs - Plaid and Paleo - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1 cup dice Onion #1
  • 2 teaspoons mince Garlic, Cloves
  • 8 ounces Tomato Sauce
  • 1/4 cups Apple Cider Vinegar
  • 2 cups Cherries, Frozen
  • 1 tablespoon Mustard, Stone Ground
  • 1/2 teaspoons Sea Salt
  • 1/2 teaspoons Black Pepper
  • 1 pound Ground Pork
  • 1 individual Egg
  • 1/4 cups mince Onion #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 meatballs
  • 397 Calories
  • 26g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 138mg Cholesterol
  • 626mg Sodium
  • 18g Total Carb
  • 3g Fiber
  • 12g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Plaid and Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine onion #1, garlic, tomato sauce, apple cider vinegar, cherries, mustard, salt and black pepper.
  2. Divide the sauce among the indicated number of quart freezer bags.
  3. In another bowl, combine the pork, egg and onions #2.
  4. Using a tablespoon or cookie scoop, create 16 meatballs per every 4 servings.
  5. Place on a parchment lined baking sheet.
  6. Flash freeze.
  7. Divide the meatballs among the indicated number of round freezer containers.
  8. Tuck one sauce bag inside each round container. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place the BBQ sauce bag in a bowl of hot water for 5 minutes to partially thaw.
  4. Empty the BBQ sauce into the Instant Pot.
  5. Lock the lid in place and seal the steam nozzle.
  6. Cook on high pressure for 5 minutes.
  7. Quick release pressure.
  8. Add the meatballs and gently stir to coat the meatballs in the sauce.
  9. Replace the lid and seal the steam nozzle.
  10. Cook on high pressure for another 5 minutes.
  11. Quick release the pressure and set the Instant Pot to saute.
  12. Allow the BBQ sauce to reduce for 10 minutes, stirring occasionally.

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