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Instant Pot Egg Roll Meatballs - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 1 pound Ground Pork
  • 1 cup grate Carrot
  • 1/4 cups mince Onion
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoons Ginger, Ground
  • 2 tablespoons Gelatin, Unflavored
  • 1/4 cups Coconut Aminos
  • 3/4 cups Beef Bone Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 meatballs (about 1 oz each)
  • 341 Calories
  • 24g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 82mg Cholesterol
  • 494mg Sodium
  • 9g Total Carb
  • 1g Fiber
  • 6g Total Sugars (Includes 1g Added Sugars)
  • 20g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

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

Visit Real Everything 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. With your hands mix together the pork, carrots, onion, onion powder, garlic powder, and ginger.
  2. Sprinkle the gelatin evenly over the meat mixture making sure to distribute it evenly through out.
  3. Form into the indicated number of meatballs, figuring 4 per serving, and place on a parchment lined baking sheet.
  4. Flash freeze.
  5. Divide among the indicated number of freezer containers.
  6. Divide the coconut aminos and beef broth among the containers,
  7. Seal, 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 frozen meatballs in the Instant Pot.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 5 minutes.
  6. Quick release the pressure.
  7. Using a slotted spoon, remove the meatballs to a bowl.
  8. Blend the sauce remaining in the Instant Pot with an immersion blender or carefully transfer to a traditional blender.
  9. Serve the sauce with the meatballs.

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