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Instant Pot Paleo Apple Glazed Turkey Meatballs - Lunch

<p>Grated apples, green onions, and a pinch of cayenne pepper are tucked into these paleo friendly turkey meatballs for a delightful dish. Topped with a savory sweet glaze, these little bites pack a punch of flavor.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Turkey
  • 3 teaspoons mince Garlic, Cloves
  • 1/8 cups Applesauce #1
  • 1/3 cups slice Green Onion (Scallion)
  • 1/3 cups Almond Flour
  • 1/3 cups peel and grate Apple
  • 1/2 teaspoons Cayenne Pepper
  • 1 teaspoon Sea Salt #1
  • 2 teaspoons Cinnamon
  • 1 cup Apple Juice
  • 1/2 cups Coconut Aminos
  • 1 teaspoon peel and mince Ginger, Fresh
  • 1/8 cups Applesauce #2
  • 1 1/2 tablespoons Arrowroot
  • 1/2 teaspoons Sea Salt #2
  • 1/4 teaspoons Black Pepper
  • 1/4 teaspoons Nutmeg

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 5 meatballs
  • 310 Calories
  • 14g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 78mg Cholesterol
  • 1270mg Sodium
  • 23g Total Carb
  • 3g Fiber
  • 16g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

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

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. In a large bowl combine ground turkey, garlic, applesauce #1, green onions, almond flour, apples, cayenne pepper, salt #1, and cinnamon.
  3. Form into rounded tablespoon sized meatballs, and place in Instant Pot.
  4. In another bowl, whisk together apple juice, coconut aminos, ginger, apple sauce #2, arrowroot flour, salt #2, pepper and nutmeg. Pour over meatballs.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Naturally release pressure for 5 minutes then release any remaining pressure.
  8. Change setting to saute for a few minutes to thicken sauce, if desired.

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. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. In a large bowl combine ground turkey, garlic, applesauce #1, green onions, almond flour, apples, cayenne pepper, salt #1, and cinnamon.
  3. Form into rounded tablespoon sized meatballs, and place in the Instant Pot.
  4. In another bowl, whisk together apple juice, coconut aminos, ginger, apple sauce #2, arrowroot flour, salt #2, pepper, and nutmeg. Pour over meatballs.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Naturally release pressure for 5 minutes then release any remaining pressure.
  8. Change setting to saute for a few minutes to thicken sauce, if desired.
  9. Let cool.
  10. Divide among indicated number of bags. 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: In fridge
  2. Reheat in microwave until heated through.

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