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Instant Pot Paleo Breakfast Chicken Meatballs

<p>Give your morning a savory start with these herbaceous and citrusy Paleo Breakfast Chicken Meatballs made in your Instant Pot.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Chicken
  • 1/4 cups Applesauce
  • 1 tablespoon chop Rosemary, Fresh
  • 1/4 teaspoons Sage, Dried
  • 1/2 tablespoons Maple Syrup
  • 1/2 teaspoons Sea Salt
  • 1 cup Water
  • 1/2 cups juice Orange
  • 3 tablespoons Honey, Raw
  • 1/2 teaspoons Ginger, Ground
  • 2 tablespoons Tapioca Flour

Serving Day Ingredients

  • 2 teaspoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 meatballs
  • 289 Calories
  • 12g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 98mg Cholesterol
  • 301mg Sodium
  • 27g Total Carb
  • 1g Fiber
  • 21g Total Sugars (Includes 15g Added Sugars)
  • 20g Protein
  • 6 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 chicken, applesauce, rosemary, sage, maple syrup, and sea salt.
  3. Form into rounded tablespoon balls.
  4. Saute oil until hot and brown meatballs in batches. Remove to a plate once done.
  5. Set Instant Pot to saute, combine water, orange juice, honey, ginger, and tapioca flour.
  6. Allow to thicken slightly.
  7. Place meatballs back in the Instant Pot. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 6 minutes.
  9. Naturally release pressure for 5 minutes then release any remaining pressure.

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 chicken, applesauce, rosemary, sage, maple syrup, and sea salt.
  3. Form into rounded tablespoon balls.
  4. Saute oil until hot and brown meatballs in batches. Remove to a plate once done.
  5. Set Instant Pot to saute, combine water, orange juice, honey, ginger, and tapioca flour.
  6. Allow to thicken slightly.
  7. Place meatballs back in the Instant Pot. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 6 minutes.
  9. Naturally release pressure for 5 minutes then release any remaining pressure.
  10. Flash freeze.
  11. Divide between indicated number of gallon freezer bags, 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 for 1-2 minutes or until warm.

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