Instant Pot Paleo Meatballs - Lunch Version
4
Servings
14
Ingredients
14
Comments
These paleo meatballs are the perfect freezer meal. Put a few or all in the pressure cooker and have dinner done fast.
4
Servings
14
Ingredients
14
Comments
Ingredients
- 2 cups dice Tomato
- ¾ cups Tomato Paste
- ½ cups chop Basil, Fresh
- 5 teaspoons mince Garlic #1
- 2 individual beat Egg
- ⅔ cups dice Onion
- ½ cups grate Carrot
- 4 teaspoons mince Garlic #2
- ¼ cups Almond Flour
- 1 teaspoon Oregano, Dried
- 1 teaspoon Salt
- 1 ½ pounds Ground Beef
- ½ cups Water
- 2 teaspoons Olive Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Prog. Pressure Cooker
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?
- **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.**
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Prog. Pressure Cooker
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Mix together diced tomatoes, tomato paste, basil leaves and garlic #1 in a bowl.
- In another bowl, mix together the beaten egg, onion, carrot, garlic #2, almond flour, dried oregano and salt. Add the ground beef and mix thoroughly.
- Scoop scant 1/4 cups of ground beef mixture, roll into a meatball.
- Saute meatballs and oil in batches until browned.
- Add tomato mixture and water on top.
- Lock the lid in place and seal the steam nozzle. Cook on high pressure for 6 minutes.
- Natural release for 5 minutes then quick release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 4 meatballs Amount Per Serving
- Calories
- 484
- Total Fat
- 26g
- Saturated Fat
- 8g
- Trans Fat
- 1g
- Cholesterol
- 224mg
- Sodium
- 664mg
- Total Carbohydrates
- 20g
- Fiber
- 5g
- Sugar
- 10g
- Protein
- 43g
- WW Freestyle
- 10
14 Comments
Join the discussionUsually you need liquid in the Instant Pot. Mine never came to pressure. 🙁 did you leave out the liquid by accident?
Did you by chance have more than 4 servings in your Instant Pot? I have found this recipe to work perfectly at 4 servings but not come to pressure if trying to do 8.
Folllowd this recipe to a T and now I have raw meatballs. You need more liquid to bring this to pressure
Same problem for me. I used 1.5 pounds ground beef as recipe asked for. There is not enough liquid to bring this to pressure. Meatballs came out raw
Sorry that you didn’t have a good experience, David. While we’ve never had a problem with it coming to pressure, we do understand that liquid is a big part of the IP method. I would definitely suggest more liquid if you’re having trouble with that.
I’m sorry, but I agree with the above posters. I’ve tried to make this recipe 3 times, and every time there is not enough liquid for the IP to come to pressure. I even added an extra jar of sauce, and it still did not work. Also, there is too much ingredients to fit into the IP, some of the meatballs won’t fit. Great on the stovetop, though.
Thanks for your feedback! We’re sorry to hear this recipe has yet to turn out for you!! ? We are working to update this recipe.
I doubled the recipe and did 12 min manual high pressure and let the pressure release for 10 min and it turned out perfect. My family devoured it.
Music to our ears!!
I doubled the recipe and cooked for 12 minutes on manual and let sit for 10 before I released pressure. It was awesome! I served over spaghetti squash and my kids LOVED it!
what oil? how much? I do not see the separate directions for how to prepare for freezing.
There are 3 sets of directions here (https://onceamonthmeals.com/support/recipes-three-sets-directions/). The second set is to prep to freeze. 2 tsps olive oil. On the left hand side under the ingredients there are serving day ingredients listed – this is where you will find this information. If you have more questions, we’d love to chat with you in the bottom right-hand corner of the site.
It worked for me! Followed it pretty closely leaving onion out for my three year old : ) side of broccoli great meal thank you!
So glad to hear this!