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Instant Pot Paleo Meatballs - Lunch Version

<p>These paleo meatballs are the perfect freezer meal. Put a few or all in the pressure cooker and have dinner done fast.</p>
4 Servings Recipe By

Ingredients

  • 2 cups dice Tomato
  • 3/4 cups Tomato Paste
  • 1/2 cups chop Basil, Fresh
  • 5 teaspoons mince Garlic #1
  • 2 individual beat Egg
  • 2/3 cups dice Onion
  • 1/2 cups grate Carrot
  • 4 teaspoons mince Garlic #2
  • 1/4 cups Almond Flour
  • 1 teaspoon Oregano, Dried
  • 1 teaspoon Salt
  • 1 1/2 pounds Ground Beef
  • 1/2 cups Water

Serving Day Ingredients

  • 2 teaspoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 meatballs
  • 484 Calories
  • 26g Total Fat
  • 8g Sat Fat
  • 1g Trans Fat
  • 224mg Cholesterol
  • 664mg Sodium
  • 20g Total Carb
  • 5g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 43g 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.

  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. Mix together diced tomatoes, tomato paste, basil leaves and garlic #1 in a bowl.
  3. 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.
  4. Scoop scant 1/4 cups of ground beef mixture, roll into a meatball.
  5. Saute meatballs and oil in batches until browned.
  6. Add tomato mixture and water on top.
  7. Lock the lid in place and seal the steam nozzle. Cook on high pressure for 6 minutes.
  8. Natural release for 5 minutes then quick 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. Mix together diced tomatoes, tomato paste, basil leaves and garlic #1 in a bowl.
  3. 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.
  4. Scoop scant 1/4 cups of ground beef mixture, roll into a meatball.
  5. Saute meatballs and oil in batches until browned.
  6. Add tomato mixture and water on top.
  7. Lock the lid in place and seal the steam nozzle. Cook on high pressure for 6 minutes.
  8. Natural release for 5 minutes then quick release any remaining pressure.
  9. Allow to cool.
  10. Divide the meatballs and sauce among the indicated number of 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 the microwave until warmed through.

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