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Instant Pot Paleo Teriyaki Meatballs - Dump and Go Dinner

<p>Paleo Teriyaki Meatballs provide savory, sweet, and Asian flavors without any added sugar or grains.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Beef
  • 3/4 cups drain Crushed Pineapple, Canned #1, Juice Reserved
  • 1/2 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 3 teaspoons Coconut Aminos #1
  • 1/2 teaspoons Garlic Powder #1
  • 1/2 teaspoons Ginger, Ground #1
  • 1/4 cups Coconut Aminos #2
  • 3/4 cups Water
  • 1/2 teaspoons Ginger, Ground #2
  • 1/4 teaspoons Garlic Powder #2
  • 1 tablespoon Rice Vinegar
  • 7 1/2 ounces Tomato Sauce
  • 1 1/2 cups drain Chunk Pineapple, Canned #2
  • 1 1/2 cups chunk Bell Pepper, Green

Serving Day Ingredients

  • 1 teaspoon Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 3 meatballs
  • 374 Calories
  • 13g Total Fat
  • 5g Sat Fat
  • 1g Trans Fat
  • 74mg Cholesterol
  • 936mg Sodium
  • 41g Total Carb
  • 4g Fiber
  • 36g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 7 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 bowl, mix together with your hands the following: ground beef, crushed pineapple #1 (reserve juice), salt, pepper, coconut aminos #1, garlic powder #1 and ground ginger #1.
  3. Form into equal size balls.
  4. Saute oil until hot and brown meatballs in batches. Remove to a plate once done.
  5. Wipe out pot then saute reserved pineapple juice, coconut aminos #2, water, ground ginger #2, garlic powder #2, rice vinegar and tomato sauce.
  6. Add browned meatballs to the sauce, lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 6 minutes.
  8. Natural release pressure for 5 minutes, then release any remaining pressure.
  9. Add drained pineapple chunks #2 and peppers. Hit saute to thicken, 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. In a bowl, mix together the following with your hands: ground beef, crushed pineapple #1 (reserve juice), salt, pepper, coconut aminos #1, garlic powder #1 and ground ginger #1 .
  2. Form into equal size balls. Place on a parchment lined baking sheet.
  3. Flash freeze.
  4. Meanwhile, in a bowl, combine reserved pineapple juice, coconut aminos #2, water, ground ginger #2, garlic powder #2, rice vinegar and tomato sauce.
  5. Divide sauce among indicated number of quart freezer bags.
  6. Place drained pineapple chunks #2 and green peppers in gallon freezer bags.
  7. Divide meatballs among indicated number of round freezer containers.
  8. Tuck pineapple/pepper and one sauce bag inside a meatball container. 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. Saute oil and meatballs until browned. Remove to a plate.
  4. Wipe out pot, then add contents from sauce bag.
  5. Add browned meatballs, lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Natural release pressure for 5 minutes, then release any remaining pressure.
  8. Add drained pineapple chunks #2 and peppers. Hit saute to thicken, if desired.

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