Freeze For Later Cooking Day 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. Combine ground turkey, carrots, celery, onion powder, sage, thyme, celery seed, sea salt, olive oil and almond flour in a bowl and mix well.
2. 7425548 Upgrade to a paid membership 60683 to unlock all instructions 43151
3. 4695056 Upgrade to a paid membership 5968 to unlock all instructions 89368
4. 4433443 Upgrade to a paid membership 46061 to unlock all instructions 5490
5. 6481550 Upgrade to a paid membership 28725 to unlock all instructions 12738
6. 4256005 Upgrade to a paid membership 63894 to unlock all instructions 11422
7. 2244017 Upgrade to a paid membership 22566 to unlock all instructions 25899
8. 6714693 Upgrade to a paid membership 55345 to unlock all instructions 33148
9. 4141247 Upgrade to a paid membership 59576 to unlock all instructions 95444

Upgrade to a paid membership to unlock all recipe instructions

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. Prep from frozen
2. 1860147 Upgrade to a paid membership 28912 to unlock all instructions 47312
3. 3674108 Upgrade to a paid membership 1602 to unlock all instructions 54179
4. 4511163 Upgrade to a paid membership 47564 to unlock all instructions 65908
5. 1642259 Upgrade to a paid membership 89883 to unlock all instructions 89273
6. 3385301 Upgrade to a paid membership 1824 to unlock all instructions 53488
7. 9850596 Upgrade to a paid membership 9439 to unlock all instructions 52907
8. 4607687 Upgrade to a paid membership 94320 to unlock all instructions 92392

Upgrade to a paid membership to unlock all recipe instructions

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. Combine ground turkey, carrots, celery, onion powder, sage, thyme, celery seed, sea salt, olive oil and almond flour in a bowl and mix well.
3. Form into the indicated number of meatballs.
4. Saute meatballs and oil in batches until browned.
5. Combine pomegranate juice #1, apple cider vinegar, and maple syrup.
6. Add the pomegranate mixture to the inner pot.
7. Lock the lid into place and seal the steam nozzle.
8. Cook on high pressure for 6 minutes.
9. Natural release pressure for 5 minutes then quick release any remaining pressure.
10. Stir together the tapioca starch and pomegranate juice #2 until the starch is dissolved.
11. Select the Saute function and add the pomegranate mixture to the inner pot. Stir until glaze begins to thicken, then cancel Saute function.