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Instant Pot Taste of Thanksgiving Glazed Meatballs - Dump and Go Dinner

<p>These meatballs bring together memorable holiday flavors from turkey and sage to maple syrup and pomegranate in a single plate.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Ground Turkey
  • 1/4 cups grate Carrot
  • 1/8 cups dice Celery
  • 1/4 teaspoons Onion Powder
  • 1/4 teaspoons Sage, Dried
  • 1/4 teaspoons Thyme, Dried
  • 1/8 teaspoons Celery Seed, Ground
  • 1/2 teaspoons Sea Salt
  • 1 teaspoon Olive Oil
  • 1 tablespoon Almond Flour
  • 1 cup Pomegranate Juice #1
  • 2/3 cups Apple Cider Vinegar
  • 2 tablespoons Maple Syrup
  • 1 1/2 teaspoons Tapioca Flour
  • 1/4 cups Pomegranate Juice #2

Serving Day Ingredients

  • 2 teaspoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4 meatballs
  • 289 Calories
  • 13g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 78mg Cholesterol
  • 311mg Sodium
  • 18g Total Carb
  • 1g Fiber
  • 16g Total Sugars (Includes 6g Added Sugars)
  • 23g 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. 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.

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. 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. Form into the indicated number of meatballs.
  3. Place on a baking sheet and flash freeze.
  4. Divide the meatballs between the indicated number of freezer containers.
  5. Combine pomegranate juice #1, apple cider vinegar, and maple syrup.
  6. Divide among quart freezer bags.
  7. In a bowl, stir together the tapioca starch and pomegranate juice #2 until the starch is dissolved.
  8. Divide among the indicated number of pint freezer bags.
  9. 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 a 64 ounce container.**
  3. Saute meatballs and oil for 5 minutes.
  4. Add sauce to the inner pot. Place the pint bag in a bowl of cool water to thaw.
  5. Lock the lid into place and seal the steam nozzle.
  6. Cook on high pressure for 6 minutes.
  7. Natural release pressure for 5 minutes then quick release any remaining pressure.
  8. Select the Saute function and add the pomegranate mixture to the inner pot. Stir until glaze begins to thicken, then cancel Saute function.

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