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Instant Pot Teriyaki Meatballs

Ingredients

• Meatballs
• 2 lb. ground pastured turkey
• 1 cup almond flour or cassava flour
• 1/2 tsp garlic powder
• 1/2 tsp. salt
• 2 Tbsp. avocado oil
• Teriyaki
• ½ cup Thrive Market Coconut Aminos
• 1 Tbsp. grated ginger
• 3 Tbsp. Erythritol or Coconut Sugar
• 1 Tbsp. coconut vinegar
• 1 Tbsp. minced garlic
• 1/3 cup water
• 1 tsp. Arrowroot or ½ tsp. xanthan gum (optional)
• Garnish
• Sesame seeds
• Green onions

Instructions

1. Add ground turkey, almond flour, eggs, garlic powder, sea salt to a medium bowl. Mix to combine. Form into meatballs.
2. Add avocado oil to Instant Pot. Add the meatballs to the Instant Pot.
3. In a bowl, whisk together the coconut aminos, ginger, fresh garlic, coconut vinegar, water and erythritol.
4. Pour sauce over the meatballs.Close and lock the lid. Use the Cancel/Keep Warm Button, then hit Manual. Choose LOW Pressure and set time for 30 minutes.
5. While the meatballs cook, make your cauliflower rice and get your garnishes ready (if using).
6. Do a quick release when finished cooking. Remove meatballs to a dish to keep warm.
7. Strain the teriyaki sauce. Return sauce to pot and use the Sauté function to bring to a simmer and thicken. If desired, add arrowroot or xanthan gum, a little at a time, whisking continuously. You will have 2/3 cup sauce.
8. Divide Cauliflower Rice among dishes. Toss meatballs with sauce or place meatballs over cauliflower rice and pour sauce over individual portions. Top with green onions and sesame seeds, if desired.

Nutrition & Macronutrient Ratio