Egg Roll Meatballs
Courtesy of Predominantly Paleo
- 1 lb ground pork
- 2 carrots shredded (about 1 cup)
- .5 c onions chopped
- 1 tsp garlic powder
- .5 tsp ground ginger
- .5 tsp white pepper omit for AIP
- .5 tsp sea salt
- 2 tbsp gelatin powder
- 5 tbsp avocado oil
- .75 c beef broth
- .25 c coconut aminos or tamari
Begin by mixing the pork, carrots, onion powder, garlic powder, ground ginger, salt, and white pepper in a bowl. Use your hands to thoroughly mix the ingredients then sprinkle the gelatin throughout the mixture, taking care to distribute it evenly so that it doesn't clump.
Add your oil to the Instant Pot then press the saute button. While the oil heats, form 1 to 2-inch meatballs with your meat mixture then gently place them in the hot oil. Saute on all sides until brown, about 5 minutes taking care to move them regularly to avoid them sticking.
Once your meatballs are browned, press the Keep Warm/Cancel button then pour in beef broth and coconut aminos or tamari. Secure the lid and press the Pressure Cook /Manual button. Use the +/- buttons to adjust the time until 5 minutes is displayed
Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once safe to do so. Use a slotted spoon or skimmer to remove the meatballs and set them aside.
Use an immersion blender to blend the liquid in the Instant Pot then serve over meatballs garnished with green onions (optional)