Paleo Instant Pot Cocktail Meatballs (Whole30 Option)

Quick and easy paleo Instant Pot cocktail meatballs made from scratch with healthy, real food ingredients! They make a great party appetizer, and there's a Whole30 option as well.

Prep Time15

Cook Time15

Pressurizing Time15

Total Time45

Course: Appetizer

Cuisine: American

Servings: servings

Ingredients

Meatballs

1 lb Simply Nature Organic 100% Grass-Fed Ground Beef
1 Simply Nature Organic Grade A Cage Free Brown Egg
1/4 cup minced onion
1 tbsp coconut flour
1 tsp sea salt
1 tsp red pepper flakes
1 tsp garlic powder
1/2 tsp ginger powder
2 tbsp Carlini Ghee or more, if needed

Sauce

1 cup pineapple chunks fresh or canned
1 cup tomato sauce
3 tbsp Specially Selected Raw Honey or 4 medjool dates, for Whole30
2 tbsp tomato paste
2 tbsp coconut aminos
2 tbsp Simply Nature Organic Apple Cider Vinegar
1 tbsp dijon mustard
1 tsp sea salt
1/2 tsp onion powder

Instructions

Place all ingredients for the sauce in a high-powdered blender, and blend until smooth. Set aside.
Add all ingredients for the meatballs, except ghee, in a large bowl and mix until just combined.
Shape into bite-sized meatballs, about 1-inch wide.
Set the Instant Pot to SAUTÉ and add ghee.
When the Instant Pot indicates that it's "hot," add the meatballs in a single layer without overcrowding (you may need to do this in 2-3 batches). Brown for 2-3 minutes, then flip when the meatballs lift easily from the pot without sticking. Repeat on the other side. They just need to be browned on two sides.
Remove the meatballs and set aside.
Add the blended sauce then scrape the bottom of the pot to deglaze. Turn off the Instant Pot.
Add the meatballs back in, then close the lid making sure the pressure valve is set to sealing.
Cook on MANUAL for 3 minutes, then release pressure immediately after it beeps to a finish.
Serve immediately, or leave in the Instant Pot on WARM until ready to serve. Garnish with chopped green onions before serving, if desired.

Nutrition