1/4 cup panko crumbs (Use chickpea crumbs or Almond Flour if on Whole30)
1 tbsp parsley
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp clove
1/4 onion, small dice
1 clove garlic, minced
1/8 tsp black pepper
1 1/2 tsp sea salt
1 egg
1 tbsp olive oil
Sauce:
5 tbsp coconut oil
3 tbsp cassava flour
1 1/2 cups chicken broth
1 tsp dijon mustard
1 tbsp maple syrup
1/4 cup, chopped dill, divided
1 cup cream (cashew, or hemp milk for Whole30)
1 tbsp Coconut Aminos or soy sauce
1/4 tsp nutmeg
1/4 tsp allspice
1/8 tsp clove
4 golden potatoes, cut into wedges
1 tsp high heat oil
Instructions:
Mix all the meatball ingredients together in a large bowl with your hands. Form 12 balls. If it gets too sticky, oil your hands a bit.
Heat 2 tbsp coconut oil on the Sauté setting of your Instant Pot or pressure cooker. Place all the meatballs in the pot. Leave for a minute on each side until all sides are browned. Remove to a plate and cover with foil.
In the same pan, add three tbsp coconut oil and sauté onions and 2 tbsp dill until soft.
Add the cassava flour and whisk constantly to form a roux.
Slowly pour in the broth and cream, whisking constantly. Add the dijon, maple, soy sauce, spices and a pinch of salt and pepper. Keep stirring, then leave it to thicken slightly.
Add meatballs back to the pot. Add potatoes in the Instant Pot with salt and 2 tbsp dill.
Set pot to ‘Meat’ or ‘Manual’ for 7 minutes on high pressure. Let pressure release naturally.
Open the pot and adjust seasoning with salt and pepper.