1. 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.
2. 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.
3. In the same pan, add three tbsp coconut oil and sauté onions and 2 tbsp dill until soft.
4. Add the cassava flour and whisk constantly to form a roux.
5. 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.
6. Add meatballs back to the pot. Add potatoes in the Instant Pot with salt and 2 tbsp dill.
7. Set pot to ‘Meat’ or ‘Manual’ for 7 minutes on high pressure. Let pressure release naturally.
8. Open pot and adjust seasoning with salt and pepper.
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