FOR THIS RECIPE WE USED:

92% Lean Ground Beef

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2 x 16 oz. 92% Lean Ground Beef (2ct box) 16 x 16 oz. 92% Lean Ground Beef (16ct box)

Size 2 x 16 oz. 92% Lean Ground Beef 16 x 16 oz. 92% Lean Ground Beef

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Ingredients:

Meatballs: 

• 1 lb 92% Pre Lean Ground Beef
• 1/4 cup chickpea crumbs (or panko crumbs)
• 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:

• 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.