Let me just say that I’ve made this recipe 3 times in the past 2 weeks! I mixed all the ingredients together, gave it a quick sear and let it cook in my Instant Pot. Mine looked more like sliders because I used dark meat for the ground chicken. These reheat perfectly and are great as a packed lunch.
The Instant Pot is so popular right now and if you’re like me, you probably ordered yours during last year’s black Friday sale. I’ve played with mine a couple of times with existing recipes I already have but it can be a hit or miss. I was really excited when Jennifer from Predominantly Paleo released her latest book, Paleo Cooking with Your Instant Pot. I don’t have to tinker around with the settings because her recipes tell me exactly what to use.
This Cilantro Chicken Meatballs recipe gets two thumbs up from me so give it a try and add it to your weekly meal prep!
UPDATE: I made a minor edit to the ingredients to include 2 tbsp of tapioca flour to the mixture to firm it up. I added it as a note but those who have tried it already might have missed it!
From Jennifer: These simple meatballs come together quickly enough for a weeknight dinner, yet they are scrumptious enough to serve to a party of special guests! You’ll love the combination of garlic and onion with the subtle undertone of sesame oil and fresh cilantro.
- 1 lb (450 g) ground pastured chicken
- 1⁄2 onion, minced
- 2 tbsp (30 ml) sesame oil
- 1⁄2 cup (20 g) fresh cilantro, chopped
- 1 egg
- 1⁄4 cup (60 ml) coconut aminos
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (5 g) sea salt
- 1⁄2 tsp garlic powder
- 2 tbsp tapioca flour (or any gluten free flour) *** add more if your mixture is still too soft!!
- 1⁄4 cup (60 ml) avocado oil, olive oil or preferred cooking fat
- 1⁄4 cup (60 ml) water
- To assemble the meatballs, begin by combining all of the ingredients, except for the cooking fat and water, in a mixing bowl. Use your hands to make sure the ingredients are incorporated well with each other.
- Plug in your Instant Pot, pour the 1⁄4 cup (60 ml) cooking fat into the stainless steel basin and press the Sauté button.
- Shape your meatballs until they are a couple of inches (5 cm) in diameter and place them into the hot oil.
- Cook the meatballs on all sides until they begin to brown, around 5 minutes, and then press the Warm/Cancel button.
- Add the water into the bottom of the stainless bowl.
- Secure the lid to the IP, close of the pressure valve and press the Manual button.
- Now press the “-” button until the display reads 5 minutes. Allow the meatballs to cook.
- Once complete, quick-release the pressure valve and remove the lid once safe to do so. Transfer the meatballs onto a towel-lined plate and serve warm.