(Total Time: 45 MIN| Serves: 8)
Ingredients:
For Meatballs:
1 pound ground pork
1 organic egg
¼ cup minced yellow onion
For sauce:
1 tbsp. butter
¾ cup chopped yellow onion,
2 minced garlic cloves
1 cup sugar-free tomato sauce
¼ cup apple cider vinegar
2 cups organic frozen dark cherries
1 tbsp. stone ground mustard
Salt and ground black pepper, to taste
Directions:
For meatballs: in a bowl, add all ingredients and mix until well combined.
Make about 16 equal sized meatballs from the mixture.
Arrange meatballs onto a baking sheet and refrigerate until using.
For sauce: place the butter in the Instant Pot and select “Sauté”. Then add the onion and cook for about 4-5 minutes or until browned from all sides.
Select the “Cancel” and remaining ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and carefully, stir in meatballs.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 5 minutes.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and with a slotted spoon, transfer the meatballs onto a platter.
Select “Sauté” and cook for about 10 minutes, stirring occasionally.
Select the “Cancel” and pour sauce over meatballs.
Serve immediately.
Per Serving (Calories 142|Total Fat 4.6g| Net Carbs 0.98g| Protein 16.8g| Fiber 1.5g)
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