Craving a meal that’s both deeply comforting and incredibly easy to whip up? Look no further! This Almond Pork Meatball Stew is your new go-to for a hearty weeknight dinner. We’re swapping traditional breadcrumbs for almond meal, creating the most tender, flavorful, and gluten-free meatballs you’ve ever tasted. Simmered with earthy celeriac and robust collard greens in a rich tomato broth, this entire dish comes together effortlessly in the Instant Pot. It’s a one-pot wonder that tastes like it’s been slow-cooking all day. Get ready to cozy up with a bowl of pure satisfaction!
Ingredients
• 3 lbs / 1.36 kg minced pork
• 2 cups / 192 g almond meal
• 4 large eggs
• 1 tbsp / 15 ml olive oil or avocado oil
• 1 cup / 240 ml vegetable broth
• 1 cup / 240 ml tomato passata
• 1 large celeriac (celery root), peeled and cubed
• 1 large onion, roughly chopped
• 2 lbs / 900 g collard greens, roughly chopped
Instructions
1. Directions
2. In a large bowl, combine the minced pork, almond meal, and eggs. Mix gently with your hands until just combined, being careful not to overwork the mixture.
3. Roll the mixture into uniform, golf-ball-sized meatballs. You should get approximately 30-40 meatballs.
4. Set your Instant Pot to the Sauté function on high. Add the oil. Working in batches to avoid crowding, brown the meatballs on all sides, about 2-3 minutes per batch. Transfer the browned meatballs to a plate.
5. Pour the vegetable broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom. Stir in the tomato passata.
6. Return the meatballs to the Instant Pot. Secure the lid, set the steam release valve to Sealing, and cook on the Stew/Meat setting for 5 minutes.
7. Once the cycle is complete, perform a quick pressure release. Carefully open the lid and stir in the cubed celeriac, chopped onion, and chopped collard greens.
8. Reseal the lid, ensure the valve is set to Sealing, and cook on the Stew/Meat setting for an additional 15 minutes.
9. Allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Serve hot.
Nutritional Information
• Per Serving: Calories 530 | Total Fats 29g | Net Carbs: 11g | Protein 42g | Fiber: 9g
Pro Tips
• Do not overmix the meatball mixture. Combine until they just come together to ensure the meatballs stay tender and juicy, not tough.
• For a richer flavor, deglaze the pot thoroughly after browning the meatballs. The browned bits (fond) on the bottom of the pot are packed with flavor that will elevate your stew.
• If your collard greens are particularly tough, you can blanch them for 1-2 minutes in boiling water before adding them to the stew to ensure they become perfectly tender.
• Let the finished stew rest for 5-10 minutes after cooking. This allows the flavors to meld together even more before serving.
FAQ
Q: Why did my pork meatballs turn out tough
A: Tough meatballs are often caused by overworking the meat mixture. To ensure they stay tender and juicy, gently mix the pork, almond meal, and eggs with your hands only until they are just combined.
Q: Can I use a substitute for almond meal
A: This recipe specifically uses almond meal to make the meatballs tender and gluten-free. Substituting it with traditional breadcrumbs would alter the texture and the dish would no longer be suitable for a gluten-free diet.
Q: Is browning the meatballs a necessary step
A: Yes, browning the meatballs is crucial for developing a deep, rich flavor in the stew. The browned bits left in the pot (the fond) are deglazed with the broth, infusing the entire dish with savory notes.
Q: Is this meatball stew recipe keto-friendly
A: With 11g of net carbs per serving, this stew can easily fit into a ketogenic or low-carb diet. Using almond meal instead of traditional breadcrumbs significantly lowers the carbohydrate count.
