Craving a meal that’s both comforting and incredibly flavorful? Look no further! This Almond Pork Meatball Stew is a game-changer. We’re swapping traditional breadcrumbs for nutrient-rich almond meal, creating the most tender, juicy meatballs you’ve ever tasted. Simmered in a rich tomato and vegetable broth with hearty celeriac and collard greens, this one-pot wonder comes together in under an hour thanks to the magic of the Instant Pot. It’s the perfect low-carb, high-protein dish to warm you up from the inside out. Let’s get cooking!
Ingredients
• 3 lbs / 1.36 kg minced pork
• 2 cups / 200 g almond meal
• 4 large eggs
• 1 tbsp / 15 ml cooking oil
• 1 large onion, roughly chopped
• 1 cup / 240 ml vegetable broth
• 1 cup / 240 ml tomato passata
• 1 medium celeriac, cubed
• 2 lbs / 900 g collard greens, roughly chopped
Instructions
1. Directions
2. In a large mixing bowl, combine the minced pork, almond meal, and eggs. Season generously with salt and pepper and mix with your hands until just combined—do not overwork the meat.
3. Roll the mixture into uniform, golf-ball-sized meatballs.
4. Set your Instant Pot to the ‘Sauté’ function. Add the oil and allow it to heat up. Working in batches, carefully brown the meatballs on all sides. Remove the seared meatballs to a plate and set aside.
5. Add the chopped onion to the pot and sauté for 2-3 minutes until softened. Pour in the vegetable broth and tomato passata, scraping the bottom of the pot to deglaze any flavorful browned bits.
6. Return the meatballs to the 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 slow, controlled quick release of the pressure. Carefully open the lid.
8. Stir in the cubed celeriac and chopped collard greens. Reseal the lid, ensure the valve is set to ‘Sealing’, and cook on the ‘Stew/Meat’ setting for a further 20 minutes.
9. Allow the pressure to release naturally for 10 minutes before performing a final quick release. Serve the stew hot and enjoy.
Nutritional Information
• Per Serving: Calories 530 | Total Fat 29g | Net Carbs 11g | Protein 42g | Fiber 9g
Pro Tips
• For an extra layer of flavor, add a tablespoon of smoked paprika or a teaspoon of dried thyme to the meatball mixture.
• Don’t overcrowd the pot when browning the meatballs. Searing in batches ensures a beautiful, flavorful crust on each one.
• The collard greens will seem like a lot, but they wilt down significantly. If you don’t have collards, kale or Swiss chard are excellent substitutes.
FAQ
Q: Why use almond meal in meatballs instead of breadcrumbs
A: Almond meal is a fantastic low-carb and gluten-free alternative to traditional breadcrumbs. It helps bind the meatballs while keeping them incredibly tender and juicy, and it adds a subtle, rich flavor that complements the pork.
Q: Can I use a different green instead of collard greens
A: Yes, absolutely. If you don’t have collard greens, other hearty greens like kale or Swiss chard are excellent substitutes in this stew. They will wilt down similarly during the cooking process.
Q: Can I make this pork meatball stew on the stovetop
A: While this recipe is designed for the Instant Pot, you can easily adapt it for the stovetop. After browning the meatballs and sautéing the onion, return everything to a large pot or Dutch oven, bring to a simmer, cover, and cook for 45-60 minutes or until the meatballs are cooked through and the celeriac is tender.
Q: How should I store leftovers of this stew
A: This stew stores beautifully and the flavors often taste even better the next day. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
