2tbsptapioca flouror any gluten-free flour *** add more if your mixture is still too soft! OR go to the Notes section below for substitutions.
1/4cupavocado oilolive oil or preferred cooking fat
1/4cupwater
Instructions
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 cooking fat into the stainless steel basin and press the Sauté button.
Shape your meatballs until they are a couple of inches 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 to 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 to a towel-lined plate and serve warm.
Recipe Notes
Alternative:
These can be made in the slow cooker. Follow the initial directions above, shaping the raw ingredients, and then place the uncooked meatballs into the slow cooker basin. Cook on low for 3–4 hours or high for around 1–2 hours. You will want to omit the water in the cooking basin but should include a bit of oil to prevent sticking.
Jenny's Notes:
I used dark meat ground chicken and added 2 tbsp of tapioca flour to the mixture so they're firmer when cooking.
The Macros calculated also include the tapioca flour.
To make firmer meatballs without adding starch or any type of binder, use ground turkey instead! Get the 93% lean 7% fat type, not the fat free one.
Nutrition Facts
Cilantro Chicken Meatballs
Amount Per Serving
Calories 399Calories from Fat 279
% Daily Value*
Fat 31g48%
Carbohydrates 7g2%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.