Instant Pot Healthy Porcupine Meatballs (gf) (df) (sf)
Makes 4 servings
Preheat oven 425
Need large broiler pan or cookie sheet
and Instant Pot
Prep time: 1 hour
(Rice soaks for 12-24 hours)
Bake Time: 45 minutes
Soak overnight, covered with flour sack dish cloth, in room temp water, ACV and salt.
1/2 cup organic basmati rice
1 tsp. Braggs unfiltered apple cider vinegar
1/2 tsp. sea salt
*This is the good ole' fashioned way. It makes it much easier for your body to break the rice down adding necessary enzymes for digestion...making the rice much more bioavailable.
1 lb. grass fed ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1/2 scoop or 1 TBSP collagelatin, Bulletproof
1 local organic, pastured egg (yes, it does make a difference)
1 tsp. sea salt
1/2 tsp. grated ginger
2 tablespoons tomato paste (I use Muir Glen)
1 tsp. Italian seasoning
1/8 tsp. red pepper flakes or korean pepper flakes, depending on level of heat you prefer.
1/2 cup hot water
1/2 scoop or 1 Tablespoon collagelatin, Bulletproof
1/2 to 2/3 bottle or 1/2 cup Coconut Secret Teriyaki Sauce
1 heaping tablespoon Coconut Secret Hoisin Sauce
1 organic pineapple, peeled, stemmed and chunked
1 tsp (give or take) toasted sesame oil
1 tsp (or to taste) sesame seeds
After soaking rice overnight, drain and rinse, and transfer to a large mixing bowl.
Combine remaining meatball ingredients in bowl with rice.
Mix (with clean hands) until all ingredients are fully incorporated.
Roll into 1 1/2 inch balls, or desired size.
Place, close together, on broiler pan (lined with parchment or lightly greased with ghee).
Bake at 425 until browned, approximately 20 minutes
In the meantime, in small glass bowl, whisk together ingredients for sauce.
Place cooked meatballs carefully into Instant Pot.
Pour sauce over and add pineapple chunks and sesame seeds.
Stir gently to combine.
Secure lid and cook on high pressure for 10 minutes
Release steam and remove lid.
Stir to incorporate flavors.
Add salt/pepper and additional hoisin, if needed.