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These Instant Pot Paleo Egg Roll Meatballs are going to knock your socks right off with just how tasty and EASY they are to whip up for your next weeknight meal! They come to you from my dear friend Jennifer Robins’ newest (and SO NEEDED) book Affordable Paleo Cooking with your Instant Pot.
This book is everything that we absolutely knew we needed and so much more! We need quick, we need easy, we need budget friendly, and we need more Instant Pot meals in our regular rotation, and if YOU need it too, then Jennifer has basically solved all your cooking woes in one beautiful, bound cookbook. Let’s talk a little more about this phenomenal human for a second, can we? Not only is she the blogger behind the hugely successful food blog, Predominantly Paleo, but she’s also a FOUR time cookbook author, founder of Legit Bread Company, fellow Beautycounter consultant, mama, wife, and so much more. I am in awe of this woman and her drive to create, share, and change people’s lives with her work!
In addition to her newest book, focusing on our beloved kitchen gadget (the Instant Pot of course!), she’s also written Down South Paleo, The New Yiddish Kitchen, Paleo Cooking with Your Instant Pot, and Paleo Kids Cookbook. How does she do it!? No, seriously, how does she do it? Does anyone know? I’ve asked her, but I still haven’t gotten a definitive answer, and these are things I must KNOW. Chances are, you’ve probably also eaten one of her other greatest accomplishments before as well! Legit Bread Company is basically the answer to every paleo followers dream – a real deal grain-free bread mix that tastes like the real thing. No longer do we have to make cauliflower pretend to be bread, because we have the answer and it’s these mixes! She also has both an incredible bagel and pancake mix that will change your life (and I don’t say that jokingly).
Now that I’ve finished gushing over just how incredible Jennifer is, let’s take a moment to appreciate these Instant Pot Paleo Egg Roll Meatballs, shall we? I LOVE asian inspired cuisine, there I said it. There is just something so incredible about the ginger, garlic flavors that come together with the unique tang of coconut aminos that just satisfies my cravings EVERY TIME (I mean I crafted my Paleo Mongolian Beef just to scratch my craving itch!). These little guys are no exception! They come together quickly with no fuss, cook hands-off in the pressure cooker, and are topped with the EASIEST sauce of all time. I hope you love these Instant Pot Paleo Egg Roll Meatballs, and don’t forget to check out Jennifer’s new book for so many more easy and affordable Instant Pot recipes, just for you!
- 1 pound ground pork
- 1 cup shredded carrots
- ½ onion minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon white pepper omit for AIP
- 2 tablespoons grass fed gelatin not collagen
- ⅓ cup olive or avocado oil
- ¼ cup coconut aminos
- ¾ cup beef broth
- Begin by mixing the pork, carrots, onion, onion powder, garlic powder, ground ginger and white pepper in a mixing bowl. Use your hands to mix the ingredients and then sprinkle the gelatin throughout the mixture, making sure to distribute it evenly or it will clump.
- Now drizzle your cooking oil into the Instant Pot bowl and press the Saute button. While the oil heats, form 1-2” meatballs with your meat mixture and then gently place them into the hot oil. You’ll saute them on all sides until they begin to brown. Shift them regularly or they may stick.
- Once your meatballs are browned, press the Keep Warm/Cancel button and then pour in the broth and coconut aminos. Secure the lid and press the Pressure Cook/Manual button. Now use the +/- buttons to adjust the time until 5 minutes is displayed.
- Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once safe to do so. Use a slotted spoon or skimmer to remove the meatballs and set them aside. What’s left in the Instant Pot is your sauce. You’ll want to use an immersion blender to give it a quick once over so that any bits left behind from the meatballs get blended into the sauce.
- Note: some of the gelatin sneaks out of the meatballs during cooking and helps create the thickness of the sauce. This also means that it will congeal and harden as it cools. You’ll want to serve it warmed or if making ahead, you’ll need to reheat the congealed sauce.
This recipe was really delicious! I didn’t exactly have “sauce” left in the IP to whip with the immersion blender, though. It was more of a sticky sauce, which was just fine and totally tasty!! Great flavor in the meatballs though!!
Brandi Schilhab says
So glad you enjoyed it, Libby!
Jenn Clata says
My meat balls did not want to unstick from the IP, so I just broke them all down and cooked until there was barely any pink left, then I followed the directions as written. It turned out great! The flavor is spot on. Will make this again!
Melissa Guevara says
Such a smart pivot! Glad it will make the rotation again. -Melissa