Keto Pork Meatball Bites with Cream Sauce

By: Aileen Ablog

Keto Pork Meatball Bites with Cream Sauce
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Keto, Low Carb, Paleo
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6 servings, Aileen Ablog, almond flour, avocado oil, bacon, butter, contributed, cook 25 min, cracked pepper, dinner, easy, egg, garlic, gluten free, ground pork, heavy cream, keto, liquid aminos, low carb, modern, onion, paleo, pepper, prep 25 min, pressure cook, sea salt, tomato paste, water, xanthan gum

prep icon Prep Time
25 min
cook icon Cook Time
25 min

serving icon Servings
6 servings
Ingredients
  • 1 1/4 pounds ground pork
  • 2 strips bacon
  • 1 egg
  • 1/2 medium onion
  • 2 tablespoons almond flour
  • 1 clove garlic
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sea salt
  • 1 tablespoon tomato paste
  • 1 tablespoon liquid aminos
  • 2 tablespoons avocado oil
  • 1 1/2 cups Water
  • 2 tablespoons butter
  • 1/2 teaspoon xanthan gum
  • 2/3 cup heavy cream
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked pepper
Instructions
  • In a bowl mix the ground pork, bacon, egg, onion, almond flour, garlic, cracked pepper, sea salt and liquid aminos together.
  • Take 2 tablespoons of the meatball mixture and shape into a ball using wet hands. Place on a flat surface such as a cookie sheet.
  • Continue shaping meatballs. Makes about 24 weighing about 1 ounce each.
  • Press Sauté on the Instant Pot. Once display reads "hot", add avocado oil.
  • Carefully place half the meatballs into pot evenly spaced. After two minutes, turn them over.
  • After a minute, roll them onto a side. After another minute, remove and set aside on a plate.
  • Continue from step 5 to 7 with second batch of meat balls.
  • Once the second batch of meat balls are brown, remove and place with first batch.
  • Deglaze pot with water or chicken stock, be sure to scrape as much of the bits off the sides and bottom of the pan.
  • Add the meatballs back into the pot along with any drippings. Press cancel on the Instant Pot to stop Sauté.
  • Close lid and lock. Seal the pressure release valve. Press Manual and adjust to high pressure. Set time for 7 minutes to cook.
  • In the meantime, whisk xanthan gum into melted butter.
  • After cooking time is complete, press Cancel and Quick Release the pressure release valve. Unlock and open the lid. Remove the meatballs and set aside.
  • Press Sauté. Whisk in butter with xanthan gum into water/stock.
  • Next whisk in cream, salt and pepper in the Instant Pot. Let the sauce heat for 2 minutes while whisking.
  • Add the meatballs along with any drippings into the sauce and stir around to coat.
  • Ladle the meatballs with sauce into a bowl. Serve and enjoy!
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