Asian Chicken Meatballs Recipe

close up of chicken meatballs with sauce on rice

Asian Chicken Meatballs Recipe

This recipe cooks up in 10 minutes in your pressure cooker

Course dinner

Cuisine Asian

Keyword asian meatballs, chicken meatballs, pressure cooker recipe

Prep Time 10

Cook Time 10

Servings

Calories 522kcal

Ingredients

For the Meatballs

1 lb. Ground Chicken may sub turkey or beef
½ lb. Bread Crumbs
1 egg
1 cup Spinach finely chopped
½ tsp Ground Ginger
1 tbs Coconut Aminos may sub Soy Sauce
1 tbs Olive Oil

For the Sauce and Vegetables

½ cup Yellow Onions sliced
1 ½ cup Bell Peppers sliced
3 tbs Coconut Aminos
1 tbs Tomato Paste
⅓ cup Pineapple Juice
⅓ cup Chicken Stock
2 tsp Garlic minced
½ cup Pineapple Chunks
⅓ cup Coconut Sugar
1 tbs Cornstarch + 2 tbs Water combined

Instructions

In a large bowl combine the ground chicken, breadcrumbs, egg, chopped spinach, ground ginger and coconut aminos thoroughly.
Scoop or form even portioned meatballs.
In olive oil, brown the meatballs, using the sauté mode, of your instant pot. Cook for approximately 3-5 minutes. Browning the meatballs will keep them falling apart during cooking.
Leave the meatballs in the instant pot and add in the sliced onions, bell peppers, coconut aminos, tomato paste, pineapple juice, chicken stock, garlic, pineapple chunks and brown sugar.
Set the settings to Pressure Cook on High for 10 minutes.
When done remove most of the meat and veggies and stir in the cornstarch mixture. Cook on sauté mode for 2-3 minutes or until the liquid begins to thicken into a sauce. Stir the meatball contents and sauce back together and serve with rice.

Notes

-May be frozen up to 3 months and reheated by microwave, instant pot on high pressure for 8 minutes or oven at 350F for 10-12 minutes.
-May be refrigerated for up to 5 days and reheated by microwave for 60-90 seconds.

Nutrition