Instant Pot Asian Chicken Meatballs
These Asian Chicken Meatballs are so quick and easy to make in the Instant Pot. Filled with gingery goodness and topped with a sweet and savory sauce, they are perfect for lunch, dinner, or an app at your next party!
Servings: 4 servings
Calories: 283kcal
Ingredients
Meatballs:
- Cooking oil spray
- 1 lb ground chicken 98% fat free for WW
- 1 tablespoon coconut aminos
- 1 egg
- 2 tablespoons minced green onions
- 1 tablespoon minced ginger
- 1 clove garlic minced
- ½ cup matchstick carrots diced up small
- ¼ cup gluten free or whole wheat panko breadcrumbs
- ½ teaspoon sea or Himalayan salt
Sauce:
- 1/4 cup honey
- 1/3 cup coconut aminos
- 1 tablespoon tomato paste
- 2 teaspoons coconut oil use 1 tsp for WW
- 1/2 teaspoon sea salt
- 2 cloves garlic minced
- 1 tablespoon finely chopped ginger
- Dash crushed red pepper
- 2 teaspoons gluten-free flour only needed for IP cooking method (sub arrowroot or tapioca for paleo, sub whole wheat if no other dietary restrictions)
Instructions
- Using your hands, gently mix ingredients for meatballs. Begin forming the meatballs and place on a plate or tray. You should be able to make 16 meatballs total, depending on the size. You can also make smaller, cocktail size meatballs, if you wish, by using a melon baller.
- Mix the ingredients for sauce, except for the flour, and set aside.
Instant Pot:
- Set IP to saute and spray liberally with cooking oil. Brown meatballs in batches. If your meatballs are sticking too much, add in some coconut or olive oil.
- After the meatballs are browned, deglaze the pot with some water and return the meatballs to the pot and cover with sauce. Set IP to 10 minutes. After cook time, do a 5 minute natural release.
- Remove meatballs and make a slurry by mixing the flour and ¼ cup of the remaining liquid. Set instant pot to saute and add in slurry, stirring until sauce thickens.
- Serve in bowls with cauli rice, rice, and/or veggies!
Oven:
- Bake Meatballs at 350 for 30 minutes or until cooked through.
- While meatballs are cooking, combine sauce ingredients in a saucepan and simmer on the stove until sauce begins to thicken.
- Mix meatballs with sauce and serve. I like mine with cauli rice and green beans.
Air Fryer:
- Cook on 400 for 10-12 minutes or until cooked through.
- While meatballs are cooking, combine sauce ingredients in a saucepan and simmer on the stove until sauce begins to thicken.
- Mix meatballs with sauce and serve. I like mine with cauli rice and green beans.
Slow Cooker:
- Add sauce and meatballs to your slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.
- Give everything a good stir and serve! I like mine with cauli rice and green beans.
Notes
21 Day Fix: 1 RED, 1/2 TSP, 3 sweetener TSP (per serving) [4 meatballs + sauce]
WW: 9 points (per serving) [4 meatballs + sauce] [Calculated using 98% fat free ground chicken, whole wheat panko breadcrumbs, and gluten free flour]
Nutrition
Serving: 4Meatballs and Sauce | Calories: 283kcal | Carbohydrates: 18g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1288mg | Potassium: 755mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2829IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg