Instant Pot Healthy Chicken Meatballs With Salsa Verde

Meatballs with salsa verde is as good as it gets!
meatballs
Erba Cesare iStock

This is the perfect dish for those extra-picky friends. It’s lean, gluten-free, and carb-free! The spices are not overwhelming and the salsa verde gives the dish a nice acidic bite!

Best Meatball Recipes

 

Ready in
40 m
4
Servings
407
Calories Per Serving
Deliver Ingredients

Notes

If you prefer beef, substitute the ground chicken for ground beef.

Ingredients

For the meatballs:

  • 1 Pound ground chicken
  • 1 Teaspoon of salt
  • ¼ Teaspoon ground black pepper
  • 1 egg
  • half an onion, finely diced
  • ¼ Cup almond meal
  • 1/4 Teaspoon nutmeg
  • ¼ Teaspoon cinnamon
  • 2 Tablespoons vegetable oil
  • ½ Cup of water
  • Parmesan cheese (optional)

For the salsa verde:

  • ½ Pound tomatillos
  • 1 jalapeno, deseeded and halved
  • 2 small onions, cut into 6ths
  • 1/8 Cup lime juice
  • ½ bunch fresh cilantro
  • 1 avocado peeled, deseeded and cut into chunks
  • salt and pepper to taste

Directions

For the meatballs:

In a mixing bowl, combine the ground chicken, salt, pepper, egg, onion, almond meal, and spices. Mix well and form into small balls. Make sure you don’t roll them too tightly or they will be tough.

Set the Instant Pot to “Sauté” and heat the oil. Sear the meatballs until lightly browned on all sides, about 4 minutes. You will do this in batches. Set meatballs aside.

Clean out the inner pot of the Instant Pot and brush a thin layer of oil on the inside of it.

Secure the lid and set the pressure release valve to "Sealing". Press the "Cancel" button to reset the cooking program, then select the "Poultry" setting and set the cooking time for 5 minutes at high pressure. 

When the timer goes off, you can perform a quick release by moving the "Pressure Release" to "Venting", or you can let the pressure release naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

Add the salsa verde. Toss the meatballs in the sauce and let it heat for a few minutes. Alternatively you can also serve the salsa verde as a dipping sauce.

Sprinkle with some Parmesan cheese if you want. Serve immediately.

For the salsa verde:

Preheat the broiler with a rack about 4 inches below the top.

Place the tomatillos, onions and jalapenos on a rimmed baking sheet and broil until they have blackened in a few areas.

Place the hot tomatillos, onions, jalapenos, cilantro and avocado in a blender and pulse until the mixture is smooth with no chunks remaining.

Once the mixture has cooled add lime juice. Season with salt and pepper to taste.

Nutritional Facts

Total Fat
29g
44%
Sugar
5g
N/A
Saturated Fat
5g
24%
Cholesterol
138mg
46%
Protein
25g
50%
Carbs
16g
5%
Vitamin A
43µg
5%
Vitamin B12
0.7µg
12.2%
Vitamin B6
0.8mg
42.5%
Vitamin C
23mg
39%
Vitamin D
0.2µg
0.1%
Vitamin E
3mg
17%
Vitamin K
36µg
44%
Calcium
53mg
5%
Fiber
7g
27%
Folate (food)
66µg
N/A
Folate equivalent (total)
66µg
16%
Iron
2mg
12%
Magnesium
61mg
15%
Monounsaturated
15g
N/A
Niacin (B3)
8mg
42%
Phosphorus
326mg
47%
Polyunsaturated
4g
N/A
Potassium
1188mg
34%
Riboflavin (B2)
0.4mg
25.6%
Sodium
797mg
33%
Thiamin (B1)
0.2mg
14.5%
Trans
0.1g
N/A
Zinc
2mg
16%