- 1 lb (454 g) grass-fed ground beef
- 1½ tsp (4 g) garlic powder
- ¾ tsp sea salt
- ½ tsp ground ginger
- 3 tbsp (4 g) chopped fresh cilantro, plus more for garnish
- 3 tbsp (4 g) chopped fresh mint, plus more for garnish
- 1 pastured egg
- ¾ cup (177 ml) coconut water
- ¼ cup (59 ml) coconut aminos or gluten-free tamari
- 1 full-length stem of lemongrass, cut in half lengthwise and quartered
- 1 fresh garlic clove, smashed
1. In a large mixing bowl, combine the ground beef, garlic powder, sea salt, ginger, cilantro, mint and egg. Very gently mix until everything is incorporated and evenly distributed. Roll the mixture into small meatballs about 1" (3 cm) in diameter. Set them aside on a plate.
2. Add the coconut water, aminos, lemongrass and smashed garlic to the Instant Pot. Gently place the meatballs into the braising liquid, making sure to ladle some of the liquid over the meatballs. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Manual” setting, then decrease the time with the “-” button until you reach 15 minutes.
3. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow it to release pressure naturally for 15 minutes. Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.
4. Serve immediately, topped with freshly chopped cilantro and mint. Serves 4-6.
Note: These are delicious served with steamed jasmine rice—buttered, coconut flavored or studded with cilantro or mint. They’re also great made into lettuce wraps.
About this recipe
“Meatballs are always a favorite in my home. With garlic, zingy ginger, vibrant cilantro and sweet mint, these little bites are bursting with flavor. They’re braised in a coconut water bath that’s kissed with citrusy lemongrass, and they cook in minutes.” -- Emily Sunwell-Vidaurri
Reprinted with permission from The Art of Great Cooking with Your Instant Pot by Emily Sunwell-Vidaurri, Page Street Publishing Co. 2017. Photo credit: Emily Sunwell-Vidaurri
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