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Smoked Parsley Meatballs (AIP!)


As you know, the Paleo AIP Instant Pot Cookbook came out this week. We’re all super stoked about it.

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Funny thing about me, actually, I think it’s a restaurant chef thing, we don’t cook from recipes often. Really, it’s a thing. While I should probably be cooking from this book all week to show off the awesome recipes… I’m more of an inspiration girl.

Reading through this monster sized ebook my mind goes into overdrive with ideas. There were some cooking methods and ideas for meals that honestly, I probably would have never thought to use my pressure cooker for. Meatballs was one of them. The Swedish Meatballs from the book look bombdotcom. I didn’t have all the ingredients… but I had inspiration, and so was born, this dish!

Smoked paprika was a pre-AIP favorite of mine, and I won’t like, I get super jealous when I see smoked paprika carrot soup and rubbed pork on my feed. But alas, I had to say good bye to nightshades for good.

Smoked parsley sounds pretty darn good though!

Smoked Parsley Meatballs (Pressure Cooker)
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Ingredients

  • 2lbs grass fed ground beef
  • 1 tsp garlic powder
  • 1/3 cup minced parsley
  • 1 1/2 tsp salt
  • 1 tsp liquid smoke
  • 1 tsp Italian herb blend
  • 1 tbsp lard or coconut oil
  • 1 onion
  • 2 garlic cloves
  • 2 cups chopped greens (ung choy, collard greens, kale)
  • 2/3 cup bone broth
  • 1/2 lemon

Instructions

  • Slice your onion, mince your garlic, chop your greens and parsley.
  • Open your pressure cooker and heat on Saute function.
  • Add in the fat, the onions and the garlic. Saute for a few minutes, stirring occasionally.
  • In the meantime, mix the ground beef with salt, garlic powder, liquid smoke, Italian herbs and chopped parsley.
  • Shape 2 inch meatballs.
  • Add them to the pressure cooker and brown on all sides, use tongs to carefully turn them.
  • Add in the greens, the bone broth and the lemon.
  • Cancel the saute function and set to pressure cook.
  • Set on high 10 minutes.
  • Release the pressure. Open the lid and remove the meatballs.
  • The flavorful, soupy broth and greens will be left behind, you have two options, spoon it out and serve it with your meatballs as it, OR reduce it to a thicker sauce before serving.
  • Up to you, both are great!
  • These meatball are bursting with flavor!
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http://www.thecastawaykitchen.com/smoked-parsley-meatballs-aip/


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2 thoughts on “Smoked Parsley Meatballs (AIP!)

  1. Jessica
    What brand of liquid smoke do you use? I am having a hard time figuring out what brand would be compliant because I've read that some people can have issues with the caramel coloring, but I can't seem to find a brand that doesn't include caramel coloring. Or maybe it doesn't matter at all... Thanks for taking the time to post such wonderful recipes!
    1. Wright's is the brand I use. Their original, plain one is just smoke concentrate and water :) I found it at Whole Foods.

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