1cupcoconut yogurt(or sub 1/2 cup full fat coconut milk and 1/2 cup mayo)
1tbsplemon juice (about 1/2 lemon)
Place the onion, mushrooms, garlic, parsley and mint leaves in a food processor. Pulse until everything is finely chopped. Don't overprocess as it will turn too mush. Alternatively, you can finely dice these ingredients.
Place ground beef and pork in a large bowl. Add in the chopped veggies, almond flour, oregano, salt and pepper. Mix everything with your hands until ingredients are incorporated.
Form the mixture into medium sized meatballs and place them in the instant pot. Stack the meatballs if needed, this recipe will make about 20 meatballs.
Secure the lid of the Instant Pot and close the pressure valve. Press the “Manual” button or "Pressure Cook" and cook on high pressure for 10 minutes.
Allow the pressure to naturally release for 15 minutes and then quick release any remaining pressure.
While the meatballs are cooking, prepare the sauce. Peel and cube the cucumber and squeeze the chunks to get rid of any excess liquid (this will help to prevent the sauce from too getting watery).
Rinse out your food processor and dry. Place the cucumber and all other sauce ingredients into the food processor. Process into a smooth consistency. Place in a jar or container and refrigerate until served.
When safe to do so, remove the lid and serve meatballs.
These go well with a simple cucumber salad or over some greens with some white or cauli rice. Drizzle the sauce over meatballs for serving.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.