Instant Pot Pumpkin Alfredo with Apple Sage Meatballs (AIP, Paleo)
 
 
Created by:
Serves: 6-8
Ingredients
For the Apple Sage Meatballs:
  • 2 lbs ground pork (or turkey)
  • 1 onion, finely diced
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon maple syrup
  • 1 teaspoon dried thyme
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 apple, peeled, cored, diced
  • ½ teaspoon salt
For the Pumpkin Alfredo Sauce:
  • ½ head cauliflower, chopped (about 4 cups florets)
  • 1-15 oz. can of pumpkin
  • 2 white sweet potatoes, peeled and chopped
  • 1 onion, chopped
  • 1 apple, peeled, cored, chopped
  • 2-14 ounce cans full-fat coconut milk, divided
  • 1 tablespoon chopped sage
  • 2 teaspoons garlic powder
  • 1 teaspoon minced garlic
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dried thyme
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt, plus extra to taste
  • 1 tablespoon extra chopped sage for garnish
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Combine Apple Sage Meatball ingredients together in a large bowl. Mix thoroughly, using your hands. Form golf ball-sized meatballs and place on prepared baking sheet. Bake for 25 minutes, or until cooked through.
  3. Meanwhile, add all of the Pumpkin Alfredo Sauce ingredients to the Instant Pot, except for the second can of coconut milk and extra sage. Select the "Steam" setting on high pressure for 4 minutes. Quick release the steam after time is up, then blend with a hand blender or transfer mixture to a full-size blender, adding an additional ¾ - 1 cup of coconut milk to thin down sauce.
  4. Sprinkle extra sage over the sauce.
  5. Serve sauce and meatballs over your favorite pasta or rice. I recommend spaghetti squash!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/instant-pot-pumpkin-alfredo-apple-sage-meatballs/