Mix all ingredients together in a mixing bowl (no oil)
Preheat a large cast iron skillet (or similar) over medium heat. Grease with a bit of avocado oil to prevent sticking.
Using a 1.5 tablespoon cookie scoop, scoop out meatballs and place in a single layer to brown. They will release easily after several minutes when golden brown. This can be done in several batches, or you can also use a skillet to do part as well to speed the process up. No need to cook all the way through, just browning for flavor and so meatballs hold their shape. This can also be done in the Instant Pot on 'saute' feature. As meatballs finish browning, layer in to the bottom of the insert, stacking as necessary.
Once all the meatballs are in, pour in the chicken broth and any herbs or spices you might choose to add. Lock on lid, set manual or pressure cook for 3 minutes.
Meanwhile, whisk together the evaporated milk and tapioca starch. When the timer beeps and finishes, hit cancel, release pressure. Hit saute, the add in freshly whisked milk and starch. Cook a minute or two to thicken. Serve (serving suggestions are in the post above!)
nutrition facts are using almond flour and evaporated milk.
Recipe via tessadomesticdiva.com