Juicy and tender, these easy Italian meatballs and sauce are made in just 10 minutes in the Instant Pot! Low Carb and Gluten Free too!
For the meatballs:
- 1.5 lbs ground beef (85/15 or leaner)
- 2 Tbsp fresh parsley, chopped
- ¾ cup grated parmesan cheese
- ½ cup almond flour
- 2 eggs
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- 1 tsp dried onion flakes
- ¼ tsp dried oregano
- 1/3 cup warm water
To cook the meatballs:
- 1 tsp olive oil
- 3 cups easy keto marinara sauce (or any sugar free marinara sauce)
- Combine meatball ingredients in a medium bowl and mix thoroughly by hand.
- Form into approximately 15 two inch meatballs.
- Coat the bottom of the Instant Pot insert with the olive oil.
- If you wish to brown them, turn on the saute function and brown on both sides – or brown in a separate nonstick pan first.
- Layer the browned or raw meatballs in the Instant Pot, leaving 1/2 inch of space between them. Don’t press down.
- Pour the marinara sauce evenly over the meatballs.
- Seal the Instant Pot according to the manufacturers instructions.
- Set the Instant Pot to Manual.
- Select low pressure.
- Set the cook time to 10 minutes.
- Once the timer goes off (it will be longer than 10 minutes total due to preheating time,) turn the valve to vent and allow the steam to dissipate completely.
- Remove the lid and serve the meatballs with sauce over zoodles or spaghetti squash if desired.
- Serving Size: 3 meatballs, 1/2 cup sauce
- Calories: 455
- Fat: 33g
- Carbohydrates: 5g net
- Protein: 34g