Instant Pot Meatballs
- 3 cups pasta sauce
- 1 cup water
- squash noodles
- finely grated parmesan cheese
- In a large bowl, combine all meatball ingredients until well-mixed. Shape into about 30 meatballs, each about 1 1/2 inches in diameter.
Select the saute mode on the pressure cooker for low heat. Add pasta sauce and water, and stir well.
- When the sauce starts to simmer, turn off the saute mode. Gently place the meatballs, one at a time, in the sauce. Spoon sauce over any exposed meatballs. Do not stir.
- Secure and seal the lid. Cook for 5 minutes at high pressure, followed by a manual pressure release.
- Uncover and gently stir. Serve over squash noodles, and top with parmesan cheese and parsley.
|Makes 5 Servings|
|Amount Per Serving (6 meatballs w/ 1 cup sauce):|
|Calories 510 (63% from fat)|
|Total Fat 36g||55%|
|Saturated Fat 13g||66%|
|Net Carb 6g|
|Total Carb 9g||3%|
|Dietary Fiber 3g||11%|
NOTES & TIPS
Ground Beef. Aim to use 90% lean ground beef, which yields a good combination of juicy meat and not-too-greasy sauce. If you use something fattier like 85%, you’ll see significantly more grease in your resulting sauce. But if you use something extra lean like 95%, your meatballs will be tougher and less tender. Parmesan Cheese. Make sure that your parmesan cheese is finely grated with a sandy consistency, not shredded, so that it’s easier to combine the mixture and mold the meatballs. Almond Flour. Since these are low carb meatballs, I use blanched almond flour instead of bread crumbs. If you prefer to use bread crumbs, I would substitute the almond flour with 1/3 cup of them. Pasta Sauce. The pasta sauce is up to you. I used Rao’s brand of marinara sauce, which is low in carbs and available at Whole Foods. In the past, I’ve also used Trader Joe’s pomodoro sauce. Don’t use anything too thick like tomato sauce, which could cause burning or pressurization issues in your Instant Pot. Serving / Leftovers. I serve these meatballs over a bed of spiralized summer squash. Zucchini and radish “noodles” also work well. If you’re not low carb, you can use spaghetti pasta. Leftover meatballs with sauce can be stored in the refrigerator up to a few days. They reheat well in the microwave, maintaining their juiciness and flavor.