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servings
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Ingredients
For the meatballs:
- 1.5 lbs ground beef 85/15 or leaner
- 2 Tbsp Fresh Parsley chopped
- 3/4 cup grated parmesan cheese
- 1/2 cup Almond Flour
- 2 eggs
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 tsp dried onion flakes
- 1/4 tsp dried oregano
- 1/3 cup warm water
To cook the meatballs:
- 1 tsp olive oil
- 3 cups keto marinara sauce or any sugar free marinara sauce
Ingredients
For the meatballs:
To cook the meatballs:
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Instructions
- 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 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 non-stick 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 meatballs.
- Seal the Instant Pot according to the manufacturer's 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 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.
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