Keto Italian Meatballs

Italian Meatballs
Equipment
Ingredients
- 1½ lbs ground beef
- 2 T fresh parsley chopped
- ½ cup almond flour
- 2 eggs
- 1 t sea salt
- 1 t dried onion flakes
- ¼ t black pepper
- ¼ t garlic powder
- ¼ t dried oregano
- ⅓ cup water
- 2 T avocado oil or coconut oil
- 3 cups marinara sauce no added sugar
Instructions
- In a large bowl, with your hands, mix the ground beef, parsley, almond flour, eggs, salt, onion flakes, pepper, garlic powder, oregano, and water until combined.
- Form into 20 meatballs, approximately 2-inches in diameter. Set aside.
- Place the avocado oil in the Instant Pot and select “Saute.” When the oil is hot but not smoking, sear 6–7 meatballs at a time, until browned on the tops and bottoms (about 2 minutes per side).*
- When all of the meatballs are seared, press “Cancel” and place all of the meatballs back in the bowl of the Instant Pot, layering them, leaving ½-inch space between them.
- Pour the marinara sauce over the top.
- Secure the Instant Pot lid and select “Manual.” Cook on low pressure for 10 minutes.
- When the cooking time is up, carefully move the vent knob to “Venting” to quickly release the pressure.
- Serve your meatballs with spaghetti squash (recipe page 9) or zucchini noodles (recipe page 11).
- *Alternatively, for the ease of cooking on a flat surface, you can saute your meatballs in a pan on the stove and then transfer them back to the Instant Pot.
Nutrition
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