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–+ servings

Italian Meatballs

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 Servings
Calories 332 kcal

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

Calories: 332kcalCarbohydrates: 7gProtein: 32gFat: 19g
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