How to Make Meatballs in the Instant Pot – Low Carb

[Loupy]

How to Make Meatballs in the Instant Pot – Low Carb
From: Mellissa Sevigny @ www.ibreatheimhungry.com/2017/02/instant-pot-meatballs-keto-low-carb.html

I love the idea of cooking meatballs in the Instant Pot, and meal prep couldn’t get much easier or faster than that. Juicy and tender, these easy low carb meatballs with sauce are made in just a few minutes in your Instant Pot! These keto friendly Instant Pot meatballs are the perfect topping for cooked spaghetti squash or zoodles! A Hungry family favorite!

Makes: 5 Servings
Serving Size: 3 meatballs, 1/2 cup sauce


Ingredients
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)


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 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.


Nutritional Information
Calories: 455
Carbs: 5g
Fat: 33g
Protein: 34g

[Loupy]

Easy Keto Marinara Sauce (Low Carb and Gluten Free)
From: Mellissa Sevigny @ www.ibreatheimhungry.com/2014/01/easy-keto-marinara-sauce-low-carb-gluten-free.html

I’m giving you this super easy, and much lower in carbs, “no chop” version that you can literally make in five minutes. Then freeze it in 1/2 cup portions for whenever you need it. (Makes a great pizza sauce too.)
Wanna know what’s crazy awesome about it? YOU WON’T EVEN NEED A POT TO MAKE IT. I kid you not, I never cook this sauce before using it! I heat it before eating it in a recipe, but I usually make it without simmering it at all. I find that the longer you cook a simple meatless sauce like this one, the more flavor you lose. I could literally drink this out of the container – that’s how flavorful it is!

Yield: 4 cups


Ingredients
28 oz can Peeled San Marzano Tomatoes (no sugar added)
1/4 tsp black pepper
1/2 tsp red pepper flakes 
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt (add more if necessary)
2 Tbsp red wine vinegar
1/4 cup extra virgin olive oil

Instructions

Puree the tomatoes in a small blender or magic bullet.
Stir in the remaining ingredients.
Taste and adjust salt if necessary.