How to Make Instant Pot Meatballs (Low Carb)
Juicy and tender, these easy Italian meatballs and sauce are made in just 10 minutes in the Instant Pot! Low Carb and Gluten Free too!
Juicy and tender, these easy Italian meatballs and sauce are made in just 10 minutes in the Instant Pot! Low Carb and Gluten Free too!
- 2 eggs
- 1 tsp kosher salt
- 1 tsp olive oil
- 2 tbsp fresh parsley chopped
- â¼ tsp ground black pepper
- 1/3 cup warm water
- 1 tsp dried onion flakes
- 1.5 lbs ground beef (85/15 or leaner)
- â¾ cup grated parmesan cheese
- â½ cup almond flour
- â¼ tsp garlic powder
- â¼ tsp dried oregano
- 3 cups easy keto marinara sauce (or any sugar free marin
- Carbohydrate 2.91334800012379 g
- Cholesterol 1.96 mg
- Fat 0.693757332988782 g
- Fiber 0.181146663921038 g
- Protein 1.78716533339141 g
- Saturated Fat 0.305867199952873 g
- Serving Size 1 1 serving (207g)
- Sodium 296.560020001088 mg
- Sugar 2.73220133620275 g
- Trans Fat 0.0395013999949247 g
- Calories 24 calories
Step-by-step
- 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.
Operating inside a small kitchen requires minimizing cleanup while maximizing output, which makes pressure cooking an ideal method for dense protein dishes. Rather than dirtying multiple pans to sear and simmer, this technique utilizes the inner aluminum insert of a six-quart electric cooker to handle both foundational browning and pressurized completion. Layering fifteen two-inch spheres requires precise spacing of half an inch to ensure pressurized steam circulates adequately around each portion without collapsing the structure.
Binders dictate the final texture of ground beef mixtures, and swapping traditional breadcrumbs for alternative starches alters moisture retention significantly. Almond flour absorbs less liquid than wheat derivatives, meaning the two eggs and one-third cup of warm water must be incorporated carefully to prevent a wet batter. Grated parmesan cheese provides necessary sodium and protein structures that help firm the protein matrix during the ten-minute low-pressure cycle.
Browning the outer surface via the sauté function adds Maillard reaction flavors, though raw spheres may also be submerged directly into three cups of marinara sauce if speed is prioritized over crust formation. Pouring tomato sauce directly over the protein without stirring prevents scorching on the bottom heating element, a common error when cooking sugary tomato products under pressure. Natural starches from the meat will thicken the surrounding sauce slightly as the internal temperature reaches safe consumption thresholds.
Scaling quantities upward demands caution regarding maximum fill lines inside the cooking vessel, typically staying two-thirds full for standard liquids and solids. Leftovers maintain food safety standards for up to four days when sealed in airtight glass containers stored below four degrees Celsius. Reheating portions gently on a stovetop burner prevents the dairy fats from separating out of the sauce.
