Description
This easy Instant Pot recipe is keto and paleo friendly, low-carb, gluten and dairy free.
Ingredients
Meatballs
1 package of Grass Roots Pork Italian Sausage
1 cup of fresh spinach, chopped
1/2 a white onion, shredded
1 cup of almond flour + more as needed
1 egg
1 tablespoon red pepper chili flakes (optional)
1 tablespoon oil
Sauce
1 20oz can of chopped or crushed tomatoes
1/2 onion, finely chopped
2 cloves of garlic, finely chopped
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 teaspoon each of salt and pepper
2-4 medium sized zucchini, julienne or spiralize
Instructions
- Heat your Instant Pot on the sauté setting. Combine all meatball ingredients in a medium sized bowl and mix well using your hands. Form into about 12 2 inch sizes meatballs. Add more almond flour if meatballs won’t stay together.
- Place meatballs in a single layer (about 6 at a time) in the Instant Pot and brown, turning several times. As meatballs brown, remove and set aside on a plate. Continue with remaining meatballs.
- Heat olive oil in Instant Pot then add onion and garlic. Cook until onions are translucent. Turn off sauté mode then add tomatoes, Italian seasoning, salt and pepper. Add meatballs back into pot.
- Seal the Instant Pot according to the manufacturers instructions and set to manual and low pressure. Set timer to 10 minutes. When time is up, turn the valve to vent and allow the steam to dissipate completely. Serve with zoodles.
