Ingredients:
For the Meatballs:
- 1 lb ground beef (or ground turkey)
- ¼ cup grated Parmesan cheese
- ¼ cup almond flour
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
For the Sauce:
- 1 can (14 oz) crushed tomatoes (no sugar added)
- ½ cup water or beef broth
- 1 tsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt & pepper to taste
For the Noodles:
- 1 pack (12 oz) keto-friendly noodles (Palmini, Shirataki, or zucchini noodles)
Instructions:
1️⃣ Prepare the Meatballs:
- In a bowl, mix all meatball ingredients.
- Form into small meatballs (about 1 inch each).
- Set aside.
2️⃣ Sauté in the Instant Pot:
- Turn the Instant Pot to Sauté mode. Add olive oil.
- Lightly brown the meatballs (about 2 minutes per side).
- Remove and set aside.
3️⃣ Make the Sauce:
- In the Instant Pot, add crushed tomatoes, water/broth, and all seasonings. Stir well.
- Return meatballs to the pot, coating them with the sauce.
4️⃣ Pressure Cook:
- Close the lid, set the valve to Sealing, and cook on High Pressure for 7 minutes.
- Once done, do a Quick Release.
5️⃣ Prepare the Noodles:
- If using shirataki or Palmini noodles, drain, rinse, and lightly sauté.
- If using zucchini noodles, sauté for 1-2 minutes until slightly soft.
6️⃣ Assemble & Serve:
- Toss the noodles in the sauce or serve meatballs over them.
- Garnish with Parmesan and fresh basil.
