1 ½pounds(675 g) ground beef or turkey fresh or frozen
2tablespoonswater
2tablespoonschopped parsley
2green onionsscallions, finely chopped
½cupalmond flour
½cupgrated Parmesan cheese optional
1teaspoondried oregano
1teaspoongarlic purée
2eggs
salt to taste
Meatballs Sauce:
1tablespoonolive oil
214 ounce(2 x 400g) cans of diced tomatoes sugar free
3tablespoonswateror beef broth
2tablespoonsred wine vinegar
1teaspoonItalian seasoning
Instructions
Combine all meatball ingredients in a bowl and mix well.
Form the mix into balls using your hands or a small ice cream scoop.
Oil the Instant Pot insert then add the meatballs in layers, trying not to squash them.
Pour the tomatoes, water (or beef broth), vinegar and herbs over the meatballs.
Cover the Instant Pot, turn the valve to sealing, select manual pressure/high pressure and set the time to 5 minutes.
When done, allow for a 10-minute natural pressure release and then perform a quick pressure release the rest.
Notes
This was designed as a 'one pan dump everything in and press go' recipe for busy moments in your life. If, however, you have time and prefer to, then please go ahead and brown the meatballs first. Just brown them using the sauté function in batches in the Instant Pot until done. Don’t forget to deglaze the pot before cooking the meatballs in tomato sauce if you brown the meatballs first.
To make life even easier feel free to use a pre-made tomato sauce or some store-bought pasta sauce.
You can absolutely use regular breadcrumbs if you are not following a low carb or gluten-free diet.
I find beef (or pork) with some fat works best in this recipe. However, if you are trying to reduce the calories, use lean beef or ground turkey.
Storage - keep leftovers in an airtight container inside the fridge for 3 days.
If you use calorie-controlled cooking spray instead of olive oil, as well as lean ground turkey, there are just 2 WW Blue Plan SmartPoints per serving.