Instant Pot Meatballs

Do you have to put breadcrumbs in meatballs?
Do you cringe at the idea of putting breadcrumbs in your meatballs because of the carbs? I use a secret ingredient that will make your Instant Pot meatballs low carb and also taste amazing – pork rinds!

Pork rinds have zero carbs so they make a great keto snack. But this snack food can also replace the breadcrumbs in a recipe like this one!

The breadcrumbs are a necessary binding ingredient in the meatballs, but luckily pork rinds will do the same. Place them in a bag to crush them before adding them to your meatballs. A third of a cup is plenty to give the meat a chance to hold its shape.

Cooking meatballs in the Instant Pot

When you cook meatballs in the oven or on the stop top, you need little to no water or oil in the pan. However, Instant Pots work a bit differently.

There must be at least a cup of water in the Instant Pot for it to work. The liquid that boils creates steam, which builds pressure. The pressure is what cooks the meat.

I use beef broth for the liquid in this recipe. As a result, the Instant Pot meatballs have more flavor.

Just using a cup of stock gives you the opportunity to turn these meatballs into countless meals. You can eat them immediately, freeze them, or add them to other dishes.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total: 20 minutes

Ingredients

•     1 1/2 lbs ground beef lean
•     1/2 cup Parmesan cheese grated
•     1/2 cup panko bread crumbs
•     1/2 cup onion grated
•     2 eggs
•     1 teaspoon kosher salt or to taste
•     2 tablespoons milk
•     2 cloves garlic crushed
•     1/4 teaspoon ground black pepper
•     1/2 teaspoon oregano
•     4 cup spaghetti sauce (see notes above)

Instructions

1. Combine all ingredients (except spaghetti sauce) until well mixed. Mixing together with your hands works great.
2. Form into balls using hands or small ice cream scoop. You want them to be slightly smaller than a golf ball.
3. Spray bottom of Instant Pot with cooking spray and add spaghetti sauce.
4. Place meatballs over the sauce, layering them if necessary. It's OK if they touch, just don't squish them too much.
5. Place lid on Instant Pot and switch valve to "sealing". Press "Manual" and set to high pressure for 7 minutes.
6. After you hear the timer go off, allow to slow release for another 5 minutes and then do the quick release (you do this by carefully switching the tab to "venting").
7. Remove lid from Instant Pot, stir, and serve over cooked pasta noodles. 

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