KETO INSTANT POT RECIPE: Spinach and Mozzarella-Stuffed Meatballs
These cheese-filled meatballs are a hit with kids and adults alike—and the best part is, they come together in minutes, using ingredients you probably already have in your fridge. I use frozen spinach for these meatballs, but if you have fresh on hand, you could quickly wilt it on the stovetop or in the microwave. For a spicier meatball, replace half the ground beef with hot Italian sausage.
Serves: 4
Active prep time: 15 minutes
Cook time: 7 minutes
1∕₂ cup frozen chopped spinach, thawed
1 pound ground beef (I use 80% lean)
1∕₃ cup almond flour
1 large egg, lightly beaten
1∕₄ cup finely chopped onion
1∕₄ cup grated Parmesan cheese (1 ounce)
4 teaspoons Italian seasoning, divided
2 mozzarella cheese sticks, each cut into 4 pieces
1 (24-ounce) jar no-sugar-added marinara sauce (like Rao’s)
1∕₃ cup sliced Kalamata or black olives
1∕₄ cup chopped fresh Italian parsley or basil
Place the spinach in a fine-mesh sieve set over a bowl. Press with a large spoon to remove the liquid (discard the liquid).
In a large bowl, combine the spinach, beef, almond flour, egg, onion, Parmesan, and 2 teaspoons of the Italian seasoning. Gently mix the meat mixture until well combined. Shape into 8 meatballs. With your thumb, push a piece of cheese stick into the center of each meatball and reshape the meatball.
Pour half of the marinara sauce into the Instant Pot. Top with the meatballs, olives, and remaining 2 teaspoons Italian seasoning. Cover with the remaining marinara sauce.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 7 minutes. At the end of the cooking time, quick-release the pressure.
Serve the meatballs topped with sauce and a sprinkle of parsley or basil.
Per serving: Calories: 480 • Total Fat: 34 g • Protein: 33 g • Total Carbs: 11 g • Fiber: 2 g •
Erythritol: 0 g • Net Carbs: 9 g
If you’re craving Italian check out some of these recipes!
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