Meatballs are universally delicious. You can infuse them with flavors from various regions and cultures, and they always bring people together. These meatballs are inspired by Mexican flavors: garlic, cumin, chipotle powder, and a little taco seasoning for good measure to create a spicy meatball that then gets topped any way you like. In addition to my go-to Mexican toppings of cheese, sour cream, and avocado, I like to add a few pickled red onion slices.

Serves: 4

Active prep time: 10 minutes

Cook time: 7 minutes

INGREDIENTS

• 1 pound ground beef (80% lean)

• 3 tablespoons crushed pork rinds

• 1 large egg

• 1∕₂ teaspoon chipotle powder

• 1∕₄ teaspoon garlic powder

• 1∕₄ teaspoon onion powder

• 1∕₈ teaspoon ground cumin

• 1 (8 ounce) can tomato sauce

• 2 teaspoons taco seasoning

• 1∕₄ teaspoon fine Himalayan pink salt

• 1 tablespoon avocado oil

• 1 head butter lettuce, separated into leaves

• Toppings, such as sour cream, shredded cheese, diced avocado, fresh cilantro

For the Quick Pickled Onions:

• 1∕₃ cup thinly sliced red onions

• 2 tablespoons rice vinegar

• Squeeze of fresh lime juice

• Pinch of fine Himalayan pink salt

DIRECTIONS

1. In a large bowl, combine the ground beef, crushed pork rinds, egg, chipotle powder, garlic powder, onion powder, and cumin. Mix well. Form into twelve 11∕₂-inch meatballs. Set aside.

2. In a small bowl, stir together the tomato sauce, taco seasoning, and pink salt. Set aside.

3. Select SAUTÉ on the Instant Pot. When the pot is hot, add the avocado oil. Working in two batches if necessary (take care not to overcrowd the pot), add the meatballs to the hot oil and brown on all sides, 3 to 5 minutes. Remove to a plate and cover with foil.

4. Pour off all but about 2 tablespoons of the fat from the pot. When the pot is hot again, add the seasoned tomato sauce, taking care to avoid the hot splatter. Simmer for 3 minutes. Select CANCEL. Re-turn the meatballs to the pot.

5. 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, use a natural release for 10 minutes to depressurize, then quick-release the remaining pressure.

6. While the metaballs cook, make the Quick Pickled Onions. In a small jar, combine all ingredients. Let sit 15 minutes.

7. Serve 3 meatballs on one or two butter lettuce leaves with desired toppings and the pickled onions.

Per serving: Calories: 396 • Total Fat: 30 g • Protein: 27 g • Total Carbs: 5 g • Fiber: 1 g • Erythritol: 0 g • Net Carbs: 4 g

If you love meatballs as much as I do check out these other recipes!

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