Meatballs in Enchilada Sauce

(Total Time: 40 MIN| Serves: 4)

1 pound Ground Beef
½ cup Almond Flour
1 Egg
1 tsp Cumin
½ tsp Garlic Powder
½ tsp dried Parsley
1 tbsp. Olive Oil

Enchilada Sauce:
1 ½ cups Salsa Verde
2 tbsp. Adobo Sauce
1 cup diced Onion
1 cup Chicken Broth
2 tbsp. Olive Oil
2 Garlic Cloves


  1. Heat 1 tbsp. oil in your IP on SAUTE.
  2. Combine the ingredients for the meatballs in a bowl.
  3. Shape mixtures.
  4. Place them in the IP and cook until browned. Transfer to a plate.
  5. Heat the remaining 2 tbsp. oil.
  6. Add onion and cook for 3 minutes.
  7. Meanwhile, place the remaining sauce ingredients in a blender and blend until smooth.
  8. Pour the sous into the pot and cook for 2 more minutes.
  9. Add the meatballs and close the lid.
  10. Cook on HIGH for 7 minutes.
  11. Release the pressure naturally and serve.
    Per Serving (Calories 440| Total Fats 38g | Net Carbs 2.2g | Protein 22g |Fiber: 1.6g)