Diet food plan

    Mustard Cheese Meatballs

    (Total Time: 20 MIN| Serves: 6)

    2 lbs lean ground beef
    3 oz cheddar cheese
    2 large eggs, beaten
    2 garlic cloves, crushed
    1 small Jalapeno pepper, chopped
    1 tbsp butter
    1 tbsp fresh parsley, finely chopped
    1 tbsp Dijon mustard
    1 cup beef stock
    1 tsp salt
    ¼ tsp smoked paprika, ground
    ½ tsp black pepper, ground


    1. In a large mixing bowl, combine ground beef, cheese, eggs, garlic, Jalapeno pepper, parsley, mustard, paprika, salt, and pepper.
    2. Mix until well incorporated.
    3. Shape the meatballs, about 1 to 1 1/2 –inch in diameter and set aside.
    4. Plug in the instant pot and add butter to the stainless steel insert. Gently melt over the ‘’Sauté’’ mode, stirring constantly.
    5. Spread the meatballs on the bottom of the pot and slowly pour in the beef stock.
    6. Securely lock the lid and set the steam release the handle by moving the valve to the ‘’Sealing’’ position.
    7. Press the ‘’Manual’’ button and set the timer for 10 minutes. Cook on ‘’High’’ pressure.
    8. When done, perform a quick release of the pressure and open the pot.
    9. Transfer the meatballs to a serving platter and drizzle with some of the liquid from the pot.
    10. Optionally, garnish with some finely chopped cilantro before serving.

    Per Serving (Calories 387 | Total Fats 17.9g | Net Carbs: 0.9g | Protein 52.2g |Fiber: 0.3g)