Get ready to fall in love with the easiest, most succulent lamb meatballs you’ve ever made! This recipe harnesses the magic of the Instant Pot to steam meatballs to tender perfection, infusing them with a bold garlic and marjoram flavor. We’re skipping the messy frying pan and steaming them over a bed of cauliflower, which soaks up all the delicious juices. Drizzled with herbed butter and served with a cool tzatziki, this is a weeknight dinner that tastes like a weekend treat. It’s savory, satisfying, and unbelievably simple.
Ingredients
• 1 lb / 450g ground lamb
• 4 large garlic cloves, minced
• 2 tbsp / 15g almond flour
• 4 large eggs
• 1 cup / 100g cauliflower, chopped into small florets
• 3 tbsp / 42g butter, softened
• 2 tbsp / 30ml olive oil
• 1 tsp / 6g salt
• ½ tsp / 1g white pepper, freshly ground
• 1 tsp / 1g dried marjoram
Instructions
1. Directions
2. In a large mixing bowl, combine the ground lamb, minced garlic, almond flour, eggs, olive oil, salt, white pepper, and marjoram.
3. Gently mix with your hands until just combined, being careful not to overwork the meat. Shape the mixture into uniform, bite-sized meatballs (about 1.5 inches each).
4. Lightly grease a small, round, oven-safe pan (one that fits inside your Instant Pot). Create an even layer on the bottom with the chopped cauliflower florets. Arrange the meatballs in a single layer on top of the cauliflower.
5. Tightly cover the pan with aluminum foil.
6. Place the metal trivet inside your Instant Pot’s inner pot and pour in one cup of water. Carefully lower the foil-covered pan onto the trivet.
7. Secure the Instant Pot lid and turn the steam release handle to the ‘Sealing’ position.
8. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 12 minutes.
9. Once the timer finishes, perform a quick pressure release by carefully turning the steam release handle to the ‘Venting’ position. Once the pin drops, open the lid.
10. While the meatballs cool slightly, melt the butter in a small, microwave-safe bowl. Stir in a pinch of salt and any additional fresh or dried herbs you like, such as parsley or mint.
11. Drizzle the herbed butter over the warm meatballs and serve immediately with the steamed cauliflower and a side of tzatziki dip or Greek yogurt.
Nutritional Information
• Nutrition
• Per Serving: Calories 435 | Total Fat: 29.4g | Net Carbs: 2.1g | Protein: 39.1g | Fiber: 0.8g
Pro Tips
• For a richer flavor, use the Sauté function on your Instant Pot to brown the meatballs in olive oil before pressure cooking. Cook in batches, then proceed with the steaming step.
• Don’t overmix the lamb mixture. Combine the until they are just incorporated to ensure the meatballs stay tender and juicy, not tough.
• Feel free to swap the marjoram with other complementary herbs like dried oregano, mint, or rosemary for a different flavor profile.
• The cauliflower base isn’t just for support; it steams in the savory meatball drippings. Serve it as a simple, flavorful side dish right alongside the meatballs.
FAQ
Q: Why are my lamb meatballs tough
A: The most common reason for tough meatballs is overworking the meat. When you combine the ground lamb with the other ingredients, mix gently with your hands only until everything is just incorporated. This ensures your Instant Pot lamb meatballs stay tender and juicy.
Q: Can I make these lamb meatballs without an Instant Pot
A: Absolutely. While the Instant Pot is great for steaming, you can bake these meatballs at 400°F (200°C) for 15-20 minutes until cooked through. You can also pan-fry them in olive oil for a crispier exterior, though the steaming method in the recipe is designed for maximum tenderness.
Q: What can I substitute for almond flour
A: For a non-keto version, you can use an equal amount of traditional breadcrumbs. To keep the recipe low-carb, you could use crushed pork rinds or another nut flour. The almond flour acts as a binder to help hold the meatballs together.
Q: Can I use other herbs besides marjoram
A: Yes, feel free to customize the flavor. Dried oregano, mint, or rosemary are excellent alternatives that pair beautifully with lamb. You can swap them in a 1:1 ratio for the marjoram.
