Craving a meal that’s both comforting and packed with a zesty punch? Look no further! These Instant Pot Chili Meatballs are your new weeknight hero. We’re talking tender, juicy beef meatballs simmered in a rich, spicy chili-tomato sauce, all coming together effortlessly in your pressure cooker. It’s a low-carb, high-protein dish that delivers big on flavor without spending hours in the kitchen. Get ready to fall in love with this simple, satisfying recipe!
Ingredients
• 1 pound / 450g Ground Beef
• ¼ cup / 30g Arrowroot Starch
• 1 large Egg
• ⅔ cup / 160ml Salsa
• ½ tsp / 1.5g Chili Powder
• ½ cup / 120ml Tomato Sauce
• ¼ tsp / 1g Garlic Powder
• ¼ tsp / 1.5g Salt
• ¼ tsp / 0.5g Black Pepper
Instructions
1. Directions
2. In a large mixing bowl, combine the ground beef, arrowroot starch, egg, salt, black pepper, and chili powder. Mix gently with your hands until just combined, being careful not to overwork the meat.
3. Roll the mixture into uniform 1-inch meatballs, which should yield approximately 16-20 meatballs.
4. Pour the salsa, tomato sauce, and garlic powder into the inner pot of your Instant Pot. Stir briefly to combine the sauce .
5. Carefully arrange the meatballs in a single layer in the sauce at the bottom of the pot.
6. Secure the lid, ensure the steam release valve is set to the ‘Sealing’ position, and select the ‘Manual’ or ‘Pressure Cook’ setting.
7. Set the timer to cook on LOW pressure for 30 minutes.
8. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam release valve to the ‘Venting’ position.
9. Once the pin has dropped, open the lid. Serve the chili meatballs hot, spooning extra sauce over the top, and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 498 kcal
• Total Fat: 19g
• Net Carbs: 4g
• Protein: 45g
• Fiber: 0.5g
Pro Tips
• For the most tender meatballs, mix the with your hands just until they come together. Overworking the ground beef can result in tough, dense meatballs.
• Try to make your meatballs a consistent size to ensure they all cook through evenly. A small cookie scoop is a great tool for this.
• These meatballs are fantastic served over zucchini noodles or cauliflower rice to keep the meal low-carb. They also make a great appetizer on their own.
• For an extra kick, add a pinch of cayenne pepper to the sauce or use a hot salsa. You can also stir in some chopped jalapeños for more heat and texture.
FAQ
Q: How can I make these chili meatballs spicier
A: For an extra kick, the recipe suggests adding a pinch of cayenne pepper to the sauce, using a hot salsa, or stirring in some chopped jalapeños for more heat and texture.
Q: What can I serve with these low-carb meatballs
A: To keep the meal low-carb and keto-friendly, these meatballs are fantastic served over zucchini noodles or cauliflower rice. They also make a great appetizer on their own.
Q: How do I prevent my meatballs from being tough
A: To ensure the most tender meatballs, mix the ground beef with your hands only until the ingredients are just combined. Overworking the meat can result in tough, dense meatballs.
Q: Do I need to brown the meatballs before pressure cooking
A: No, this recipe is designed for simplicity. You do not need to brown the meatballs first. Simply arrange the raw meatballs in the sauce before cooking.
