Craving classic comfort food without the carbs? These Instant Pot Keto Meatballs are your answer! We’re talking juicy, savory meatballs simmered in a rich, tangy sauce, all ready in a mind-blowing 20 minutes. The combination of grass-fed beef and smoky bacon creates an incredible depth of flavor, while the Instant Pot does all the heavy lifting. This is the perfect weeknight meal to keep you on track and satisfy the entire family.
Ingredients
• 1½ pounds (680g) grass-fed ground beef
• ½ cup (55g) finely chopped bacon
• ½ cup (56g) almond flour
• 1 tsp garlic powder
• ½ tsp parsley flakes
• Salt and freshly ground black pepper, to taste
• 1½ cups (360g) sugar-free ketchup
• ½ cup (120ml) sugar-free steak sauce
• 2 cups (475ml) filtered water
• ¼ cup (25g) shredded Parmesan cheese
Instructions
1. Directions
2. In a large mixing bowl, combine the ground beef, chopped bacon, almond flour, garlic powder, parsley flakes, salt, and pepper. Mix with your hands until just combined, being careful not to overwork the mixture.
3. Roll the mixture into equal-sized meatballs. This recipe makes approximately 8 large meatballs.
4. In a separate medium bowl, whisk together the sugar-free ketchup, sugar-free steak sauce, and filtered water until you have a smooth sauce.
5. Arrange the meatballs in a single layer in the bottom of your Instant Pot. Pour the prepared ketchup mixture evenly over the top.
6. Secure the lid on the Instant Pot and turn the pressure valve to the “Sealing” position.
7. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 5 minutes.
8. Once the cooking cycle is complete, carefully perform a Quick Release by turning the pressure valve to the “Venting” position.
9. Once the float valve has dropped, remove the lid and immediately sprinkle the shredded Parmesan cheese over the hot meatballs.
10. Serve immediately, spooning extra sauce over the top.
Nutritional Information
• Nutrition Per Serving
• Calories: 223
• Total Fat: 9.9g
• Net Carbs: 1.42g
• Protein: 22.4g
• Fiber: 0.6g
Pro Tips
• For the most tender meatballs, mix the with your hands only until they are just combined. Overmixing can result in a tough, dense texture.
• Use a medium cookie scoop to create uniformly sized meatballs. This ensures they all cook evenly in the Instant Pot.
• For an extra layer of flavor, use the “Sauté” function on your Instant Pot to brown the meatballs in a little avocado oil before adding the sauce and pressure cooking.
• Serve these meatballs over zucchini noodles, cauliflower mash, or your favorite low-carb vegetable for a complete meal.
FAQ
Q: Are these keto meatballs gluten-free
A: Yes, this recipe is naturally gluten-free because it uses almond flour instead of traditional breadcrumbs. However, always double-check the labels on your sugar-free ketchup and steak sauce to ensure they are certified gluten-free.
Q: What can I serve with these Instant Pot meatballs
A: For a complete low-carb meal, serve these meatballs over zucchini noodles (zoodles), cauliflower mash, steamed broccoli, or your favorite keto-friendly vegetable.
Q: How do I store and reheat leftover meatballs
A: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them gently in a saucepan on the stovetop or in the microwave until warmed through.
Q: Can I make these meatballs ahead of time
A: Absolutely. You can prepare the meatballs and sauce ahead of time and store them separately in the refrigerator for up to 24 hours before cooking them in the Instant Pot as directed.
