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Instant Pot Meatballs in Enchilada Sauce (Keto, Low-Carb) – vegetarian recipe
Stav Kogan

Instant Pot Meatballs in Enchilada Sauce (Keto, Low-Carb)

Juicy, perfectly seasoned beef meatballs simmered in a smoky, tangy salsa verde and adobo sauce. This Instant Pot recipe is a satisfying, low-carb meal that the whole family will love, ready in a flash.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 4 serving
Calories: 440
Ingredients Method Nutrition

Ingredients
  

  • For the Meatballs
  • 1 pound (450 g / 15.9 oz) Ground Beef
  • ½ cup (60 g / 2.12 oz) Almond Flour
  • 1 large Egg
  • 1 tsp (2 g / 0.07 oz) Cumin
  • ½ tsp (1.5 g / 0.05 oz) Garlic Powder
  • ½ tsp (0.5 g / 0.02 oz) dried Parsley
  • 1 tbsp (15 ml) Olive Oil
  • For the Enchilada Sauce
  • 1 ½ cups / 360ml (12.2 fl oz) Salsa Verde
  • 2 tbsp (30 ml) Adobo Sauce (from a can of chipotles in adobo)
  • 1 cup (150 g / 5.3 oz) diced Onion
  • 1 cup (240 ml) Chicken Broth
  • 2 tbsp (30 ml) Olive Oil
  • 2 Garlic Cloves, minced
  • For a good sear, ensure the Instant Pot is fully heated before adding the meatballs and don't overcrowd the pot. Browning in batches is key to developing flavor.
  • To adjust the heat level, increase or decrease the amount of adobo sauce. For a milder flavor, use 1 tablespoon (15 ml / 0.5 fl oz); for more of a kick, use 3.
  • The meatballs can be formed ahead of time and refrigerated for up to 24 hours before cooking, making dinner prep even faster.

Method
 

  1. Directions
  2. Set your Instant Pot to the SAUTE function.
  3. Once hot, add 1 tablespoon (15 ml / 0.5 fl oz) of olive oil. 2.
  4. In a large mixing bowl, combine the ground beef, almond flour, egg, cumin, garlic powder, and dried parsley.
  5. Mix gently with your hands until just combined, being careful not to overwork the meat. 3.
  6. Roll the mixture into uniform, 1. 5-inch meatballs. 4. Carefully place the meatballs in the hot Instant Pot, working in batches if necessary to avoid overcrowding. Brown on all sides, about 4-5 minutes per batch.
  7. Transfer the browned meatballs to a plate. 5.
  8. Add the remaining 2 tablespoons (30 ml / 1 fl oz) of olive oil to the pot.
  9. Add the diced onion and sauté for 3 minutes until it begins to soften.
  10. Stir in the minced garlic and cook for one more minute until fragrant. 6.
  11. In a blender, combine the salsa verde, adobo sauce, and chicken broth.
  12. Blend until completely smooth. 7.
  13. Pour the blended sauce into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the sauce to simmer for 2 minutes. 8. Return the browned meatballs to the pot, gently nestling them into the sauce. 9. Secure the lid, set the steam valve to 'Sealing', and cook on HIGH pressure for 7 minutes. 10.
  14. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. 11. Carefully open the lid and serve the meatballs hot, garnished with your favorite toppings.

Nutrition

Calories: 440kcalCarbohydrates: 2.2gProtein: 22gFat: 38g

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