Instant Pot Low Carb Margherita Pizza Meatballs

• servings: 4 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

4 ounces Yellow/Brown Onion (divided)

1/4 Dry Red Wine

1/4 cup Heavy Cream

1 large Egg

1 ounce Pork Rinds

1 Tablespoon Dried Oregano

2 cloves Fresh Garlic

1 teaspoon Dried Basil

1 ½ teaspoons Sea Salt

1/2 teaspoon Freshly Ground Black Pepper

1 pound Lean Ground Beef

2 cups Spaghetti / Pasta Sauce

6 ounces Mozzarella Cheese (cubed)

1/4 cup Fresh Basil Leaves

1/4 cup Asiago or Parmigiano-Reggiano cheese (freshly shredded)

Directions

Cut a few slices from the onion and place into bottom of pressure cooker, making sure to separate the onion rings.

Pour in wine and half of the marinara sauce.

Into the bowl of a food processor, add the rest of the onion, heavy cream, egg, pork rinds, garlic, oregano, basil, salt and pepper and process until well combined, scraping down the sides half way through.

Add ground beef/pork to food processor and pulse in 5 second intervals (about 3-4 times), until combined.

Divide mixture into 16 pieces.

Cut cheese into small pieces.

Flatten each piece and add cheese cubes to the middle of the meatball (really stuff the meatballs) each piece and roll into a tight ball and make sure it is completely sealed.

Pour half the sauce into cooking pot and then add meatballs and cover with the rest of the sauce.

Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 5 minutes.

When beep sounds, wait 10 minutes and then release the rest of the pressure.

Remove lid and gently stir in parmesan/asiago cheese and fresh basil.

Nutrition

• Calories: 499 kcal
• Total Fat: 26 g
• Saturated Fat: 13 g
• Cholesterol: 181 mg
• Sodium: 1340 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 44 g