Instant Pot Meatballs and Marinara
Ingredients
The Meatballs
-
½
lb.
ground beef or bison
-
½
lb.
bulk Italian sausage
-
½
tsp.
salt
-
¼
tsp.
black pepper
The Sauce
-
1
24-25 ounce jar
no sugar added marinara sauce
The Zucchini Noodles
-
4–5
medium
zucchini, spiralized into ‘noodles’
-
1
Tbsp.
avocado or olive oil
Garnish
Instructions
- Preheat the oven to 350℉.
- Spiralize the zucchini into noodles, arrange on a baking sheet, toss with oil, and sprinkle with salt.
- In a bowl, combine ground beef, Italian sausage, and salt, then roll into 16 meatballs.
- Use the 'Saute' function on the Instant Pot to brown the meatballs for about 5 minutes.
- Drain excess fat from the Instant Pot, then add marinara sauce and stir to cover the meatballs.
- Wipe the edge of the pot, set to 'Manual' for 8 minutes of high pressure.
- While the meatballs cook, bake the zucchini noodles for about 10 minutes until tender.
- Use quick-release after cooking, then serve meatballs and marinara over zucchini noodles, garnished with fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
415
Total fat
24g
Total carbohydrates
17g
Total protein
26g
Sodium
802mg
Cholesterol
0mg
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