Keto Cheese Stuffed Meat Balls

You Can Make These Massive Keto Cheese-Stuffed Meatballs in Your Instant Pot.

Nestled in my favourite marinara sauce, these low-carb mozzarella stuffed meatballs have a melt, cheesy centre. Ideal for any evening when you want something Italian but want to limit your carb intake!

In general, spaghetti and meatballs are off limits to anyone following the ketogenic diet, which is currently one of the hottest diet fads. But with our keto-friendly version that features noodles and huge, cheese-stuffed meatballs, we’re trying to blow up the internet. The amazing Instant Pot intervenes to make these meatballs even more hands-off, just to push you over the brink. Yes, as far as kitchenware goes, this recipe is your one-stop shop.

Ingredients For Keto Cheese Stuffed Meat Balls

1. Half a cup full milk and one egg
2. Half a cup of blanched almond meal
3. Grated Parmesan cheese, half a cup
4. Half a teaspoon of freshly ground black pepper, crushed red pepper
5. One pound of mild, uncured Italian sausage (we got ours loose from the butcher; if we bought it in links, it was separated from the casings)
6. Lean ground beef pound
7. Add extra (for garnish) to 1/2 cup of shredded part-skim low-moisture mozzarella.
8. Chop 2 oz of pancetta
9. Two finely sliced garlic cloves and one half (25 ounces) jar of marinara sauce without added sugar
10. 1/4 cup hot zoodles made with chicken stock (for serving)
11. Chiffonade of basil (for garnish)

Instructions For Keto Cheese Stuffed Meat Balls

1. Combine the egg, milk, almond meal, Parmesan cheese, crushed red pepper flakes, and freshly ground black pepper (to your desired level of intensity) in a sizable mixing bowl. Give the almond meal five minutes or so to absorb the liquid.
2. Include the ground beef and sausage. Mix the ground beef mixture into the wet ingredients with your hands until well incorporated.
3. Get your meatballs ready on a baking pan. Lightly fill a 1-cup measuring cup (anything from 3/4 cup to 1 cup works well). Flatten the meat into a patty using your hands after turning it out.
4. 4. Place around 1 tablespoon of shredded mozzarella in the centre of the patty and form the burger into a ball by closing it around the cheese. Place on a baking sheet and continue until all the meat has been cooked.
5. Use the Instant Pot’s saute function. Add the chopped pancetta and cloves of garlic, and sauté, stirring periodically, for approximately five minutes.
6. 6. Fill the Instant Pot with the marinara sauce container. Next, fill the Instant Pot with the chicken stock and stir to mix it in after using it to rinse out the tomato sauce jar by shutting and shaking it. Click the cancel button.
7. Add the uncooked meatballs to the sauce. Make sure to turn the vent to sealing mode and cover or close it. Cook for seven minutes under high pressure.
8. After the cycle is finished, let the pressure to drop naturally for ten minutes.
9. Serve hot or cold, as is or over vegetable noodles. Add extra mozzarella and basil as garnish (optional).

Recipe Adopted By:Ashley Bare

Details about Nutrition:
3 meatballs served; 562 k cal (28%) in calories| Carbs: 2 gram mes (7 g)| 48 g (96%) of protein | 37 g (57%) of fat(16 g) of saturated fat (100%)| 16 g of polyunsaturated fat, 1 g of trans fat, and 198 mg (66%) of cholesterol Sodium: 36%, or 826 mg| 1 g (4%) of fibre| Sugar Content: 4 g (4%)Net Carbohydrates: 6 g (12%)