2 tsp(s)
1 pound
2 tsp(s)
1/2 cup(s) blanched
1/2 tsp(s)
2 large(s)
1 pound
3 Tbsp(s)
2 tsp(s)
454 g
6 g
52.5 g
3 g
100 g
454 g
42 g
In a large bowl, gently combine the ground meat, dried spices, salt, garlic, egg and almond flour.
Form into meatballs, roughly 1 ½ inches in diameter.
Place meatballs in the Instant Pot and pour marinara and olive oil over.
Close and lock the lid and press the “Keep Warm/Cancel” button to reset. Then press “Manual”, LOW pressure and set to 30 minutes.
Let the pressure release naturally or do a quick release.
Serve with zoodles, spaghetti squash or Cappello’s Fettuccini.
0 Servings Fruits / 0.5 Servings Vegetables
Calories: 397.7
Omega-6 / Omega-3 ratio: 21 : 1
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