Do you have an Instant Pot? Do you love it? I’m getting there! Here is a new recipe to make your family happy at dinner time. Enjoy the Instant Pot Low Carb Porcupine Meatballs recipe.
Instant Pot Low Carb Porcupine Meatballs recipe
- 2.5 pounds ground chuck
- 1 (12-ounce) bag chopped cauliflower
- 1 onion, finely diced, divided
- 1 teaspoon celery salt
- 2 tablespoons dried parsley
- 1 teaspoon garlic powder, divided
- 1 teaspoon black pepper
- 1 egg
- 1 tablespoon olive oil
- 1 (15-ounce) can tomato sauce, divided
- 1 cup water or beef broth
- 2 tablespoons Worcestershire sauce
In a large mixing bowl, combine beef, cauliflower, half of the onion, celery salt, ½ teaspoon garlic powder, dried parsley, black pepper, egg, and 2 tablespoons tomato sauce.
Shape into meatballs. (Tip: Use a large scoop to avoid rolling out meatballs.)
Set electric pressure cooker to “saute” function until hot. Add olive oil, onion and remaining ½ teaspoon garlic powder. Cook until softened, stirring often.
Pour beef broth or water into the pressure cooker and scrape the bottom to remove stuck bits. Stir in tomato sauce and Worcestershire sauce.
Add meatballs and cover with the lid, setting the pressure valve to sealing. Set to cook on “pressure cook” or “manual” for 15 minutes at high pressure.
When the cycle completes, quick release or allow the pressure to release naturally. Serve meatballs topped with sauce.
If your meatballs render a lot of fat, use several paper towels (folded together) to remove the grease. Gently, lay paper toweling over the sauce and let the excess oil soak into the paper before removing and discarding the paper towels.
Don’t have an Instant Pot here? See them here!
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