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Instant Pot Low Carb Meatball Parmesan - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 2 pounds Ground Beef
  • 4 fluid ounces Marinara Sauce #1
  • 2 tablespoons Minced Onion, Dried
  • 2 teaspoons mince Garlic, Cloves
  • 1 1/2 teaspoons Italian Seasoning
  • 3/4 cups Parmesan Cheese, Shredded
  • 2 individual beat Egg
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Serving Day Ingredients

  • 16 fluid ounces Marinara Sauce #2
  • 1/2 cups Mozzarella Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 3 meatballs
  • 373 Calories
  • 23g Total Fat
  • 8g Sat Fat
  • 1g Trans Fat
  • 147mg Cholesterol
  • 685mg Sodium
  • 5g Total Carb
  • 0g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 32g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Recipes That Crock for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all of the ingredients in a large bowl.
  2. Form into 12 meatballs per every 4 servings, using approximately 3 Tablespoons of meat per meatball.
  3. Place on a baking sheet and flash freeze.
  4. Divide the meatballs among the indicated number of gallon freezer bags.
  5. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add marinara #2 to the Instant Pot.
  4. Place the meatballs in the Instant Pot.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 7 minutes.
  7. Let pressure release naturally for 10 minutes then release any remaining pressure.
  8. Top with mozzarella cheese. Allow to melt through.

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