Scale
Ingredients
- 2 tsp oil for IP
- 4–6 ounces mozzarella
Sauce:
- 28 ounces crushed or diced tomatoes
- 1 tbsp dried onion flakes (or 1 small onion, diced)
- 1 garlic clove, minced
- 1 tbsp Italian seasoning
Meatballs:
- 1 lb ground meat
- 2 tbsp Italian seasoning
- 1 egg
- 2 tbsp almond flour
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Slow Cooker
- In a large bowl, mix together MEATBALLS ingredients. Taking 2-4 tbsp of meat*, form into a ball and then flatten the ball in the middle.
- Add mozzarella to the center of the flattened meat. Re-form meat around the mozzarella and shape into a ball. Repeat until all the meat is used.
- Pour SAUCE ingredients into the slow cooker. Add the meatballs.
- Cook HIGH 2-3 hours or LOW 4-6.
Instant Pot
- In a large bowl, mix together MEATBALLS ingredients. Taking 2-4 tbsp of meat*, form into a ball and then flatten the ball in the middle.
- Add mozzarella to the center of the flattened meat. Re-form meat around the mozzarella and shape into a ball. Repeat until all the meat is used.
- Set Instant Pot to the high saute setting. Once hot, add oil.
- Add meatballs and brown on each side, 3-5 minutes. Remove meatballs from pressure cooker. You might have to brown them in batches.
- Add sauce ingredients and stir to mix well. If needed, deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the meatballs back into the pressure cooker.
- Close and seal vent. Select manual setting and set time for high pressure, 7 minutes. Quick-release pressure when cook time is completed.
Notes
*You can make the meatballs as large or as small as your slow cooker will hold.