Scale
Ingredients
- 2–3 medium size zucchini make into zoodles
- 1 tablespoon oil or more (for Instant Pot)
Meatballs:
- 1 pound ground meat
- 1 egg
- 2 tablespoons almond flour
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
Sauce:
- 28 ounces crushed tomatoes
- 1 garlic clove, minced
- Salt & Pepper to taste
Instructions
- Add sauce ingredients to the slow cooker. Stir to mix well.
- Add all the meatball ingredients to a large mixing bowl. Mix together well with your hands until all the ingredients are blended together. Form mixture into 10-12 meatballs.
- Add meatballs to the slow cooker.
- Cook HIGH 2-3 hours or LOW 4-6.
- Add zoodles to the slow cooker and cook an additional 5-15 minutes or until tender.
- Add all the meatball ingredients to a large mixing bowl. Mix together well with your hands until all the ingredients are blended together. Form mixture into 10-12 meatballs.
- 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 IP. You might have to brown them in batches. Add more oil if needed.
- Add sauce ingredients and stir to mix well. Add the meatballs back into the pressure cooker.
- Close and seal vent. Select manual setting and set time for 7 minutes. Quick-release pressure when cook time is completed. Turn off the pressure cooker. Add zoodles and place lid back on. No need to lock & seal the lid. Let zoodles in the hot appliance until tender, approximately 5-10 minutes.