Easy Instant Pot Chorizo Meatballs With Zucchini Noodles

Easy Instant Pot Chorizo Meatballs With Zucchini Noodles

Created and written by our partner Cocoa & Salt

By now you’ve probably heard that the Instant Pot is the easiest way to make pretty much anything ever and meatballs are no exception! This recipe is keto and paleo friendly, low-carb, gluten and dairy free. It also provides several servings of veggies from the spinach and the zoodles.

The Grass Roots Pork Chorizo Sausage comes with enough seasoning in it that you don’t need to add more to the meatball mixture. For this recipe, you can skip browning the meatballs if you are short on time. Amazingly, they don’t stick to the pot but you do miss out on the flavor browning gives.

The sauce for this dish is easy to make, but does require an extra step. You can use your favorite pre-made marinara sauce if you prefer.

I’ve kept this recipe low-carb and paleo by serving it with zoodles (aka zucchini noodles) instead of pasta. I’ve been making zoodles for years, long before the recent surge in popularity. I used to use a julienne peeler which produces a thin, but short zoodle. A few years ago I invested in a counter top spiralizer which I now use almost exclusively. Mine came with 3 blades to make different shapes of zoodles. This method is fast and makes zoodles that have uniform thickness. If you’ve never made zoodles don’t worry about which equipment you use. A julienne peeler or a knife will work fine. Many stores even carry pre-cut zoodles, although these are usually a bit pricey for me.

Have you made meatballs in your Instant Pot yet? If not, give this recipe a try and let me know what you think. You’ll love how easy it is to make these moist and delicious meatballs!

Ingredients

Fresh spinach, chopped
1 cup
White onion, shredded
1/2 medium
Almond flour + more as needed
1 cup
Egg
1
Red pepper chili flakes (optional)
1 Tbsp
Oil
1 Tbsp
- Sauce -
Chopped or crushed tomatoes
1 can 20 oz
Onion, finely chopped
1/2 medium
Garlic, finely chopped
2 cloves
Olive oil
1 Tbsp
Italian seasoning
1 Tbsp
Salt
1 tsp
Pepper
1 tsp
Zucchinis, julienne or spiralize
2-4 medium

Utensils

  • Instant Pot
  • Medium-sized bowl

Instructions

Heat your Instant Pot on the sauté setting. Combine all meatball ingredients in a medium-sized bowl and mix well using your hands. Form into about 12 2-inch size meatballs. Add more almond flour if the meatballs won’t stay together.

Place meatballs in a single layer (about 6 at a time) in the Instant Pot and brown, turning several times. As meatballs brown, remove and set aside on a plate. Continue with the remaining meatballs.

Heat olive oil in Instant Pot then add onion and garlic. Cook until onions are translucent. Turn off sauté mode then add tomatoes, Italian seasoning, salt and pepper. Add meatballs back into pot.

Seal the Instant Pot according to the manufacturer's instructions and set it to manual and low pressure. Set a timer to 10 minutes. When time is up, turn the valve to the vent and let the steam dissipate completely. Serve with zoodles.

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