Intant Pot Spaghetti and Meatballs, grain free and delicious!
Intant Pot Spaghetti and Meatballs
3 Large Yellow Squash/Zucchini
Use a julienne peeler to cut squash/zucchini into noddle strips. Add a little bit of salt and set aside.
1 Pound Lean Ground Meat
1/4 tsp Garlic Powder
1/4 tsp Oregano
1/4 tsp Rosemary
1/4 tsp Thyme
1/2 tsp Sea Salt
Combine all ingredients. Form meatballs (about two tablespoons each). Should make about 16, sprinkle with pepper, set aside.
SPAGHETTI SAUCE INGREDIENTS
1/2 Onion, chopped
2 Garlic Cloves, chopped
1/2 tsp Garlic Powder, for good measure 😉
30 ounces Diced Tomatoes, I give mine a little pulse in the blender because I don’t like my sauce super chunky.
*If your tomatoes are particularly watery it may benefit you to drain them so that the sauce isn’t overly watery.
1 tsp Crushed Red Pepper Flakes
1/2 tsp Sea Salt
1/2 tbsp Oregano
1/2 tbsp Basil
Combine all ingredients and set aside.
Wrap “noddles” in a paper towel and press out any excess moisture, set aside.
Heat pot using the sauté function. When pot reads “hot” add a tbsp of olive oil to the bottom and brown the meatballs on all sides, about 5 mins. When meatballs are brown layer “noodles” and then spaghetti sauce inside your Instant Pot. Set pot to Manual for 5 mins. When the time is up, quickly release the pressure, stir to combine all ingredients and enjoy!
*Note- Depending on what kind of protein you use there may be a little grease on top, scoop out with a spoon or use a turkey baster to suck it out before you serve.
Nutritional Facts: 203 calories per serving, 10 carbs, 12 fat, 17 protein, 209 sodium, 6 sugar.
*Recipe inspired by The Food Babe’s Veggie Lasagna