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Home / Recipes / Beef / Instant Pot Low Carb Margherita Pizza Meatballs

Instant Pot Low Carb Margherita Pizza Meatballs

September 24, 2018 By Jill Selkowitz / 7 Comments Updated January 24, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Instant Pot Low Carb Margherita Pizza Meatballs stuffed with mozzarella cheese bakes in a delicious marinara red sauce. A perfect keto meal. Keto too!

Pressure Cooker Low Carb Margherita Pizza Meatballs

Instant Pot Low Carb Margherita Pizza Meatballs

Instant Pot Low Carb Margherita Pizza Meatballs stuffed with mozzarella cheese bakes in a delicious marinara red sauce.

A perfect keto meal to keep you full and satisfied for hours. With my method for making meatballs and this delicious recipe for the Instant Pot, Ninja Foodi or Pressure Cooker, you can have a restaurant quality meal in under 30 minutes.

 

Cast of Ingredients for Instant Pot Low Carb Margherita Pizza Meatballs

Cast of Ingredients for Pressure Cooker Low Carb Margherita Pizza Meatballs

Jump to Section

  • Ingredients to Low Carb Margherita Pizza Meatballs.
  • Why Use a Food Processor?
  • Tips and Tricks for Instant Pot Low Carb Margherita Meatballs
  • Instant Pot Low Carb Margherita Pizza Meatballs

Ingredients to Low Carb Margherita Pizza Meatballs.

Wet Ingredients

  • Ground Beef and Ground Pork, or just Ground Beef
  • Egg
  • Heavy Cream
  • Mozzarella or Oaxaca Cheese
  • Dry Red Wine or Shaoxing Wine – if you are opposed to wine, just leave it out.
  • Tomato Sauce or Rao’s Marinara Sauce
  • Fresh Garlic and Onion

Dry Ingredients

  • Pork Rinds – pork rinds make a great low carb binder for the meatballs. Believe it or not, they don’t taste like pork rinds when cooked.
  • Dried Oregano
  • Dried Basil and Fresh Basil
  • Sea Salt and Pepper
  • Fennel Seeds – they add great flavor

If you are gasping at Pork Rinds, please know that I don’t like them either, as a snack. The smell, taste, etc., is just not for me. That being said, pork rinds make a great binder and Low Carb Seasoned breading. My Low Carb Chicken Schnitzel recipe is incredible.

 

Combine Meatball Ingredients in Food Processor

Combine Meatball Ingredients in Food Processor

Why Use a Food Processor?

For making meatballs a food processor is absolutely essential. I like this large Cuisinart food processor.

See my Low Carb Pressure Cooker Broccoli Cheddar Soup recipe. I go into detail in that recipe.

How much do I love using a food processor for meatballs (and other recipes)? Let’s count the ways:

Meatballs

  • Pressure Cooker Italian Meatballs in Red Wine Sauce
  • Pressure Cooker Greek Meatballs {Keftedes}
  • Homemade Pressure Cooker Gefilte Fish {Jewish Fish Balls}
  • Pressure Cooker Americana Wedding Soup

Other recipes

  • Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy
  • Low Carb Pasta de Bocaditos Jamón {Cuban Ham Spread}
  • Instant Pot Chicken and Rice + Video

Plus, about a hundred more recipes!

 

Stuff the Meatballs with Mozzarella Cheese to the Max!

Stuff the Meatballs to the Max!

Everyone loves lots of cheese on their pizza.

Stuff the meatballs as full as you can. I like using a cookie scoop, so that all the meatballs are the same size. I recommend this set of cookie scoops.

Because of using a food processor, the meatballs will roll out nice and tight and stay nicely bound.

There should be lots of cheese gushing out after cooking!

 

Sliced Onions and Red Wine in the Pot

Sliced Onions and Red Wine in the Pot

Sliced onions on the bottom will release water, eliminating the need to add liquid.

A good Margherita Pizza is made with just a plain really good pure San Marzano tomatoes, crushed/sauce, olive oil and a dash of sea salt.

It’s quick and easy to make this happen right in the pot while the meatballs are cooking!

Dry red wine adds such a wonderful depth of flavor to red sauces, however if you don’t want it, don’t use it.

 

Half the Tomato or Marinara Sauce

Half the Tomato or Marinara Sauce

Another option for the sauce would be a nice marinara, such as Rao’s Homemade Marinara Sauce, which is lower in carbs and sugar than most jarred sauces and tastes very nice.

For a jarred sauce, it would be one that I do recommend.

 

Cover Meatballs with Sauce

Cover Meatballs with Sauce

The meatballs will cook while snuggled down in the sauce.

At the same time, the oil from the meatballs will flavor the sauce well.

Some cheese may ooze out from some of the meatballs during cooking. It can happen if the meatball is not super tightly formed. It’s really no big deal though, as the flavor will be the same.

 

Sprinkle Shredded Parmesan or Asiago Cheese

Sprinkle Shredded Parmesan or Asiago Cheese

The above photos shows just how perfectly in tact the meatballs are after pressure cooking. This is the result of using a food processor.

Fresh Asiago or Parmesan cheese is always best purchased in a block or triangle, like a slice of pie.

The packaged shredded usually has some type of white powder, perhaps cornstarch, to keep the strands from sticking. Not only will that dry out the cheese a bit, it adds carbs.

I use this Microplane Artisan Ribbon Grater to easily shred the cheese.

 

Looks like a Margherita Pizza

Looks like a Margherita Pizza

Fresh basil adds beautiful flavor and smells heavenly.

This photo is how Instant Pot Low Carb Margherita Meatballs got its name. It started out as Pressure Cooker Low Carb Pizza Stuffed Meatballs, but that is a mouthful and doesn’t really flow.

Tips and Tricks for Instant Pot Low Carb Margherita Meatballs

  1. Use a food processor.
  2. Cut the mozzarella or Oaxaca cheese into chunks and keep in the refrigerator or freezer until ready to stuff the meatballs.
  3. Lay onions along bottom of pressure cooker to add flavor and produce liquid.
  4. Roll meatballs as tight as possible.
  5. Grate/shred your own cheese from a block of cheese.

 

Pressure Cooker Low Carb Margherita Pizza Stuffed Meatballs

Pressure Cooker Low Carb Margherita Pizza Stuffed Meatballs

The meatballs are tender and juicy and oozing with cheese in every bite.

I’m sure everyone is tired of cauliflower, so try serving this Instant Pot Low Carb Margherita Pizza Meatballs with my Pressure Cooker Baingan Bharta {Indian Eggplant Stew}. It’s low carb and so delicious.

More Italian Recipes to Try.

  • Pressure Cooker Italian Chicken Marsala {Pressure Cooker}
  • Pressure Cooker Italian Meyer Lemon Ricotta Cheesecake
  • Pressure Cooker Bruschetta Chicken with Zoodles
  • Low Carb Chicken Schnitzel {Chicken Cutlets}

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 8 inch Chef’s Knife
  • Cuisinart Large Food Processor
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
  • Microplane Artisan Ribbon Grater
  • Cookie Scoop

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Pressure Cooker Low Carb Margherita Pizza Stuffed Meatballs

Instant Pot Low Carb Margherita Pizza Meatballs

5 from 2 votes
Print Pin SaveSaved! Rate
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, American Italian, Italian
Prep Time: 20 minutes
Cook Time: 5 minutes
Pressure Release: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 499kcal
Author: Jill Selkowitz

Ingredients

  • 4 ounces Yellow/Brown Onion divided
  • 1/4 Dry Red Wine
  • 1/4 cup Heavy Cream
  • 1 large Egg
  • 1 ounce Pork Rinds
  • 1 Tablespoon Dried Oregano
  • 2 cloves Fresh Garlic
  • 1 teaspoon Dried Basil
  • 1.5 teaspoons Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 pound Lean Ground Beef
  • 2 cups Spaghetti / Pasta Sauce
  • 6 ounces Mozzarella Cheese cubed
  • 1/4 cup Fresh Basil Leaves
  • 1/4 cup Asiago or Parmigiano-Reggiano cheese freshly shredded
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Cuisinart Large Food Processor
J.A. Henckels Classic 8 inch Chef's Knife
Dry Measuring Cups
Liquid Measuring Cup Set
Cookie Scoop Set

Instructions

  • Cut a few slices from the onion and place into bottom of pressure cooker, making sure to separate the onion rings. 
  • Pour in wine and half of the marinara sauce.
  • Into the bowl of a food processor, add the rest of the onion, heavy cream, egg, pork rinds, garlic, oregano, basil, salt and pepper and process until well combined, scraping down the sides half way through.
  • Add ground beef/pork to food processor and pulse in 5 second intervals (about 3-4 times), until combined.
  • Divide mixture into 16 pieces.
  • Cut cheese into small pieces.
  • Flatten each piece and add cheese cubes to the middle of the meatball (really stuff the meatballs) each piece and roll into a tight ball and make sure it is completely sealed.
  • Pour half the sauce into cooking pot and then add meatballs and cover with the rest of the sauce.
  • Lock on lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 5 minutes. 
  • When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Remove lid and gently stir in parmesan/asiago cheese and fresh basil.

Notes

It is important to have the bottom of the pressure cooker completely covered with the onion rings, so that the meat stays off the bottom of the pot.

Nutrition

Nutrition Facts
Instant Pot Low Carb Margherita Pizza Meatballs
Amount Per Serving
Calories 499 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Cholesterol 181mg60%
Sodium 1340mg58%
Potassium 924mg26%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 44g88%
Vitamin A 985IU20%
Vitamin C 13.9mg17%
Calcium 398mg40%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.
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© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

Pin this Pressure Cooker Low Carb Margherita Pizza Meatballs

Pressure Cooker Low Carb Margherita Pizza Stuffed Meatballs

Pressure Cooker Low Carb Margherita Pizza Stuffed Meatballs

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  • 305

September 24, 2018

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Melissa says

    October 15, 2019 at 12:32 pm

    5 stars
    If I want to freeze these, should I freeze them AFTER cooking them or freeze them raw? If frozen raw, how would you suggest cooking them when ready?

    Reply
    • Jill Selkowitz says

      October 21, 2019 at 3:36 pm

      Either way and cooking process is the same either way. Jill

      Reply
  2. bev pasquariello says

    March 31, 2019 at 3:31 pm

    5 stars
    Jill, love the recipe and want to add a side note on the prok rinds crumbs, I have made ground chicken meadloaf for a family that is used to breadcrumbs or torn up bread in there meatloaf they loved no problem. We love pork rinds, but these do not have any taste just a binder or a breading wonderful thank you

    Reply
    • Jill says

      April 1, 2019 at 7:58 pm

      Thanks, Bev. Jill

      Reply
  3. Michelle says

    November 25, 2018 at 6:43 pm

    Is there anything keto that I can replace the pork rinds with? I don’t eat pork – hoping you have a reccomdation. Thanks!!

    Reply
    • Peter says

      January 18, 2019 at 9:47 am

      You might be able to use coconut flour + parmesan cheese for the filler instead. Would be a different texture, but could work well.

      Reply
  4. LynnC says

    September 26, 2018 at 11:46 am

    Thank you so much for doing some Keto recipes. I’ve loved your Pressure Cooker/Instant Pot recipes, but since going Keto I’ve had to quit making so many of them. Love that you are doing recipes like this that I can utilize again. I can’t wait to make these this weekend.

    Reply

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