Meatballs have long been a cherished dish, gracing dinner tables across generations and cultures. 

Traditionally, making meatballs can be a labor-intensive process—mixing, shaping, frying, and simmering them to perfection takes time that many of us simply don’t have.  
 

But with the advent of the Instant Pot, this beloved classic has been transformed into a quick, hassle-free meal that retains all the rich, savory flavors we crave, without the need for frying or endless hours in the kitchen.

Introducing Our Instant Pot Meatball Casserole

– a dish that captures the essence of old-world Italian cuisine in a fraction of the time!

Imagine sinking your teeth into perfectly moist meatballs—made from a blend of ground pork and beef, enriched with heavy cream, egg, and a touch of Parmesan—cooked to tender perfection in just minutes. 

This recipe eliminates the need for frying, reducing both the time and the mess, while keeping the meatballs juicy and full of flavor.

What's more, this dish is far lower in carbs compared to traditional meatball recipes, making it a great option for those following a keto or low-carb lifestyle. 

The meatballs are simmered in a savory marinara sauce, enhanced with a hint of red wine vinegar and Italian seasoning, and then topped with a bubbling, golden layer of mozzarella and Parmesan cheese. 🧀🔥

With the Instant Pot doing the heavy lifting, you get a hearty, satisfying meal that brings together the nostalgia of home-cooked meatballs with the convenience of modern cooking—all in under 30 minutes. 

Whether you're pressed for time or simply looking to enjoy a comforting, low-carb dinner, this recipe is sure to become a family favorite!

To your health,

Kelley Herring
Healing Gourmet

Keto Meatball Casserole Recipe

Serves: 6  

INGREDIENTS

• 2 tsp. Italian seasoning
• 3 cups Thrive Market Marinara Sauce
• 1 cup beef broth
• ½ pound ground pork
• ½ pound ground beef
• 2 Tbsp. heavy cream
• 1 large egg
• ¼ tsp. sea salt
• ¼ tsp. black pepper
• 2 cloves garlic, minced
• 1 Tbsp. red wine vinegar
• 1 tsp. garlic powder
• 6 ounces shredded mozzarella cheese
• ½ cup Parmesan cheese, shredded

DIRECTIONS:

1. Add the broth to the Instant Pot.
2. Add the pork, beef, cream, egg, salt, pepper, minced garlic, Italian seasoning, and half of the parmesan to a large mixing bowl. Mix gently to incorporate.
3. Form into 10 golfball-sized meatballs. Place the meatballs into the Instant Pot vessel.
4. Pour the marinara, vinegar, garlic powder over the meatballs. Do not stir.
5. Close and lock the lid. Set the valve to sealing. Set the Pressure to HIGH and the time to 5 minutes. Allow pressure to release naturally for 10 minutes. Release all remaining pressure.
6. Top with the mozzarella and remaining Parmesan. Return lid to let melt. Or use broil function to make cheese bubbly and golden brown.
7. Serve.

NUTRITION INFORMATION
398 calories, 28 g fat, 12 g saturated fat, 9 g monounsaturated fat, 1 g polyunsaturated fat, 122 mg cholesterol, 9 g carbohydrate, 4 g sugar, 2 g fiber, 25g protein 
 
Macronutrient Ratio

67% Fat | 26% Protein | 7% Carbohydrate

• Organic & Dry Farmed (no irrigation saves water!) 
• No Sugar (Completely Dry) 
• Low Alcohol (<12.5% ABV) 
• 100% Happiness Guaranteed