Yield: 6 servings
Preparation Time: 20 minutes
Cooking Time: 39 minutes
Ingredients:
- 1 ½ pound grass-fed lean ground beef
- 2 teaspoons adobo seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive butter
- 4 small tomatoes, chopped roughly
- 8 mini bell peppers, seeded and halved
- 1 small yellow onion, chopped roughly
- 4 garlic cloves, peeled
- 1 cup sugar-free tomato sauce
- ½ teaspoon crushed red pepper flakes
In a bowl, add the beef, adobo seasoning, salt, and black pepper and mix well.
2. Make golf-ball-sized balls from the mixture.
3. Place the oil in the Instant Pot and select “Sauté.” Then add the meatballs and cook for about 3-4 minutes or until browned completely.
4. Select “Cancel” and transfer the meatballs into a bowl.
5. In the pot of the Instant Pot, place the remaining ingredients in and top with the meatballs.
6. Secure the lid and place the pressure valve to the “Seal” position.
7. Select “Meat/Stew” and just use the default time of 35 minutes.
8. Select “Cancel” and carefully do a “Natural” release.
9. Remove the lid and, with a slotted spoon, transfer the meatballs onto a plate.
10. With an immersion blender, blend the vegetable mixture until smooth.
11. Add the meatballs, salt, and black pepper into the sauce and gently stir to combine.
12. Serve immediately.
Nutrition Information per Serving:
Calories: 257
Fat: 15 grams
Carbohydrates: 11 grams
Protein: 25.5 grams
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