Instructions

1. Begin by gathering all your ingredients: 1 pound of ground beef, 1/2 cup of almond flour, 1/4 cup of chopped parsley, 1 egg, 1 teaspoon of garlic powder, salt, pepper, and 1 cup of marinara sauce.
2. In a large mixing bowl, combine the ground beef, almond flour, chopped parsley, egg, garlic powder, salt, and pepper. Mix the ingredients thoroughly with your hands or a spoon until well combined.
3. Once the mixture is well combined, shape it into meatballs, approximately 1 to
4. 5 inches in diameter. You should have about 20-24 meatballs, depending on the size you make them.
5. Set your Instant Pot to the 'Sauté' function. Allow it to heat up for a couple of minutes, then add a small amount of oil if desired (this can help prevent sticking).
6. Carefully place the meatballs in the Instant Pot, making sure not to overcrowd them. You may need to do this in batches. Sauté the meatballs for about 5 minutes, turning them occasionally until they are browned on all sides.
7. Once the meatballs are browned, remove them from the Instant Pot and set them aside on a plate.
8. Pour the marinara sauce into the Instant Pot, scraping up any browned bits from the bottom with a spatula. This adds flavor to the sauce.
9. Return the browned meatballs to the Instant Pot, making sure they are submerged in the sauce as much as possible.
10. Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Set the Instant Pot to 'Manual' or 'Pressure Cook' on high pressure for 10 minutes.
11. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
12. Open the lid and check the meatballs for doneness. They should be cooked through and tender. If desired, you can let them sit in the sauce for a few minutes to absorb more flavor.
13. Serve the Paleo Instant Pot cocktail meatballs warm, garnished with additional chopped parsley if desired. Enjoy them as an appetizer or a main dish!