Ingredients

The following ingredients have 4 Servings
  • ½ lb. ground beef or bison
  • ½ lb. bulk Italian sausage* (mild or hot)
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 24-25 ounce jar no sugar added marinara sauce
  • 4-5 medium zucchini, spiralized into ‘noodles’
  • 1 Tbsp. avocado or olive oil
  • Fresh basil, for garnish (optional)

Instruction

  • Preheat oven to 350℉
  • Spiralize zucchini into noodles. Arrange on a large rimmed baking sheet lined with parchment paper and toss with oil. Sprinkle with salt. Set pan aside while oven preheats.
  • In a medium bowl, combine ground beef, Italian sausage and salt. Mix to combine. Roll into 16 balls.
  • Turn Instant Pot to ‘Saute’. When pot is hot, add meatballs in a single layer (adding a little oil is optional) Allow meatballs to cook 5 minutes or until browned on the bottom and easy to turn over using a tong.
  • Continue to turn and brown on all ‘sides’ and allow some of the fat to render out of the meatballs.
  • Press ‘Cancel’ and carefully drain some of the fat from the meatballs.
  • Add marinara sauce and stir gently to cover meatballs.
  • Wipe edge of inner pot with a clean towel (to ensure a tight seal). Select ‘Manual’ (or another high-pressure setting) and set cook time for 8 minutes.
  • While meatballs and marinara are cooking, bake zucchini noodles until tender (about 10 minutes), tossing halfway through baking time.
  • Use quick-release when cooking time is up. Serve meatballs and marinara over zucchini noodles. Garnish with a healthy sprinkle of fresh basil, if desired.