lundi 8 juillet 2019

Italian Meatballs and No-Noodle Lasagna

Italian Meatballs





Servings: 5

Tot. Time: 35 min.

Nutritional Value – Calories: 455| Fat 33 g | Protein 34 g |Net Carbs 5 g



Ingredients for the Meatballs

½ lb. ground beef – lean

tbsp. freshly chopped parsley

eggs



½ c. almond flour

¾ c. grated parmesan cheese

¼ t. of each:



-Garlic Powder

-Ground black pepper

t. of each:



-Kosher salt

-Dried onion flakes

1/3 c. warm water

¼ t. dried oregano





Other Ingredients

t. olive oil

c. ‘keto’ marinara sauce/sugar-free sauce





Directions



Mix all of the meatball fixings and shape into 15 (2-inch) balls.

Add the oil to the Instant Pot and program the saute function. Brown the meatballs by leaving a ½-inch space between each one in the pot. You can also brown them in a skillet first.

Pour in the marinara sauce and secure the lid on low-pressure for 10 minutes.

Natural release the pressure and serve the tasty treat.





No-Noodle Lasagna





Servings: 8

Tot. Time: 35 min.

Nutritional Value – Calories: 365 | Fat 25 g | Protein 25 g |Net Carbs 6 g



Ingredients

small onion

minced garlic cloves



1 lb. ground beef

1 large egg

1 ½ c. ricotta cheese

½ c. parmesan cheese

1 jar (25 oz.) marinara sauce

8 oz. sliced mozzarella





Directions

Select the saute function and brown the beef. Add the onion and garlic.

Combine the parmesan, ricotta, and egg in a small dish. Set aside.

Add the sauce to the browned meat, reserving half for later. Sprinkle with the mozzarella and half of the ricotta cheese mixture. Top off with the rest of the meat sauce.

For the final layer, add some more mozzarella cheese along with the rest of the ricotta cheese mixture. Stir the mixtures together – gently.

Cover with foil to prevent condensation on the cheese. Add to the Instant Pot and set the timer for 8-10 minutes using high pressure.

When done, just quick release and give it a drizzle of parmesan cheese.

Spoon and serve.

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