Easy Low-Carb Instant Pot Meatballs — In Tomato Sauce


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Easy low-carb Instant Pot meatballs are the perfect meal for busy nights. They are full of flavour, easy to make, and the best part is no searing is required!

Scroll below to watch how it’s done in the quick cooking video.

Easy Low-Carb Instant Pot Meatballs


Easy Low-Carb Instant Pot Meatballs

These meatballs are made low-carb by leaving out the breadcrumbs and flour. Most importantly these meatballs contain a secret ingredient of bacon. The bacon give the meatballs and sauce a terrific flavour.

First, to make the meatball mixture the perfect consistency I use my food processor to thoroughly mix the meatball ingredients.

When the meat comes out of the food processor it is the perfect texture for rolling the meatballs. The bacon really is the perfect secret ingredient. The flavour is not overpowering and balances well in the sauce.
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Easy Low-Carb Instant Pot Meatballs in Tomato Sauce

The second step is to make a basic but flavourful tomato sauce. The meatballs will cook inside the sauce. This allows the flavours to blend.

The base for the sauce is tinned/canned chopped tomato puree with no sugar or salt added. The seasoning will make the sauce taste like tomato marinara. It is so easy you will never buy store bought sauce again.

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The sauté function on the Instant Pot is used to bring the sauce to a simmer. Once the sauce is simmering the raw meatballs are added directly to the sauce. Then added a small amount of water over the meatballs and sauce to give the Instant Pot enough liquid to come to pressure.

Easy Instant Pot Meatballs

Next, to cook the meatballs, I used the “manual” or “pressure cook” setting for 8 minutes with a natural pressure release. This means after the Instant Pot beeps you will let it sit until the pressure has released on its own and the pin drops.

The natural pressure release is important because the sauce will spray out of the top if you try to do a quick release of the pressure. Don’t worry, it took about 10 minutes for the pressure to release.

The meatballs cooked perfectly in the sauce. They held their form and did not stick to each other. The bacon released enough bacon grease to flavour the sauce without making it too oily.

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Easy Low-Carb Instant Pot Meatballs

When the low-carb meatballs are done cooking you may want to thicken the sauce depending on your preference or how you will serve the meatballs. The sauce was a little thin at first, but as it cooled it thicken and was perfect to me. If you prefer a sauce that is very thick you will want to turn the Instant Pot back to sauté mode and let any excess liquid cook down.

If you choose to thicken the sauce, please be sure to stir the meatballs frequently to prevent the sauce from burning.

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Easy Low-Carb Instant Pot Meatballs with Garlic Ricotta

The final step is to make the garlic ricotta cheese topping. This part is optional but adds wonderful flavor to the meatballs. I make the topping while the pressure is releasing from the Instant Pot.

Combine the ricotta cheese, garlic, and mozzarella cheese in an oven-safe bowl. Bake the garlic ricotta cheese for 10-15 minutes. This is just enough time to melt the mozzarella cheese and make the top nice and crispy.

The meatballs, tomato sauce, and garlic ricotta are so easy to make I am sure you will love it. They make a delicious meal as they are, served with a salad, or even over zucchini noodles!

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Easy Low-Carb Instant Pot Meatballs

An easy low-carb Instant Pot meatball and tomato sauce recipe. An easy meal for busy night with no searing required.

Prep Time15 mins

Cook Time8 mins

Total Time23 mins

Course: Dinner

Diet: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free

Keyword: Easy Low-Carb Instant Pot Meatballs

Total Carbs: 12g

Fibre: 2g


Toasted Garlic Ricotta Topping

  • 100 g ricotta cheese
  • 25 g mozzarella cheese
  • 4 tsp minced garlic
  • 2 tbsp olive oil


Tomato Sauce

  • Before starting, oil the whole inside of the Instant Pot liner with olive oil. This will prevent the sauce and meatballs from sticking.

  • Add all the ingredients for the sauce into the Instant Pot. Stir the sauce so that the seasonings are mixed into the sauce.

  • Turn the Instant Pot to sauté. While the sauce is heating up you will want to make the meatballs.


  • Combine all the ingredients for the meatballs in a food processor. The food processor will finely chop the bacon and onions and help the meatballs hold their shape.

  • Next, roll the meatballs. You will want to roll a palm-sized amount of meat in your hands to form the meatballs. You want your meatballs to be about the size of a golf ball.

  • Once the meatballs are formed, arrange them in the tomato sauce in the Instant Pot. It is ok if the meatballs touch. Since the sauce is hot the meatballs won’t stick together when cooked.

  • Pour 120ml ( 1/2 cup) water over the sauce, do NOT stir the water into the sauce. This will help the Instant Pot come to pressure.

  • Close the lid and turn. Turn the pressure release valve to “sealing”.

  • Cook the meatballs and sauce on high pressure using the “manual” or “pressure cook” button for 8 minutes. Let the pressure release naturally.

Toasted Garlic Ricotta Topping

  • While the pressure is releasing you will want to heat your ricotta topping. Mix all the topping ingredients together in an oven safe dish.

  • Bake the topping at 400 degrees F/200 degrees C for 10-15 minutes. Remove from the oven.

  • When the pressure valve drops on the Instant Pot lid remove the lid. Give the meatballs a good stir.

  • Serve the meatballs immediately with a big dollop of ricotta topping. The meatballs are also great served with zucchini noodles!


If you cannot buy coconut aminos, it is similar to soy sauce and may be substituted.

Nutrition Facts

Easy Low-Carb Instant Pot Meatballs

Amount Per Serving (1 serve)

Calories 699
Calories from Fat 468

% Daily Value*

Fat 52g80%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 5g6%

Protein 44g88%

Vitamin A 560IU11%

Vitamin C 20.7mg25%

Calcium 191mg19%

Iron 6.2mg34%

* Percent Daily Values are based on a 2000 calorie diet.

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