These low-carb Easy Paleo Italian Meatballs In The Instant Pot are made with chicken and taste like pasta primavera!
Guys—have you bought an Instant Pot yet?
They are magic. I am pretty much head over heels with the fact that I can now sauté and cook my meatballs and vegetables all in one vessel. This easy Paleo Italian meatball recipe is made for the Instant Pot—delicious, simple, and not too messy! And if you’re anything like me, you’re all about fewer dishes to clean up.
These Paleo chicken meatballs have a golden brown outside that explodes with juiciness and a burst of basil in every single bite.
Sidenote: I think that fresh basil may be my new favorite herb. Actually, I got so into this herb that I bought a “living basil” plant from the grocery store. I guess I don’t have a green thumb—it died within 24 hours.
Living basil, my foot.
I’ll stop being basil-bitter.
Basil may be my favorite herb, but the ground chicken? Guys, it’s the real star ingredient here! The meatballs are lean and protein-packed, but most importantly, they’re not turkey. I’m not anti-ground turkey, but its gamey taste just doesn’t work with these meatballs. Stick with ground chicken!
Once your meatballs are ready, it’s time for the finishing touch. Add them atop a bed of fresh zucchini noodles along with a pile of my favorite spring veggies—red peppers, asparagus, and snow peas. And after one forkful, I think you’ll see why I love this peas-y recipe (just laugh with me)!
Italian meatballs meet pasta primavera
I like to think of this recipe as pasta primavera with a twist. Traditional primavera usually comes loaded with spring and summer veggies, like snow peas, asparagus, and cherry tomatoes. But instead of pasta, we’re sticking with zucchini noodles and meatballs for a Paleo-friendly meal.
And full disclosure: The asparagus and tomatoes didn’t make it into the photos (my bad), but don’t skip them! They add so much freshness and really round out the recipe.
Also, one thing to note—the “sauce” in my recipe is just plain old chicken broth. And if you’re serving the meatballs with the zucchini noodles, they won’t absorb the broth like regular pasta. That’s fine by me—I just grab a spoon and slurp it up. But hey, you could always go with cauliflower rice instead. It soaks up the broth perfectly!
Either way, the combo of herbaceous meatballs and tender veggies is basically springtime in a bowl!
How do I store leftovers?
To avoid sogginess, refrigerate the meatballs and veggies in separate airtight containers. Both should be good in the fridge for up to 4 days. While I wouldn’t freeze the veggies, the meatballs freeze great. Use a freezer-safe bag or container and store for up to 2 months. Thaw in your fridge overnight before reheating.
To reheat, use your stovetop. Over medium heat, add a splash or two of broth and cook until warmed through.
Serving suggestions
Honestly? This is a meal all on its own. But if you’d like to add some Paleo-friendly sides, go for it. Or maybe you’re making this for company and want to add another Italian-inspired entree. If that’s the case, try this Low-Carb Paleo Zucchini Lasagna. It’s cheesy, saucy, and keeps the carbs at bay. End the meal with something sweet but still Paleo-friendly, like chocolaty Paleo Magic Cookie Bars—or keep it summery and serve Paleo Poke Cake With Blueberries, Strawberries, And Coconut Cream!
Ingredients
For The Meatballs:
- 1 pound lean ground chicken
- 1 large egg
- 2 tablespoons fresh basil minced
- 6-7 teaspoons coconut flour
- 1 1/4 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- Pinch of pepper
- 1 tablespoon avocado oil
For The Veggies:
- 1/2 tablespoon avocado oil
- 1 large red pepper sliced
- 1 bunch asparagus chopped
- 2 cups snow peas
- 1 cup reduced-sodium chicken broth
- 1 cup cherry tomatoes halved
For Serving:
- Zucchini noodles or cauliflower rice
- Fresh basil sliced (for garnish)
Instructions
- In a large bowl, combine all the meatball ingredients (except the oil) until well mixed. Form into 16 large meatballs and set aside.
- Turn your Instant Pot to the "sauté" setting and add 1/2 tablespoon of the avocado oil. Once the oil is heated, add in the sliced pepper, asparagus, and snow peas. Stir frequently, until the veggies just begin to color, about 3 minutes. They cook a lot under pressure, so don't overcook them here!
- Remove the veggies from the Instant Pot and add in 2 teaspoons of the remaining avocado oil. Add half of the meatballs into the pot. Distribute them along the outer edge where the oil pools. Cook until golden brown, flipping once, or about 2 minutes per side—I use a fork for this. Transfer to a plate and add the remaining 1 teaspoon of oil. Repeat these steps with the remaining meatballs.
- Once cooked, return the rest of the meatballs to the pot. Next, pour the veggies over the meatballs, and then add the chicken broth.
- Cover the Instant Pot, making sure the lid is locked and the vent is set to "sealed." Turn the Instant Pot to manual mode and cook at high pressure for 10 minutes. Once cooked, allow the Instant Pot to steam release naturally, opening the lid only when the little button drops down.
- Once cooked, stir in the halved cherry tomatoes.
- Serve over cauliflower rice or zucchini noodles, garnish with basil, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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