Keto Cheese Stuffed Meat Balls

1. Combine the egg, milk, almond meal, Parmesan cheese, crushed red pepper flakes, and freshly ground black pepper (to your desired level of intensity) in a sizable mixing bowl. Give the almond meal five minutes or so to absorb the liquid.
2. Include the ground beef and sausage. Mix the ground beef mixture into the wet ingredients with your hands until well incorporated.
3. Get your meatballs ready on a baking pan. Lightly fill a 1-cup measuring cup (anything from 3/4 cup to 1 cup works well). Flatten the meat into a patty using your hands after turning it out.
4. 4. Place around 1 tablespoon of shredded mozzarella in the centre of the patty and form the burger into a ball by closing it around the cheese. Place on a baking sheet and continue until all the meat has been cooked.
5. Use the Instant Pot’s saute function. Add the chopped pancetta and cloves of garlic, and sauté, stirring periodically, for approximately five minutes.
6. 6. Fill the Instant Pot with the marinara sauce container. Next, fill the Instant Pot with the chicken stock and stir to mix it in after using it to rinse out the tomato sauce jar by shutting and shaking it. Click the cancel button.
7. Add the uncooked meatballs to the sauce. Make sure to turn the vent to sealing mode and cover or close it. Cook for seven minutes under high pressure.
8. After the cycle is finished, let the pressure to drop naturally for ten minutes.
9. Serve hot or cold, as is or over vegetable noodles. Add extra mozzarella and basil as garnish (optional).

Details about Nutrition:
3 meatballs served; 562 k cal (28%) in calories| Carbs: 2 gram mes (7 g)| 48 g (96%) of protein | 37 g (57%) of fat(16 g) of saturated fat (100%)| 16 g of polyunsaturated fat, 1 g of trans fat, and 198 mg (66%) of cholesterol Sodium: 36%, or 826 mg| 1 g (4%) of fibre| Sugar Content: 4 g (4%)Net Carbohydrates: 6 g (12%)