Slow Cooker Meatballs & Zoodles

Ingredients

• 3-4 medium size zucchini (approximately 1 1/2 pounds)
• 1/2 cup beef broth or water (for Instant Pot only)
• 1 tablespoon oil or more (for Instant Pot only)
• 1 pound ground beef or another ground meat
• 1/2 pound ground sausage
• 1 large egg
• 3 tablespoons almond flour
• 2 tablespoons Italian seasoning (or another dried herb)
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 28 ounces crushed tomatoes
• 2 garlic cloves, minced
• 2 tablespoons Italian seasoning or another dried herb
• Salt & Pepper to taste

Instructions

1. In a medium-size bowl, mix together all the meatballs ingredients until well blended. Shape into evenly round meatballs, approximately 3 tablespoons of meat each.
2. Add the prepared meatballs to the slow cooker.
3. In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the meatballs.
4. Cook HIGH 3-4 hours or LOW 6-8.
5. Add the zucchini noodles (zoodles) on top of the meatballs. Cook an additional 10-15 minutes or until the zoodles are done to your liking.
6. Instant Pot to the high saute setting. Once hot, add oil.
7. Add the prepared meatballs and brown on each side, 3-5 minutes. You might have to brown them in batches. Add more oil if needed. Turn off the pressure cooker. Pour in 1/2 cup beef broth or water.
8. In a small bowl, mix together the sauce ingredients. Pour the sauce on top of the meatballs. Do not stir.
9. Close and seal vent. Select manual setting and set time for 7 minutes. When cooking time is complete, quick-release the pressure. Turn off the pressure cooker. Add zoodles and place lid back on. No need to lock & seal the lid. Let zoodles in the hot appliance until tender, approximately 5-10 minutes.