In a large bowl, combine ground beef, egg, almond flour, grated parmesan, garlic powder, oregano, basil, salt, black pepper and cayenne pepper. Gently mix with your hands. Be careful not to overmix the meat.
Shape into balls using your hands, a spoon, or a small ice-cream scoop.
Pour low-carb marinara sauce into the instant pot. Arrange meatballs over the sauce, layering them if necessary.
Put the lid on and turn the valve to “sealing.” Press “manual” or “pressure cook,” set the timer to 8 minutes, and cook at high pressure.
Once the meatballs are finished cooking, natural release the pressure for 5 minutes and then do a quick release.
Remove the lid from the instant pot and stir. Sprinkle with some more grated parmesan and chopped parsley (optional). Serve over cauliflower rice, miracle noodles, zoodles, or just eat on its own!
*This recipe works for ground pork, chicken, and turkey as well. Feel free to try different type of meat every time you use this recipe.