It’s finally here: an Instant Pot cookbook for families with food allergies! An Allergy Mom’s Lifesaving Instant Pot Cookbook by Megan Lavin is launching today. And Megan was kind enough to share her Instant Pot Italian Meatballs Recipe (aka Breadcrumb- & Egg-Free Meatballs) as a sample.
Instant Pot Italian Meatballs without Dairy, Eggs, Gluten & Breadcrumbs
Like all of the recipes in An Allergy Mom’s Lifesaving Instant Pot Cookbook, these meatballs are dairy-free, egg-free, gluten-free, and nut-free. But they’re also breadcrumb-free. Megan uses quinoa (cooked in your Instant Pot) for tender, wholesome meatballs that cook quickly in your Instant Pot.
The recipe uses some helpful conveniences, like marinara sauce and Italian sausage. Both are fairly easy to find top allergen-free, but be sure to read the label and and check with the manufacturer or butcher, if needed. You will probably find some go-to options quickly for making safe, delicious meals, while leaving plenty of time for family.
Quick Details on An Allergy Mom’s Lifesaving Instant Pot Cookbook
This helpful collection includes 60 recipes, and every single one is free of the Top 8 allergens (dairy, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish). The focus is on mealtime, and dishes that the entire family can enjoy together. Inside you will find 25 complete mains, 15 soups (many meal worthy!), 15 sides, and 5 desserts. And every recipe can be made in your Instant Pot!
A sampling of the recipes in An Allergy Mom’s Lifesaving Instant Pot Cookbook include:
- No-Butter Indian “Butter” Chicken
- Shellfish-Free Jambalaya
- Quinoa Nachos
- Creamy Rice Milk Cajun Chicken Pasta
- One-Hour Mushroom & Gravy Pot Roast
- No Red Meat Chili
- Cream-Free Zuppa Toscana
- No Butter Needed Sweet Potato Casserole
- Dairy-Free Butternut Squash Risotto
- Lemon Bundt Cake with Lemon Drizzle
- Oat-Free Peach Cobbler
But if you need a taste first, enjoy this sample recipe for Instant Pot Italian Meatballs & Spaghetti.
Special Diet Notes: Instant Pot Italian Meatballs
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and even breadcrumb-free!
- ⅔ cup (160 ml) water
- ⅓ cup (58 g) uncooked quinoa
- 2 cloves garlic, finely minced (about 1 tsp)
- 1½ tsp (1.5 g) dried oregano
- 1½ tsp (1 g) granulated onion powder
- 1 tsp dried basil
- ½ tsp dried parsley
- ½ tsp salt
- 1 lb (455 g) Italian sausage
- 1 (24-ounce / 710-ml) bottle tomato basil marinara sauce
- 1 (12-ounce / 340-gram) package gluten-free spaghetti
- Fresh basil or parsley, for garnish (optional)
- Place your water and quinoa in your Instant Pot. Close the lid. Use the pressure button to set your Instant Pot to high pressure. Move the valve to sealing. Hit manual and use the plus and minus buttons to reach 1 minute.
- Once the timer is done, allow the pot to sit for 10 minutes. Once the display shows “L:10,” move the valve to venting to finish releasing any leftover pressure.
- Once the quinoa is cool enough to handle, place it in a bowl with the garlic, oregano, onion powder, basil, parsley, salt and Italian sausage. Mix well by hand.
- Form the meatballs by hand, making them about 2 inches (5 cm) in diameter. Pour half of the bottle of marinara sauce into the bottom in the Instant Pot. Place the meatballs on top of the sauce and pour the rest of the sauce on top.
- Close the lid and move the valve to sealing. Hit manual and use the plus and minus buttons to reach 10 minutes.
- While the meatballs cook, boil your spaghetti according to package directions until al dente; then drain and rinse.
- Once the timer is done, move the valve to venting to quickly release the steam.
- Serve the meatballs and sauce over your pasta and garnish with fresh basil or parsley, if so desired.
This recipe is reprinted with permissions from An Allergy Mom's Lifesaving Instant Pot Cookbook: 60 Fast and Flavorful Recipes Free of the Top 8 Allergens by Megan Lavin.