Combine the meatball ingredients in a large bowl and mix well using your hands. Form into small meatballs (about 3/4 inch in size). Heat 1 tbsp olive oil in your Instant Pot on sauté mode. Add half of the meatballs and cook them for 3-4 minutes until they’re browned on all sides. Repeat with the remaining meatballs. Transfer them to a plate.
Add the remaining tbsp of oil to the pot and add the carrots, onion, celery and garlic. Cook for 4-5 minutes until they begin to soften. Add in the broth, Italian seasoning, and meatballs. Lock the lid and cook on high pressure for 5 minutes. Manually release the pressure.
Press “sauté” and add in the frozen cauliflower rice and spinach. Stir and cook for 5 minutes until the caulirice is heated through and the spinach and wilted. Add salt and pepper to taste. Serve and enjoy!
Stove Top Instructions
Form the meatballs. Heat 1 tbsp of olive oil in a large dutch oven or soup pot. Brown the meatballs on all sides. Remove them from the pot and set aside on a plate. Next, add in the remaining oil and the carrots, onions, celery, and garlic. Saute for 3-4 minutes. Add the meatballs back to the pot along with the broth, salt, and Italian seasoning. Bring to a boil then simmer for 10-15 minutes. Add in the frozen cauliflower rice and spinach. Stir and cook for an additional 5 minutes. Serve and enjoy!
Slow Cooker Instructions
Combine the meatball ingredients in a bowl. Form into 3/4 inch meatballs. Heat 1 tbsp oil in a pan on the stove. Brown the meatballs on all sides. Set them aside. Add the additional tbsp of olive oil to the pan and sauté the onions, carrots, celery, and garlic for 3-4 minutes. Add the meatballs and the veggies to the crock pot, along with the broth, salt and Italian seasoning. Cook on low for 6-8 hours. During the last hour of cooking, stir in the frozen cauliflower rice and spinach. Serve and enjoy!