For the Meatballs

1. Place oven rack at center position, preheat oven to 350 degrees F, and line a large baking sheet with foil or a Silpat mat and set aside. *If using Silpat, you will not need to grease the sheet. If using foil, rub 1/2 tsp oil over the foil to prevent sticking (because they will otherwise stick). 
2. Add the ground turkey, egg, and dried shallots to a large bowl. In a small bowl, combine the almond flour, coconut flour, salt, and spices. 
3. Use a rubber spatula or your hands to mix the turkey and egg together, then sprinkle with half of the dry mixture and fold to incorporate. Repeat with the remaining mixture until fully combined. Let sit 5 minutes (this allows the mixture to firm up as the coconut flour absorbs excess moisture).
4. Use a small dough scoop to measure out 32 equal meatball portions. Roll into balls and place on the prepared baking sheet, then bake for 20 minutes. Note: The meatballs will not be fully cooked after 20 minutes and will still have raw centers, so observe proper meat handling protocols.

For the Sauce

1. While the meatballs are baking, prep the vegetables and set aside in a large bowl.
2. Add half of the can of tomatoes (with the liquid), spices and salt, vinegar, Lakanto, tomato paste, and 1 cup of water to a blender or food processor (we used a basic Ninja pitcher). Pulse until smooth. Add another 1 1/2 cups of water, pulse a few times, and set aside. Reserve the third cup of water until the end. Add the remaining canned tomatoes to the bowl with the vegetables. 

Putting it Together

1. Remove meatballs from oven after 20 minutes, let sit 3-5 minutes (dab with a paper towel to remove excess fat, if necessary), then rub the bottom of the Instant Pot with 1/2 tsp oil and transfer the meatballs to the bottom of the Instant Pot in a single layer (one pound of meatballs will just fit in a 6-quart IP).
2. Layer the vegetable mixture on top of the meatballs, then layer the pasta on top of the vegetables. 
3. Pour the blended tomato sauce directly over the pasta, then add the reserved 1/2 cup of water to the pitcher/bowl, pulse a few times, then pour into the Instant Pot taking care not to disturb the sauce on top of the pasta. 
4. Lock the lid on your Instant Pot and make sure the steam release handle is on “Sealing”. Set to Manual/High for 7 minutes and vent manually as soon as cook time has ended. Note: This timing will work with any variety of chickpea pasta.
5. As soon as the pin drops, open the Instant Pot and remove the inner pot – this is critical because it stops the pasta from continuing to cook. Use a large slotted spoon to gently fold from bottom to top to incorporate ingredients. Transfer to a serving bowl or individual plates and serve. Reserve any excess liquid for storing leftovers.