Instant Pot Meatballs Recipe
Flavorful, tender meatballs that can be made from fresh or frozen for a quick Instant Pot meal! And personalize this basic meatball recipe with your flavor of choice!
Servings: 8
Calories: 341kcal
Equipment
Ingredients
- 3/4 cup breadcrumbs panko or Italian
- 1/3 cup whole milk or buttermilk
- 1 1/2 lb ground beef
- 1 egg lightly beaten
- 1/3 cup parmesan cheese grated
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp parsley freshly minced
- 1 tsp coarse kosher sea salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 3 cups marinara sauce store-bought or homemade
Instructions
- For the meatballs: In a small bowl combine bread crumbs and buttermilk, stir and let sit for 5 minutes or until the breadcrumbs are a moist.
- In a large mixing bowl combine the ground beef, ground pork, bread crumb mixture, egg, parmesan, onion powder, garlic powder, Italian seasoning, parsley, salt and pepper. Using your hands, gently mix the ingredients, being careful not to overwork it. Shape meat mixture into balls, approximately 2½ inches in size.
- Turn Instant Pot on SAUTE mode. Once hot add olive oil. When oil is shiny and hot, add half of the meatballs. Quickly brown the meatballs on all sides, rotating every 2 minutes or so. Remove meatballs and place on a paper towel lined plate. Repeat with remaining meatballs.
- Pour half of the sauce into the bottom of the Instant Pot. Add meatballs, then pour remaining sauce over top.
- Secure lid and select MANUAL (high pressure) mode for 7 minutes. Once the meatballs are fully cooked, let the pressure come down naturally. This can take about 10 minutes. When the pressure valve drops, remove the lid and serve with spaghetti or on subs!
Nutrition
Calories: 341kcal | Carbohydrates: 13g | Protein: 20g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 983mg | Potassium: 575mg | Fiber: 2g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 6mg | Calcium: 114mg | Iron: 3mg