Instant Pot Meatballs Recipe
You are going to love these Instant Pot Meatballs. Serve them over pasta, pile them on sandwiches, or pair with veggies for a quick meal that comes together with minimal prep.
Servings: 8
Calories: 243kcal
Equipment
Ingredients
- 3/4 cup breadcrumbs panko breadcrumbs or Italian
- 1/3 cup whole milk or buttermilk
- 1 1/2 lb ground beef
- 1 large egg lightly beaten
- 1/3 cup parmesan cheese grated
- 1/2 tsp onion powder
- 1/2 teaspoon 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
- In a small bowl, combine bread crumbs and buttermilk. Stir and let sit for 5 minutes or until the breadcrumbs are moist.
- In a large mixing bowl, combine ground beef, ground pork, breadcrumb 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 them. Shape the meat mixture into balls, approximately 2½ inches in size.
- Turn the Instant Pot on to SAUTE mode. Once hot, add olive oil. When the oil is shiny and hot, add half of the meatballs. Quickly brown the meatballs on all sides, rotating every 2 minutes or so. Remove the meatballs and place on a paper towel-lined plate. Repeat with the remaining meatballs.
- Pour half of the marinara sauce into the bottom of the Instant Pot. Add the browned meatballs, then pour the remaining sauce over the top.
- Secure the lid and select MANUAL (high pressure) mode for 7 minutes. Once the meatballs are fully cooked, let the pressure come down naturally, which takes about 10 minutes. When the pressure valve drops, remove the lid and serve the meatballs with spaghetti or on subs.
Notes
STORE your Instant Pot meatballs by letting them cool completely before placing them in an airtight container with the sauce. Refrigerate leftovers for up to 3–4 days.
To FREEZE, you can store the meatballs either cooked or uncooked. For uncooked meatballs, freeze them on a baking sheet in a single layer until solid, then transfer them to a freezer-safe container or bag. Uncooked meatballs can be frozen for up to 3–4 months, while cooked meatballs will last for 2–3 months in the freezer.
There’s no need to defrost frozen meatballs before cooking. Simply add them to the Instant Pot straight from the freezer and increase the cooking time by a couple of minutes. To REHEAT cooked meatballs, warm them in the microwave or on the stovetop in a pot of sauce until heated through.
Nutrition
Calories: 243kcal | Carbohydrates: 14g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 941mg | Potassium: 626mg | Fiber: 2g | Sugar: 4g | Vitamin A: 486IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 4mg
