Get ready to fall head-over-heels for Instant Pot Meatballs—a dish that proves weeknight dinners don’t have to be boring or bland. These juicy, tender meatballs soak up all the rich flavors of marinara sauce, with help from a quick and convenient pressure cooker magic. This recipe brings together classic Italian-American comfort with modern-day speed, making it perfect for busy families, dinner parties, or meal prepping. If you’re looking for a cozy meal that feels homemade and special but doesn’t require hours in the kitchen, you’re about to discover your new obsession.
Ingredients You’ll Need
The beauty of Instant Pot Meatballs lies in their delightful simplicity. Each ingredient truly matters—balancing moisture, savoriness, and the perfect herby aroma that will have your kitchen smelling like a trattoria in minutes. Here’s a breakdown of what you’ll need and why.
- Ground beef: This gives the meatballs their hearty, classic texture and flavor.
- Ground pork: Adds extra richness and juiciness; don’t skip it if you love traditional Italian taste.
- Breadcrumbs: These act as the binder, ensuring light, tender meatballs that aren’t dense.
- Parmesan cheese: Delivers umami depth and a boost of salty, nutty flavor.
- Milk: Moisturizes the breadcrumbs, giving your meatballs an irresistibly soft texture.
- Egg: Holds everything together like a culinary glue.
- Garlic, minced: Fresh garlic infuses the mixture with bold, aromatic bite.
- Fresh parsley: Brightens up the overall flavor and adds a pretty pop of green.
- Italian seasoning: Brings together all the herby notes you know and love from classic meatballs.
- Salt: The backbone of flavor—just enough to enhance, never overpower.
- Black pepper: For a whisper of spice and warmth.
- Marinara sauce: The luscious, tomatoey bath where the meatballs cook and absorb flavor.
- Water: Ensures your Instant Pot comes to pressure and gives the sauce the perfect consistency.
How to Make Instant Pot Meatballs
Step 1: Mix the Meatball Mixture
Start by combining the ground beef, ground pork, breadcrumbs, Parmesan, milk, egg, garlic, fresh parsley, Italian seasoning, salt, and pepper in a large bowl. Use your hands or a spatula to mix just until everything comes together. Try not to overwork it—gentle mixing means tender meatballs every time!
Step 2: Shape the Meatballs
With slightly damp hands, scoop out portions of the mixture and roll them into 1 1/2-inch balls. You should end up with about 18-20 meatballs, all roughly the same size to ensure even cooking. Lining them up on a tray makes moving them to your Instant Pot later a breeze.
Step 3: Prepare the Instant Pot and Sauce
Pour the marinara sauce and water into your Instant Pot, giving them a good stir to combine. This creates a bed of flavor that will infuse the meatballs as they cook. For an extra boost, feel free to use your favorite store-bought or homemade sauce!
Step 4: Arrange and Add the Meatballs
Gently nestle the meatballs into the sauce in a single layer. If they don’t all fit perfectly, it’s okay if they touch—a little close company never hurt anyone. Spoon some of that lovely sauce over the tops, so every meatball gets covered.
Step 5: Pressure Cook
Secure the Instant Pot lid and set the valve to “Sealing.” Cook on High Pressure for 7 minutes. Once time’s up, let the pot sit for a natural release for 5 minutes, then carefully switch to a quick release. The aroma will be incredible!
Step 6: Stir and Serve
Open the lid and gently stir the meatballs, coating each in that saucy goodness. Serve them hot and fresh, spooning extra sauce over the top. They’re ready to steal the spotlight!
How to Serve Instant Pot Meatballs
Garnishes
A shower of fresh parsley or basil, and a hearty sprinkle of extra grated Parmesan always makes Instant Pot Meatballs look irresistible. A drizzle of good olive oil adds richness and a little shine, making your dish feel restaurant-worthy.
Side Dishes
These meatballs were practically made for twirling with spaghetti, but they’re just as lovely alongside fluffy rice or pillowy mashed potatoes. If you’re after something rustic, try serving them with crusty bread for mopping up every bit of sauce. A crisp green salad with vinaigrette also brings balance to the meal.
Creative Ways to Present
Turn your Instant Pot Meatballs into show-stopping appetizers by threading them on skewers with cherry tomatoes and mozzarella, or pile them onto toasted sub rolls for dreamy sandwiches. For a fun twist, serve them over creamy polenta or nest them in a big bowl of spiralized zucchini noodles for a lighter take.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool to room temperature, then pack the meatballs (with sauce) into an airtight container. They’ll keep happily in the fridge for up to 4 days, making them fantastic for lunches or quick dinners later in the week.
Freezing
Instant Pot Meatballs freeze like a dream! Arrange cooked, cooled meatballs and sauce in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 2 months. Just be sure to label with the date, so you always know when your next Italian night is waiting!
Reheating
To reheat, warm gently in a saucepan over medium-low heat, stirring occasionally until heated through. If frozen, thaw overnight in the fridge first or reheat straight from frozen on low power in a microwave or stovetop—just splash in a bit of water or extra sauce if needed.
FAQs
Can I make these Instant Pot Meatballs with only ground beef?
Absolutely! While the mix of beef and pork offers incredible flavor and tenderness, using all beef still results in delicious, robust meatballs. Feel free to adjust to your preferences or what you have on hand.
Do I need to brown the meatballs before pressure cooking?
Not at all, but it’s a fantastic option if you want that extra layer of rich, caramelized flavor. Use the Sauté function on your Instant Pot to brown meatballs in batches before adding sauce and water for pressure cooking.
What’s the best bread to serve with Instant Pot Meatballs?
A chewy, rustic Italian or sourdough loaf is divine for soaking up the sauce. However, even simple soft dinner rolls will do the trick when you’re craving comfort!
Can I use store-bought marinara sauce?
Definitely! A good-quality store-bought marinara keeps things simple and stress-free, but if you’re feeling ambitious, homemade sauce makes the meal extra special. Pick your personal favorite for the base of your Instant Pot Meatballs!
How do I prevent the meatballs from falling apart?
Gentle mixing is key—don’t overwork the mixture. The combination of egg, breadcrumbs, and milk creates a perfect binder, so as long as you follow the quantities here, your meatballs will hold together beautifully.
Final Thoughts
If you’ve been searching for a comforting, utterly satisfying meal that brings everyone to the table in record time, this Instant Pot Meatballs recipe is it! Give them a try, and soon you’ll have a new go-to dinner that never fails to win rave reviews—enjoy every saucy, savory bite!
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Instant Pot Meatballs Recipe
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Instant Pot meatballs are a quick and easy way to enjoy a classic Italian-American dish. Made with a flavorful blend of beef and pork, these tender meatballs are cooked in a savory marinara sauce, perfect for serving over pasta or with crusty bread.
Ingredients
Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce:
- 2 cups marinara sauce
- 1/2 cup water
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, garlic, parsley, Italian seasoning, salt, and pepper. Shape into meatballs.
- Cook in Instant Pot: Pour marinara sauce and water into Instant Pot, add meatballs in a single layer. Pressure cook for 7 minutes.
- Finish and Serve: Allow pressure release, then stir meatballs in sauce. Serve hot with preferred accompaniment.
Notes
- For extra flavor, consider browning the meatballs before pressure cooking.
- Ground turkey or chicken can be substituted for beef and pork.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
