Instant Pot Meatballs

Is there anything that Instant Pot can’t do? This Instant Pot meatball recipe is certainly a strong case for this unique kitchen appliance. When you cook meatballs in an Instant Pot, the cooking process takes all of 10 minutes. This doesn’t even count the quick pressure buildup and release.

A handful of tasty ingredients and a bit of hands-on work will yield perfect meatballs every time. This is the dish to make on those busy weeknights when you still want dinner to be delicious.

Ingredients for Instant Pot Meatballs

Jonathan Melendez for Taste of Home

• Ground beef: As laid out here, you’ll be using 1 pound of ground beef. It’s your call whether it’s an 80/20 or 90/10 blend.
• Ground pork: This recipe also calls for an entire pound of ground pork – no wonder it is so hearty and tasty.
• Panko bread crumbs: Make sure to use Panko bread crumbs and not traditional bread crumbs, which will yield overly dense meatballs.
• Parmesan cheese: Fresh is always better when it comes to grated Parmesan cheese but dry Parmesan is better than none at all.
• Egg: Use one large egg that has been lightly beaten, just worked enough to fully combine the whites and the yolk.
• Onion: You will need 1/4 of a cup of white or yellow onion for these meatballs. Make sure it is finely chopped.
• Garlic: The garlic cloves need to be well minced. You could also use thawed frozen garlic cubes.
• Italian seasoning: Italian seasoning is a blend of herbs and spices, usually including basil, oregano, rosemary, thyme and marjoram. You can make your own blend if need be.
• Marinara sauce: This recipe calls for 24 ounces of marinara sauce; make sure you have plenty of it on hand.

Directions

Step 1: Make the meatballs, then add sauce

Jonathan Melendez for Taste of Home

In a large bowl, thoroughly combine the meats, bread crumbs, cheese, egg, onion, garlic and seasoning. Shape that mixture into 1-1/2 inch meatballs and place these in a 6-quart electric pressure cooker. Add the marinara sauce and gently stir the sauce and meatballs to combine.

Step 2: Pressure cook the meatballs

Jonathan Melendez for Taste of Home

Lock the lid and close the pressure-release valve. Select the manual setting, then pressure-cook on high for 10 minutes. Quick-release the pressure and then serve the meatballs immediately.

Jonathan Melendez for Taste of Home

Instant Pot Meatball Variations

• Use ground turkey: You can swap out the ground beef or ground turkey for a meatball that is a bit lower in fat but still full of flavor.
• Add some heat: Mixing in 1/4 teaspoon of cayenne pepper will give these meatballs a little bit of a kick and will help tease out all the other flavors as well.
• Skip the pork: You can make these as all-beef meatballs and they will come out great.

How to Store Instant Pot Meatballs

These meatballs will keep well in an airtight container in the fridge for up to four days. They can be reheated in a pan, oven, microwaved in it’s sauce.

Can I freeze cooked meatballs?

Absolutely, you can freeze cooked meatballs in an airtight container for up to three months. You may want to let them freeze on a baking sheet and then place them in a container or freezer safe bag to prevent them from sticking together.

Instant Pot Meatball Tips

Jonathan Melendez for Taste of Home

What should I serve these meatballs with?

You really can’t beat spaghetti or linguine when it comes to meatballs. Those are just perfect pairings.

How many meatballs will this recipe produce?

You should get two dozen meatballs with this recipe.

Can I make these meatballs without an Instant Pot?

Yes, you can bake them in the oven at 375°F. Check the meatballs after 20 minutes and ensure the internal temperature has reached 160°.