Instant Pot Meatballs
These Instant Pot Meatballs are the easiest way to make meatballs EVER. No browning or sautéing. Just throw them in the sauce uncooked and let the Instant Pot do the rest!
Servings: 6 servings
Calories: 411kcal
Equipment
- Instant Pot Pressure Cooker
Ingredients
- 1 1/2 pounds ground beef lean
- 1/2 cup onion grated
- 1/2 cup panko bread crumbs
- 1/2 cup Parmesan cheese grated
- 2 eggs
- 2 cloves garlic crushed
- 2 tablespoons milk
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon oregano
- 1/4 teaspoon ground black pepper
- 4 cups spaghetti sauce (see notes above)
Instructions
- Combine all ingredients (except spaghetti sauce) until well mixed. Mixing together with your hands works great.Form into balls using hands or small ice cream scoop. You want them to be slightly smaller than a golf ball.
- Spray bottom of Instant Pot with cooking spray and add spaghetti sauce. Place meatballs over the sauce, layering them if necessary. It's OK if they touch, just don't squish them too much.
- Place lid on Instant Pot and switch valve to "sealing". Press "Manual" and set to high pressure for 7 minutes.
- After you hear the timer go off, allow to slow release for another 5 minutes and then do the quick release (you do this by carefully switching the tab to "venting"). Remove lid from Instant Pot, stir, and serve over cooked pasta noodles.
Video
Notes
Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer to this article: "What Does 'Burn' Mean on My Instant Pot?"
Nutrition
Calories: 411kcal | Carbohydrates: 15g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 141mg | Sodium: 1513mg | Potassium: 911mg | Fiber: 3g | Sugar: 8g | Vitamin A: 850IU | Vitamin C: 12.7mg | Calcium: 171mg | Iron: 4.5mg