Dinner just got a whole lot easier, faster, and more flavorful with these incredible Instant Pot Meatballs! Crafted from a perfect blend of meats and savory seasonings, these tender and juicy meatballs come together in a rich marinara sauce in just about 30 minutes. Forget dry, bland meatballs – prepare for a weeknight meal solution that delivers maximum taste with minimal effort.
Effortlessly Delicious: The Ultimate Instant Pot Meatballs Recipe
Are you constantly searching for quick, easy, yet utterly satisfying meal ideas? Then look no further! This Instant Pot Meatballs recipe is about to become your new kitchen MVP. Imagine sinking your teeth into tender, juicy meatballs, simmered to perfection in a vibrant marinara sauce, all without the endless stovetop stirring or oven-watching. The Instant Pot transforms the traditional meatball-making process, ensuring consistent tenderness and deep flavor in a fraction of the time. This recipe is not just simple; it’s a game-changer for busy weeknights, offering a versatile dish that everyone at your table will love. Say goodbye to guesswork and hello to perfectly cooked, flavor-packed meatballs every single time.
Traditional methods often demand extended simmering times to achieve that coveted tender texture, or baking in the oven which can sometimes lead to dry results. The Instant Pot, however, leverages pressure cooking to dramatically speed up this process, locking in moisture and infusing the meatballs with the rich flavors of the sauce. This means you get that slow-cooked taste and texture in under an hour, making homemade meatballs a viable option even on your busiest days.
Frequently Asked Questions About Instant Pot Meatballs
Yes, absolutely! For the best results and to minimize excess grease, we highly recommend using a lean ground beef in your meatball mixture. The Instant Pot is incredibly efficient at cooking raw meat in sauce, ensuring they cook through evenly while absorbing all the delicious flavors of the marinara.
Unlike stovetop simmering where prolonged cooking often contributes to tenderness, the Instant Pot operates differently. Its pressure cooking environment rapidly tenderizes the meat. While a longer cook time might marginally affect tenderness, the key advantage is achieving incredibly tender meatballs in a significantly shorter duration than conventional methods. Overcooking under pressure can sometimes lead to a slightly mushy texture rather than increased tenderness, so sticking to the recommended cooking time is best for that perfect bite.
Certainly! Transforming these robust homemade meatballs into delightful appetizer-sized cocktail meatballs is a breeze. Start by making them significantly smaller. A 1 ½ Tablespoon-sized cookie scoop is ideal for measuring and shaping uniform, bite-sized meatballs. For an appetizer, you might consider cooking them in a BBQ sauce, a sweet Asian glaze, or a grape jelly chili sauce instead of traditional marinara, which might be more appropriate for a party setting. Remember, due to their smaller size, these will cook much faster, so be sure to significantly reduce the pressure cooking time – usually by 2-3 minutes.
Absolutely! While the Instant Pot offers unparalleled speed and convenience, you don’t need one to enjoy fantastic homemade meatballs. You can easily adapt this recipe for other cooking methods. For a classic approach, try baking them in the oven using a recipe specifically designed for baked meatballs. Alternatively, if you prefer a “set it and forget it” method with longer cooking, a slow cooker (Crockpot) is an excellent choice for tender meatballs simmered in sauce all day.
Storing your delicious leftover Instant Pot Meatballs is straightforward. First, allow them to cool completely to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3-4 days. Alternatively, a high-quality Ziploc bag will also work. For longer storage, these meatballs freeze beautifully for up to 2-3 months. For best results when freezing, consider flash freezing them first on a baking sheet until solid, then transfer them to a freezer-safe container or bag. This prevents them from sticking together. When you’re ready to enjoy them again, simply remove them from the freezer and thaw them in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, adding a splash of extra marinara sauce or water to prevent them from drying out and to refresh their flavor. Saving some extra sauce with your initial batch is always a good idea for reheating!
Essential Ingredients for Perfect Instant Pot Meatballs
Creating these incredibly tender and flavorful meatballs starts with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is important:
- Lean Ground Beef: Using lean ground beef (e.g., 85/15 or 90/10) is crucial. It provides excellent flavor and structure without releasing an excessive amount of grease into your sauce, which could lead to a less desirable texture and a potential “burn” notice in the Instant Pot.
- Pork Sausage: This adds a layer of rich, savory depth and extra moisture that elevates the overall flavor profile of your meatballs. You have options here: use a mild Italian sausage for a classic flavor, spicy Italian sausage for a kick, or even plain pork sausage if you prefer to control the seasonings entirely.
- Italian Style Panko Breadcrumbs: Panko breadcrumbs are superior to regular breadcrumbs because their flaky texture creates a lighter, airier meatball. The “Italian style” already includes herbs, but if you opt for plain panko, simply add 1-2 teaspoons of Italian seasoning to the mix for that quintessential flavor.
- Grated Parmesan Cheese: Whether you choose freshly grated Parmesan for its superior flavor or the convenient pre-grated kind in the green bottle, this ingredient adds a wonderful salty, umami richness that complements the meats and seasonings beautifully.
- Large Eggs: Eggs act as the binding agent, holding all the meatball ingredients together and preventing them from falling apart during cooking. They also contribute to the tender texture.
- Salt: Essential for enhancing all the other flavors in the meatballs. Adjust to your personal preference, keeping in mind that Parmesan cheese and some marinara sauces can also contribute salinity.
- Garlic and Herb Seasoning: This blend is a powerhouse of flavor. We recommend a salt-free blend like Dash Garlic and Herb Seasoning (available at most supermarkets like Walmart, Target, Kroger) to control the sodium content. However, feel free to use your favorite garlic and herb blend. This seasoning infuses the meatballs with aromatic goodness.
- Oil: When searing your meatballs, choose a high smoke point oil such as canola, vegetable, avocado, or sunflower seed oil. These oils can withstand the heat of the sauté function without burning, which can impart an unpleasant flavor. Avoid olive oil or butter for searing, as their low smoke points make them prone to burning.
- Water: A small amount of water is critical. It helps to thin the marinara sauce slightly and provides the necessary liquid for the Instant Pot to come to pressure safely. Skipping this step or not having enough liquid can increase the risk of getting a “burn” notice.
- Marinara Sauce: The heart of your Instant Pot Meatballs! You’ll need at least 24-32 ounces (3-4 cups) of marinara sauce to ensure the meatballs are adequately covered and can simmer properly. Feel free to use your favorite store-bought jarred marinara, a quality red pasta sauce, or even a homemade marinara sauce for an extra special touch. Having an extra jar on hand is always a good idea if you love a lot of sauce with your pasta.
- Cooked Pasta: (Optional) For serving, perfectly cooked pasta is the classic companion, creating a complete and comforting meal.
Step-by-Step Guide: How to Make Instant Pot Meatballs
Making delicious, tender meatballs in your Instant Pot is surprisingly simple. Follow these steps for a perfect meal every time:
Prepare the Meatball Mixture: In a large mixing bowl, combine the lean ground beef, pork sausage, Italian style panko breadcrumbs, grated parmesan cheese, large eggs, salt, and garlic and herb seasoning. For best results and thorough mixing, gently but firmly combine all ingredients using your clean hands (or wear food-safe gloves). Mix just until everything is incorporated; overmixing can make meatballs tough.
Shape the Meatballs: Use an ice cream scoop (approximately a 3-Tablespoon size for large meatballs) to portion out the meat mixture. Roll each portion gently between your palms to form 12 uniform large balls. Uniformity helps ensure even cooking. Arrange them on a plate or baking sheet as you go.
Preheat the Instant Pot for Sautéing: Plug in your 8-quart (or larger) Instant Pot and select the “Sauté” function. Adjust the setting to “Normal” or “Medium” and set the timer for 6 minutes. Allow it to heat up for a few minutes until the display reads “Hot” or it indicates it’s ready.
Sear the Meatballs: Once the Instant Pot is hot, add 2 tablespoons of high smoke point oil (like canola or vegetable oil) to the inner pot. Carefully place the meatballs into the hot oil, ensuring not to overcrowd the pot. You will likely need to work in two batches to allow proper browning. Sear each side for 1-2 minutes, or until a beautiful golden-brown crust forms. This searing step adds significant flavor and helps the meatballs hold their shape. Remember, you are just browning the exterior, not cooking them through.
Deglaze and Add Sauce: After searing all the meatballs, cancel the “Sauté” function. Carefully pour in ⅓ cup of water and the 32-ounce jar of marinara sauce. Using a wooden spoon or silicone spatula, scrape up any browned bits that may have stuck to the bottom of the pot. This crucial step prevents a “burn” notice and incorporates those flavorful fond bits into your sauce.
Pressure Cook the Meatballs: Gently place all 12 seared meatballs back into the Instant Pot, nesting them into the sauce. Do your best to ensure they are mostly submerged in the marinara. If using a smaller Instant Pot, you might still need to cook in batches to avoid overfilling, which can prevent it from coming to pressure. Secure the lid on the Instant Pot, make sure the venting knob is sealed, and set it to “Pressure Cook” (or “Manual”) on HIGH pressure for 7 minutes.
Natural Release and Serve: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 5 minutes. This natural release helps keep the meatballs incredibly tender and prevents them from drying out. After 5 minutes, carefully move the venting knob to the “Venting” position to quick-release any remaining steam. Once the float valve drops, it’s safe to open the lid.
Enjoy Your Meal: Serve your tender Instant Pot Meatballs generously over a bed of your favorite cooked pasta, polenta, or even mashed potatoes. Garnish with fresh Parmesan cheese and a sprinkle of chopped fresh parsley or basil, if desired. Enjoy the incredible flavors of this quick and easy homemade meal!
Craving More Delicious Meatball Recipes?
If you’ve fallen in love with these Instant Pot Meatballs, you’re in for a treat! Meatballs are incredibly versatile and can be adapted to countless cuisines and dishes. Here are some more inspiring meatball recipes to satisfy your cravings, perfect for any occasion from family dinners to festive gatherings:
- Slow Cooker Homemade Meatballs and Marinara
- Slow Cooker Sweet and Sour Meatballs
- Slow Cooker Ultimate Party Meatballs
- Salisbury Steak Meatballs
- Meatball Parmesan Skillet
- Bacon Wrapped Meatballs
- Slow Cooker Spaghetti and Meatballs
- Slow Cooker Meatball Stroganoff
- Slow Cooker Swedish Meatballs
- Porcupine Meatballs
- Meatball Sub Casserole
Instant Pot Meatballs
Tender, flavorful homemade meatballs simmered in a rich marinara sauce, all prepared in your Instant Pot in about 30 minutes! An incredibly easy and satisfying family dinner.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings
Author: Brandie Skibinski
Ingredients
- 1 pound lean ground beef
- ½ pound pork sausage (regular, mild Italian, or spicy Italian)
- 1 cup Italian style panko breadcrumbs
- ½ cup grated parmesan cheese
- 2 large eggs
- ½ teaspoon salt
- 1 teaspoon garlic and herb seasoning
- 2 Tablespoons high smoke point oil (canola, vegetable, avocado, or sunflower)
- ⅓ cup water
- 32 ounce jar marinara sauce
- Cooked pasta for serving (optional)
Instructions
- In a large bowl, thoroughly mix together 1 pound lean ground beef, ½ pound pork sausage, 1 cup Italian style panko breadcrumbs, ½ cup grated parmesan cheese, 2 large eggs, ½ teaspoon salt, and 1 teaspoon garlic and herb seasoning until well combined. This is easiest with clean hands.
- Use an ice cream scoop (approx. 3 Tbsp size) to form the meat mixture into 12 large meatballs. You can also roll them by hand.
- Turn on the Sauté feature of an 8 quart or larger Instant Pot and set it to 6 minutes.
- Add 2 Tablespoons of high smoke point oil to the Instant Pot insert.
- Once the oil is hot, add the meatballs in batches (likely two batches) and sear each side for about 1-2 minutes, until nicely browned. We are just getting a nice color, not fully cooking them. Set seared meatballs aside.
- Cancel the Sauté function. Pour in ⅓ cup water and the 32 ounce jar of marinara sauce. Stir well, making sure to scrape up any browned bits from the bottom of the pot. This prevents a “burn” message.
- Carefully place all 12 meatballs into the pot, ensuring they are mostly covered by the sauce. Seal the lid on the Instant Pot and set it to Pressure Cook on high for 7 minutes.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then manually release any remaining steam.
- Serve the tender meatballs and rich sauce over your favorite cooked pasta and enjoy!
Notes
- Refer to the FAQ section above for ingredient substitutions, common questions, and additional tips.
- This recipe was tested in an 8-quart Instant Pot. If you have a smaller model, you may need to cook the meatballs in two batches to ensure the pot can come to pressure effectively without overfilling.
- If you encounter a “burn” notice, it often means something is stuck to the bottom of the pot or there isn’t enough liquid. Add a bit more water to the sauce, stir thoroughly, and ensure all brown bits are scraped off before attempting to pressure cook again.
Nutrition
Calories: 241kcal | Carbohydrates: 8g | Protein: 13g | Fat: 17g | Sodium: 721mg | Fiber: 2g | Sugar: 3g
Nutritional Disclaimer
The nutritional information provided is an estimate. As a general guide, if calorie counts and other nutritional values are crucial for your dietary needs, we recommend independently calculating them using your preferred online nutritional calculator and the specific brands of ingredients you use, as values can vary significantly.