Instant Pot Meatballs: Juicy and Flavor-Packed in 40 Minutes!
I used to think making meatballs from scratch was a time-consuming labor of love that was best left for lazy Sundays. But once I discovered how easy and foolproof they are in the Instant Pot, I completely changed my tune.
Now, tender, juicy meatballs in a rich, flavorful sauce are just a quick pressure cooking cycle away, and I couldn’t be happier about it.
These Instant Pot Meatballs are everything you want in a homemade meal: perfectly seasoned, melt-in-your-mouth soft, and simmered in a sauce that’s thick, savory, and just the right amount of tangy.
Plus, making meatballs in the Instant Pot ensures they don’t fall apart or get all dry and rubbery, and you don’t have to spend your time browning or watching over them as they simmer.
In just 30 minutes, you can serve delicious meatballs over pasta, in a sub, or sneaking a few straight with your favorite side for an easy and satisfying dinner.
Why You’ll Love This Recipe
- Rich and flavorful: Tender and delicious meatballs simmered in marinara
- Quick and easy: Cooks in just 15 minutes with minimal hands-on time
- Versatile: Can be customized and enjoyed any way you want with any side of your choice
- Perfect for meal prep: Easy to make ahead and store for quick meals throughout the week
Ingredients & Substitutions
- 1 lb. ground beef (or ground turkey)
- 1 cup Italian-style seasoned breadcrumbs (or regular breadcrumbs)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (or 2 tablespoons dried parsley)
- 1 large egg (helps bind the meatballs together)
- 2 cloves garlic, grated (or 1 teaspoon garlic powder)
- 1 small onion, grated (or 1 teaspoon onion powder)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar marinara sauce, homemade or store-bought (can be substituted with tomato or spaghetti sauce)
- Cooking spray
Prep & Cook Time
| Item | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 8 minutes cooking time + 15 minutes for the Instant Pot to build pressure |
| Release Time | 10 minutes |
| Total Time | 43 minutes |
How to Make Instant Pot Meatballs
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, egg, grated garlic, grated onion, salt, and pepper. Mix gently with your hands.
- Roll the mixture into 1-inch meatballs, being careful not to make them too compact. You can use your hands or an ice cream scoop for this step.
- Spray the bottom of your Instant Pot with cooking spray. Then pour the marinara sauce into your Instant Pot.
- Add the meatballs one by one into your Instant Pot. You can stack them up or arrange them in one layer.
- Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
- Allow the Instant Pot to release pressure naturally for around 5 minutes, then do a quick pressure release for another 5 minutes.
- Garnish with more Parmesan and fresh parsley, and serve over pasta or with any side of your choosing!
Expert Tips for Perfect Meatballs
- Brown the meatballs first. The recipe skips browning to make things quicker and more convenient. But if you have the time, go ahead and perform this step to add depth and flavor to your meatballs.
- Try different proteins. For example, go for a mix of ground pork sausage and ground beef for a meatier taste.
- Season the breadcrumbs. If using regular breadcrumbs, don’t forget to season them! Even mixing in a teaspoon of Italian seasoning can make a huge difference.
- Add water to thin the sauce out. If your sauce is too thick (especially if you use tomato sauce instead of marinara), you may get a “Burn” notice. You can avoid this by adding a 1/2 cup of water to your sauce if it thickens too much.
- Make it healthier. For a more wholesome meal, use ground turkey and serve the meatballs with zoodles (zucchini noodles) or roasted veggies.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Protein | 20g |
| Fat | 15g |
| Carbohydrates | 10g |
| Sodium | 500mg |
Common Questions About Instant Pot Meatballs
Can I make these meatballs ahead of time?
Yes! You can roll and store them in the refrigerator for up to 24 hours before cooking. You can also freeze uncooked meatballs for up to 3 months.
How do I store leftovers?
Store cooked meatballs in an airtight container in the fridge for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months.
Can I make these without breadcrumbs?
Yes! Swap the breadcrumbs for almond flour or quick oats for a gluten-free option.
Can I double this recipe?
Yes! Just make sure you don’t overcrowd the Instant Pot.
Enjoy Homemade Meatballs Without the Hassle!
If you don’t know what to make for dinner tonight, why not try this recipe and see how effortless and delicious these Instant Pot meatballs are?
Each bite offers tender, savory goodness, proving that the best comfort food is easy, satisfying, and delicious!
