Instant Pot Meatballs
Instant Pot meatballs in marinara sauce make an easy dinner! Just add the uncooked meatballs and sauce to the pressure cooker, and you’ll have tender, flavorful meatballs in 30 minutes.
Equipment
Ingredients
- 1 pound 80% lean ground beef , could sub with half ground pork
- 1 large egg , beaten
- ¼ cup breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup finely chopped onion
- 2 teaspoons minced garlic
- ¾ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 Tablespoons chopped fresh Italian Flat leaf parsley
- 32 ounces marinara sauce ,1 jar which equals about 3 1/2 cups
For serving (optional): Cooked noodles, parmesan cheese, basil or parsley
Instructions
- Combine 1 pound meat, 1 egg, 1/4 cup breadcrumbs, 1/4 cup Parmesan cheese, 3/4 teaspoon salt, 2 teaspoons garlic, 1/4 cup onion, 1/4 teaspoon black pepper and 2 Tablespoons parsley in a bowl. Stir just until combined, do not over mix. Add a Tablespoon of water as needed to keep a wet mixture.
- Pour 32 ounces marinara sauce along with 1/2 cup water into the Instant Pot.
- Form the meat into 1 1/2" balls using a medium cookie scoop or spoon to scoop the meat.
- Add the meatballs into the Instant pot on top of the sauce. Be careful not to push the meatballs too tightly down. It's okay if they're layered on top of each other a little.
- Place the lid onto the Instant Pot and turn the valve to sealing. Then hit pressure cook and set the time for 7 minutes on high pressure. It will take about 15 minutes to build pressure. Once the time is up, let it naturally release the steam for about 5 to 10 minutes and then carefully turn the valve with hot pads and then remove lid.
- Serve. Use a measuring cup to remove any fat that has risen on top of the sauce. Then stir and top meatballs with fresh basil or parsley. Serve meatballs on their own or serve over spaghetti noodles.
Notes
Substitutes:
- You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic and onions. You may also use 2 teaspoons dried parsley if you do not have fresh.
- If I have pork on hand, I like to use 1/2 pound ground beef and 1/2 pound ground pork. It creates juicier meatballs. You could also do half ground beed and half ground turkey to cut back on fat.
Nutrition
Serving: 4meatballs, Calories: 250kcal, Carbohydrates: 13g, Protein: 19g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 1241mg, Potassium: 770mg, Fiber: 3g, Sugar: 7g, Vitamin A: 843IU, Vitamin C: 13mg, Calcium: 95mg, Iron: 4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
