Cooking homemade meatballs in an Instant Pot pressure cooker is an excellent way to achieve perfectly tender and flavorful results quickly, and with minimal effort. Pressure cooking infuses the meatballs with the rich flavors of the tomato sauce, all in a fraction of the time compared to the traditional long-simmering method. Whether preparing a weeknight dinner or a special meal for family and friends, these Instant Pot meatballs in rich tomato sauce are sure to become a favorite!
How to Serve Instant Pot Meatballs
Spaghetti and Meatballs: Toss spaghetti with some of the sauce and top with the meatballs. Sprinkle with Parmesan cheese and fresh chopped basil or parsley.
Meatball Sub: Toast split sub rolls and place meatballs and sauce on the rolls. Top with mozzarella or provolone cheese and place under the broiler until the cheese is bubbly and melted.
Meatballs on Polenta: Prepare polenta with cheese and top with the meatballs and sauce.
Meatballs With Garlic Bread: Enjoy the meatballs and sauce with toasted garlic bread or pull-apart garlic loaf for dipping.
Recipe Variations
- Arrabbiata Meatballs and Sauce: Add 1/2 teaspoon of crushed red pepper flakes to the meatball mixture and 1/2 teaspoon to the sauce, and use half spicy Italian sausage and half ground beef.
- Cheese-Stuffed: Make the meatballs larger—about 1 1/2—and tuck a small cube of mozzarella cheese into the center of each one.
- Turkey Meatballs: Use part or all ground turkey thighs instead of the ground beef. Add a few tablespoons of olive oil or butter to the meatball mixture if the turkey is very lean.
- Bolognese: Make it a Bolognese-style sauce by sautéing some diced carrots and celery with the onions and garlic, and finish with a bit of milk or cream just before it’s done.
Tips
- Since the meatballs are cooked in the sauce, we recommend fairly lean ground beef. I like a ratio of 85/15 because it maintains juiciness and flavor but isn’t overly fatty.
- We recommend panko breadcrumbs because they give the meatballs a lighter texture.
- Avoid stirring the sauce mixture and stock or water together. The stock or water layer helps to deglaze the Instant Pot and keeps the thicker sauce from producing a burn warning. It might work mixed, but crushed tomatoes—depending on thickness—can scorch.
- If the beef stock is low sodium or salty, avoid adding the salt until you add the tomato paste. Taste and adjust as needed.
How to Store
- Refrigerate completely cooled meatballs and sauce in an airtight container and enjoy within 3 to 4 days.
- To freeze, transfer the meatballs and sauce to freezer containers. Label the containers with the name and date and freeze for up to 3 months. Defrost the meatballs in the refrigerator overnight.
- Reheat thawed meatballs and sauce in a saucepan on the stovetop over medium-low heat until heated through.
Instant Pot Meatballs
You’ll love the convenience and flavor of homemade Instant Pot meatballs! This recipe delivers tender and delicious meatballs in no time!
- Prep Time: 20 minutes
- Pressure Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 49 minutes
- Yield: 8 servings 1x
- Category: Meatballs, Pasta Sauce
- Method: Pressure Cook
- Cuisine: Italian
Ingredients
For the Meatballs
- 2 pounds ground beef, lean (85/15 to 90/10)
- 2 large eggs
- 1 1/2 teaspoons minced garlic
- 1/3 cup chopped onion (finely chopped)
- 1/2 cup panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup milk
- 3 tablespoons parsley, chopped
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Sauce
- 1 1/2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 teaspoons minced garlic
- 3/4 cup water or beef stock (unsalted)
- 2 28-ounce cans crushed tomatoes
- 1 8-ounce can tomato sauce
For Finishing
- 1 6-ounce can tomato paste
- 2 tablespoons fresh chopped basil (or 2 teaspoons dried basil)
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons sugar (optional)
- Grated Parmesan cheese (for serving)
Instructions
- Gather Ingredients: Have the ingredients measured and ready.
- Prepare the Meatballs: Combine the ground beef, eggs, 1 1/2 teaspoons of minced garlic, 1/3 cup minced onion, breadcrumbs, Parmesan cheese, milk, parsley, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of pepper. Mix thoroughly and shape into 1-inch meatballs; place them on a plate or tray and set aside.
- Sauté the Aromatics: With the Instant Pot on sauté, heat the olive oil. Add 1/3 cup of finely chopped onion and 2 teaspoons of minced garlic and cook, stirring, until the onion is translucent. Cancel the sauté function.
- Combine Ingredients: Add the beef stock and scrape up any browned bits from the bottom of the pan. In a bowl, combine the crushed tomatoes and tomato sauce. Without stirring, spoon the sauce mixture over the beef stock. Add the meatballs to the sauce, pushing them down lightly, but do not stir.
- Pressure Cook: Lock the lid in place and ensure the venting knob is on “sealing.” Choose high pressure and set the timer for 9 minutes. Let the pressure come down manually for 5 minutes then do a quick release. Remove the lid and choose the sauté function.
- Finish the Dish: Add the tomato paste, salt (1 teaspoon or to taste), pepper, crushed pepper flakes, and sugar if using. Stir and simmer for 10 minutes or until thickened. Taste and adjust seasonings.
- Serve: Serve with pasta and extra Parmesan cheese, if desired. Enjoy!
