Instant Pot Meatballs
Cook homemade meatballs and sauce in no time with an Instant Pot. Get tender, flavorful results every time with our easy-to-follow recipes.
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!
Why You’ll Love It
Quick and flavorful. Pressure cooking cuts the time in half while infusing the meatballs with deep, rich tomato flavor.
Perfect texture. The meatballs turn out tender and juicy every time without constant monitoring.
Versatile serving options. Enjoy them with pasta, sandwiches, or polenta for an easy, satisfying meal.
Ingredient Notes
- Ground beef: Use lean ground beef (85/15) for meatballs that are juicy but not greasy.
- Breadcrumbs: Panko gives a lighter texture; regular breadcrumbs can be substituted.
- Milk: Keeps the meat mixture moist and tender.
- Parmesan cheese: Adds flavor and helps bind the meatballs.
- Herbs: Parsley and Italian seasoning bring freshness to the mix.
- Crushed tomatoes and sauce: Create the rich base for the sauce—choose a good quality brand for best flavor.
- Beef stock or water: Prevents scorching and helps build steam for the pressure cycle.
- Tomato paste and basil: Thicken and finish the sauce with balanced sweetness and herb flavor.
Steps to Make Instant Pot Meatballs
- Combine the ground beef, breadcrumbs, milk, cheese, herbs, and seasonings in a large bowl. Shape into small meatballs and set aside.
- Turn the Instant Pot to sauté and cook the onion and garlic in olive oil until translucent. Cancel sauté.
- Pour in the stock or water and scrape up any browned bits from the bottom.
- Combine the crushed tomatoes and tomato sauce, then spoon over the stock—do not stir.
- Add the meatballs to the pot, pressing gently to submerge.
- Lock the lid, set to sealing, and cook on high pressure for 9 minutes. Let pressure release naturally for 5 minutes, then quick release.
- Stir in tomato paste, basil, salt, and pepper. Simmer briefly to thicken the sauce.
- Serve hot with pasta or bread and a sprinkle of Parmesan.
Tips for Perfect Instant Pot Meatballs
- Use fairly lean beef—85/15 gives the best balance of flavor and texture without excess grease.
- Panko breadcrumbs keep the meatballs soft and light; avoid compacting the mixture when forming them.
- Don’t stir the tomatoes and stock together before pressure cooking—the liquid layer at the bottom prevents burn warnings.
- If your beef stock is salty, hold back on adding salt until after cooking and taste before seasoning further.
- Let the meatballs rest in the sauce for a few minutes after cooking so they absorb more flavor.
Make-Ahead Tip
- Form the meatballs and prepare the sauce up to a day ahead. Store both separately in the refrigerator, then combine and cook in the Instant Pot when ready for dinner.
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 inches in diameter—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 ground beef. If the turkey is very lean, add a few tablespoons of olive oil or butter to the meatball mixture.
- 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.
How to Store and Reheat
Refrigerate: Cool completely and store meatballs and sauce in an airtight container for up to 4 days.
Freeze: Transfer to freezer-safe containers, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.
To Reheat: Warm gently in a saucepan over medium-low heat until heated through, or reheat individual portions in the microwave.
Instant Pot Meatballs
Ingredients
For the Meatballs
- 2 pounds ground beef, lean (85/15 to 90/10)
- 2 large eggs
- 1 1/2 teaspoons garlic, minced
- 1/3 cup 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 onion, finely chopped
- 2 teaspoons minced garlic
- 3/4 cup water , or beef stock, unsalted
- 56 ounces crushed tomatoes, (2 large cans)
- 8 ounces can tomato sauce, (1 small can)
For Finishing
- 6 ounces tomato paste, (1 small can)
- 2 tablespoons chopped basil, fresh, 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!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
