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Instant Pot Meatballs

Pressure-cooked meatballs and sauce finished with pasta.
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You’ll love the convenience and flavor of homemade Instant Pot meatballs! This recipe delivers tender and delicious meatballs in no time!

Ingredients

Scale

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

  1. Gather Ingredients: Have the ingredients measured and ready. Ingredients for meatballs and sauce.
  2. 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. Meatball preparation.
  3. 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. Sauté onion and garlic.
  4. 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. Instant Pot with meatballs and tomato sauce.
  5. 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. Instant Pot valve.
  6. 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. Finishing the Instant Pot sauce.
  7. Serve: Serve with pasta and extra Parmesan cheese, if desired. Enjoy! Meatballs and sauce shown on spaghetti with garlic bread.

Find it online: https://classic-recipes.com/instant-pot-meatballs-and-sauce/