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!
Ingredients
For the Meatballs
- 2 pounds lean ground beef
- 2 large eggs
- 1 ½ tsp minced garlic
- ½ cup finely chopped onion
- ½ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- ¼ cup milk
- 3 tbsp chopped parsley
- 1 tsp Italian seasoning
- 1 ½ tsp kosher salt
- ½ tsp freshly ground black pepper
For the Sauce
- 1 ½ tbsp olive oil
- ⅓ cup onion, finely chopped
- 2 tsp minced garlic
- ¾ cup low sodium beef stock or water
- 2 (28-ounce) cans crushed tomatoes
- 1 (8-ounce) can tomato sauce
For Finishing
- 1 (6-ounce) can tomato paste
- 2 tbsp chopped fresh basil, or 2 teaspoons dried basil
- ½ tsp freshly ground black pepper
- ¼ to ½ tsp crushed red pepper flakes (optional)
- 2 tsp granulated sugar (optional)
- Kosher salt, to taste
- Grated Parmesan cheese, for serving
Recommended Equipment
Instructions
- Have the ingredients measured and ready.
- Combine the ground beef, eggs, 1 1/2 teaspoons of minced garlic, 1/2 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.2 pounds lean ground beef | 2 large eggs | 1 1/2 tsp minced garlic | 1/2 cup finely chopped onion | 1/2 cup panko breadcrumbs | 1/3 cup grated Parmesan cheese | 1/4 cup milk | 3 tbsp chopped parsley | 1 tsp Italian seasoning | 1 1/2 tsp kosher salt | 1/2 tsp freshly ground black pepper
- 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.1 1/2 tbsp olive oil | 1/3 cup onion | 2 tsp minced garlic
- Add the beef stock or water 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.3/4 cup low sodium beef stock or water | 2 (28-ounce) cans crushed tomatoes | 1 (8-ounce) can tomato sauce
- 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.
- Add the tomato paste, basil, freshly ground black pepper, crushed pepper flakes, and sugar if using. Taste and season with kosher salt as needed. Stir and simmer for 10 minutes or until thickened.1 (6-ounce) can tomato paste | 2 tbsp chopped fresh basil | 1/2 tsp freshly ground black pepper | 1/4 to 1/2 tsp crushed red pepper flakes (optional) | 2 tsp granulated sugar (optional) | Kosher salt
- Serve with pasta and extra Parmesan cheese, if desired. Enjoy!Grated Parmesan cheese
Nutrition
Calories: 466kcalCarbohydrates: 27gProtein: 28gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 132mgSodium: 1491mgPotassium: 1269mgFiber: 6gSugar: 15gVitamin A: 1121IUVitamin C: 28mgCalcium: 172mgIron: 6mg
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.
Tried this recipe?Let us know how it was!