Instant Pot Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
411 kcal
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Course
Main Course, Dinner
Instant Pot Meatballs
Description
The recipe for Instant Pot Meatballs starts with lean ground beef mixed with grated onion, panko bread crumbs, Parmesan cheese, eggs, crushed garlic, and milk, seasoned with kosher salt, oregano, and black pepper. After forming the mixture into slightly smaller-than-golf-ball-sized meatballs, they are placed over a layer of spaghetti sauce inside a sprayed Instant Pot.
The meatballs cook under high pressure for 7 minutes, then naturally release pressure for 5 minutes before a quick release finishes the process. This cooking method results in tender meatballs deeply infused with sauce flavors without drying out. They can be served immediately over cooked pasta for a hearty meal.
The use of grated onion and Parmesan adds moisture and flavor, while the panko provides lightness and binding. Cooking in the sauce keeps the meatballs moist and ready to enjoy with minimal active prep time.
Ingredients
- 1 1/2 pounds ground beef lean
- 1/2 cup onion grated
- 1/2 cup panko bread crumbs
- 1/2 cup Parmesan Cheese grated
- 2 egg
- 2 cloves garlic crushed
- 2 tablespoons milk
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper ground
- 4 cups spaghetti sauce (see notes above)
Instructions
- Combine all ingredients (except spaghetti sauce) until well mixed. Mixing together with your hands works great.
- Form into balls using hands or small ice cream scoop. You want them to be slightly smaller than a golf ball.
- Spray bottom of Instant Pot with cooking spray and add spaghetti sauce.
- Place meatballs over the sauce, layering them if necessary. It's OK if they touch, just don't squish them too much.
- Place lid on Instant Pot and switch valve to "sealing". Press "Manual" and set to high pressure for 7 minutes.
- After you hear the timer go off, allow to slow release for another 5 minutes and then do the quick release (you do this by carefully switching the tab to "venting"). Remove lid from Instant Pot, stir.
- Serve over cooked pasta noodles.
Notes
- Use lean ground beef for better texture and less fat release during cooking.
- Grate onion finely to distribute moisture evenly throughout the meatballs.
- Form meatballs slightly smaller than a golf ball to ensure even cooking inside the Instant Pot.
- Layer meatballs gently over the sauce without overcrowding to allow consistent pressure cooking.
- Adjust seasoning to taste before cooking, as the sauce will mellow flavors slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 141mg | 47% |
| Sodium | 1513mg | 63% |
| Potassium | 911mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 171mg | 17% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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