0 from 3 votes
Instant Pot Meatballs
These mouthwatering Instant Pot Meatballs are made with a savory blend of beef, sausage, and seasonings. They cook quickly in your Instant Pot and pair perfectly with pasta or on their own for a hearty and satisfying meal that the whole family will enjoy!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 meatballs
Calories: 222 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 1 lb ground beef
- ½ lb pork sausage
- 1 cup panko breadcrumbs
- ½ cup Parmesan Cheese grated
- 2 large eggs
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 12 ounces marinara sauce
Optional
- cooked pasta for serving
- fresh herbs for garnish
Instructions
Make the meatballs
- In a large mixing bowl, knead together the ground beef, pork sausage, breadcrumbs, parmesan cheese, eggs and seasonings until well combined.
Cup of Yum
Form the meatballs
- Use a large cookie scoop to form the meat mixture into 12 large balls.
Cook the meatballs
- Set your instant pot to the brown/sear/sauté feature.
- Add the cooking oil to the pot
- Once the oil is hot, add the meatballs and sear on each side for 1-2 minutes or until browned. Depending on the size of your instant pot you may need to sear the meatballs in batches so as to not overcrowd the pan.
- Once the meatballs are seared, but not fully cooked through, cancel the sauté function and stir in the marinara sauce. Be sure to stir well and scrape up anything on the bottom of the pan.
- Seal the instant pot and set it to pressure cook for 7 minutes.
- Once the instant pot finishes cooking, allow it to naturally release for 5 minutes and then release any remaining steam.
- Serve the meatballs and sauce hot over pasta if desired.
Notes
- To store your Instant Pot Meatballs, place them in an airtight container or a sealed zip-top bag and keep them in the refrigerator for up to 3-4 days.
- Freeze:
- If you want to store them for a longer period, they can be frozen for up to 2-3 months. Thaw in the refrigerator and reheat with a little bit of sauce or water so they don’t dry out.
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
4g
(1%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
357mg
(15%)
Potassium
180mg
(5%)
Fiber
0.4g
(2%)
Sugar
0.4g
(1%)
Vitamin A
92IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12meatballs
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 357mg | 15% |
| Potassium | 180mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.