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Best Instant Pot Meatball Recipe

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Ready for a delicious shortcut in the kitchen? Our Instant Pot Meatball Recipe is here to make mealtime a breeze! Imagine juicy, flavorful meatballs cooked to perfection in a flash. It’s quick, it’s easy, and it’s downright tasty – the perfect solution for a hassle-free, mouthwatering dinner. Let’s get cooking!”

These Instant Pot Meatballs are perfect to eat with spaghetti or on subs! Enjoy!

meatball subs

Why You’ll Love This Recipe

  • Tender and Juicy: These meatballs are cooked perfectly in the Instant Pot for a succulent bite.
  • Versatile Dish: Serve them with pasta, on subs, or solo as a crowd-pleasing appetizer.
  • Easy Cleanup: With the Instant Pot, you’ll have less mess in the kitchen to worry about.
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Recipe Ingredients

Meatballs

  • Egg: Acts as a binding agent, helping to hold the meatball mixture together and prevent it from falling apart.
  • Ground beef: Provides the main base for the meatballs, giving them their rich and savory flavor.
  • Parmesan cheese, grated: Adds a deliciously tangy and nutty flavor to the meatballs, enhancing their overall taste.
  • Breadcrumbs: Absorb any excess moisture, preventing the meatballs from becoming too dense.
  • Onion powder: Adds a subtle and savory onion flavor to the meatballs, enhancing their overall taste profile.
  • Minced garlic: Provides a robust and aromatic flavor to the meatballs, giving them a delicious depth of flavor.
  • Italian seasoning: Adds an authentic Italian taste to the meatballs.
  • Salt and pepper: Enhance the overall flavor of the meatballs, adding depth and balance.

Remaining ingredients:

  • Beef broth: Used to create a flavorful cooking liquid for the meatballs. It adds richness and depth to the dish.
  • Spaghetti sauce: Serves as a flavorful and tangy sauce to coat the meatballs, adding an extra layer of deliciousness.

Sandwiches:

  • Top-sliced hot dog buns: Provide the perfect vessel for holding the meatballs and sauce in a sandwich form.
  • Provolone cheese: Adds a melty and creamy texture to the sandwiches, complementing the flavors of the meatballs and sauce.
  • Parmesan cheese (optional): Can be sprinkled on top of the sandwiches to add an extra layer of cheesy goodness.
  • Parsley, dried or fresh (optional): Can be used as a garnish to add a pop of freshness and a touch of color to the sandwiches.
Instant Pot Meatballs Ingredients

How To Make Instant Pot Meatballs?

Add all ingredients for meatballs to a bowl. Mix well. I prefer to use my hands, but you can use a hand mixer or spoon. 

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You want to make sure the meatballs are on the smaller side, so they cook all the way through. I used a small cookie scoop to measure, and with my hands, rolled into a ball. 

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Add 1 cup of beef broth to the bottom of your Instant Pot. Place the trivet inside the pot. Add your meatballs evenly on the trivet. You can layer up!

Cook on High Pressure for 7 minutes. Allow it to naturally release for 10 minutes, then manually release until all the pressure is gone. 

Remove the trivet with the meatballs on. Set aside on a place or cutting board. Pour out your broth. Turn your Instant Pot onto Sauté mode. 

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Place your meatballs back in and sauté to make the meatballs nice and crisp for about 4 minutes. 

Once done, pour over your sauce, and mix well. 

Sliced 1 slice of provolone in half. Place in your bun, one on each side. Add meatballs between the cheese (I used 3 meatballs per sandwich). Microwave for 1 minute or in oven at 350 degrees for about 5 to melt your cheese and warm your bread.

Garnish with Parmesan cheese, and parsley! Enjoy!

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Enjoy!

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What To Serve With This Recipe?

  • Garlic Parmesan Roasted Vegetables: Toss a medley of colorful veggies with garlic, Parmesan, and olive oil. Roast until golden perfection.
  • Creamy Mashed Potatoes: Fluffy potatoes blended with butter and cream, a classic pairing that complements savory meatballs.
  • Caprese Salad Skewers: Cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze – a refreshing and light side.
  • Spinach and Feta Stuffed Mushrooms: Mix spinach, feta, and breadcrumbs for a flavorful stuffing in button mushrooms. Bake until golden.
  • Pesto Pasta Salad: Cooked pasta tossed with vibrant pesto, cherry tomatoes, and pine nuts for a zesty pasta side.
  • Crispy Garlic Bread: Sliced baguette brushed with garlic-infused butter, then toasted until golden brown for the perfect crunchy companion.
  • Quinoa Pilaf with Roasted Almonds: Nutty quinoa mixed with roasted almonds, creating a wholesome and satisfying side dish.
  • Cucumber Avocado Salsa: A refreshing blend of diced cucumber, creamy avocado, red onion, and cilantro tossed in lime juice – a cool contrast to hearty meatballs.

FAQ’S

What Is the Best Meat to Make Meatballs?

Traditionally meatballs are made from minced beef also known as ground beef. However you can have turkey meatballs and chicken meatballs as alternatives and they taste just as good!

Instant Pot Meatballs Made From Scratch

Instant Pot Meatballs Made From Scratch

Yield: 8
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This Instant Pot Meatballs Recipe is one of the easiest and quick to make meal yet it will still turn out delicious upon making. Try this one now!

Ingredients

  • 1 egg
  • 1 lb. ground beef
  • 1 cup of Parmesan cheese, grated
  • 1 cup breadcrumbs
  • 1 TBSP onion powder
  • 1 TBSP minced garlic
  • 2 TBSP Italian seasoning
  • Salt and pepper to taste
  • 1 cup of beef broth
  • 2 cups spaghetti sauce
  • Ingredients for sandwich:
  • 8 Top-sliced hot dog buns
  • 8 sliced provolone cheese
  • Parmesan cheese (optional)
  • Parsley, dried or fresh (optional)

Instructions

    Add all ingredients for meatballs to a bowl. Mix well. I prefer to use my hands, but you can use a hand mixer or spoon. 

    You want to make sure the meatballs are on the smaller side, so they cook all the way through. I used a small cookie scoop to measure, and with my hands, rolled into a ball. 

    Add 1 cup of beef broth to the bottom of your Instant Pot. Place the trivet inside the pot. Add your meatballs evenly on the trivet. You can layer up!

    Cook on High Pressure for 7 minutes. Allow it to naturally release for 10 minutes, then manually release until all the pressure is gone. 

    Remove the trivet with the meatballs on. Set aside on a place or cutting board. Pour out your broth. Turn your Instant Pot onto Sauté mode. 

    Place your meatballs back in and sauté to make the meatballs nice and crisp for about 4 minutes. 

    Once done, pour over your sauce, and mix well. 

    Sliced 1 slice of provolone in half. Place in your bun, one on each side. Add meatballs between the cheese (I used 3 meatballs per sandwich). Microwave for 1 minute or in oven at 350 degrees for about 5 to melt your cheese and warm your bread.

    Garnish with Parmesan cheese, and parsley! Enjoy!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 560Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 106mgSodium: 1340mgCarbohydrates: 45gFiber: 3gSugar: 8gProtein: 36g

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