Best Instant Pot Meatball Recipe
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. These Instant Pot Meatballs are perfect to eat with spaghetti or on subs! Enjoy!
Contents
Why You’ll Love This Meatball 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.
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.
How To Make This Instant Pot Meatball Recipe
Step One: Add all ingredients for meatballs to a bowl. Mix well, ensuring the meatballs are on the smaller side for thorough cooking. Ensure the meatballs are on the smaller side. Use a small cookie scoop to measure, and with your hands, roll them into balls.
Step Two: 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 them 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.
Step Three: Remove the trivet with the meatballs and set it aside. Pour out the broth and turn your Instant Pot onto Sauté mode. Place your meatballs back in and sauté to make them nice and crisp for about 4 minutes. Once done, pour over your sauce, and mix well.
Step Four: Slice 1 slice of provolone in half. Place in your bun, one on each side. Add meatballs between the cheese Microwave for 1 minute or in the oven at 350 degrees for about 5 minutes to melt the cheese and warm the bread. Garnish with Parmesan cheese and parsley.
Tips For Nailing This Easy Recipe
- Spread Out Evenly: Spread your meatballs out evenly int he pot to allow them to cook at the same level.
- From Frozen: If you’ve made these meatballs in advance and want to cook from frozen you can do so in the Instant pot. Frozen meatballs will simply need an extra 1 minute of pressure cooking time to cook through.
Variations
- Italian Twist: If you love Italian meatballs, add some marinara sauce or pasta sauce to your pressure cooker meatballs for added flavor.
- Storage & Reheating Instructions
- Refrigeration: Store leftover meatballs in the fridge below 40°F (4°C) and consume within 3-4 days for best taste and safety. For longer storage, freeze them.
- Freezing: Freeze fresh meatballs on a baking sheet, then transfer to a labeled freezer bag. They’ll stay fresh for 2-3 months without losing taste or texture.
- Reheating: Reheat meatballs to 165°F (74°C) to ensure safety. Microwave conveniently or use an oven/stovetop for better flavor. Add extra time if reheating from frozen.
Best Sides For Meatball Subs?
- Garlic Parmesan Fries: Crispy fries seasoned with garlic, Parmesan cheese, and parsley make a delicious and indulgent side dish that pairs perfectly with meatball subs.
- Italian Chopped Salad: Toss together a refreshing Italian chopped salad with crisp lettuce, tomatoes, cucumbers, olives, and Italian dressing. The crispness of the salad provides a light and refreshing contrast to the hearty meatball subs.
- Roasted Vegetables: Roast a variety of vegetables such as zucchini, bell peppers, and onions with olive oil, salt, and pepper until tender and caramelized. The roasted veggies add a burst of flavor and nutrients to the meal, balancing out the richness of the meatball subs.
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 Meatball Recipe
Ingredients
Ingredients For Meatballs
- 1 Egg
- 1 lb. Ground Beef
- 1 cup Parmesan Cheese grated
- 1 cup Breadcrumbs
- 1 TBSP Onion Powder
- 1 TBSP Minced Garlic
- 2 TBSP Italian Seasoning
- Salt and Pepper
- 1 cup Beef Broth
- 2 cups Spaghetti Sauce
Ingredients for sandwich
- 8 Hot Dog Buns
- 8 Provolone Cheese Sliced
- 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!
Notes
Nutrition
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