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Easy Instant Pot Meatballs Made From Scratch

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Easy Instant Pot Meatballs made from scratch!

Ever since I was young I’ve always enjoyed meatballs. My mum always made her meatballs from scratch and today I’m sharing a super simple and easy Instant Pot meatball recipe. You can eat these with spaghetti or on subs! We chose subs! I’m sure you’ll love this meatball subs recipe as much as my family does! Enjoy!

meatball subs

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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!

This particular pressure cooker recipe uses ground beef.

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Meatball Sub Sandwich (makes 8)

  • Prep time: 5 minutes
  • Cook time: about 20 minutes
  • Total time: 25 minutes

INGREDIENTS NEEDED For Easy Instant pot Meatballs

Meatballs

  • 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

Remaining ingredients:

  • 1 cup of beef broth
  • 2 cups spaghetti sauce

Sandwiches:

  • 8 Top-sliced hot dog buns
  • 8 sliced provolone cheese
  • Parmesan cheese (optional)
  • Parsley, dried or fresh (optional)
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Busy Now? Why Not Pin This Meatball Recipe For Later!

instant pot meatball subs

how to make meatballs in the instant pot

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. 

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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. 

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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.

cooking meatballs int he instant pot

Garnish with Parmesan cheese, and parsley! Enjoy!

instant pot meatball subs

Enjoy!

instant pot meatball subs

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Don’t have time to make this recipe now? Pin it to Pinterest so you can save it for later! I appreciate all shares and am grateful for your support!

meatball subs 1
Instant Pot Meatballs Made From Scratch
Yield: 8

Instant Pot Meatballs Made From Scratch

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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About Angela Milnes

Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!

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