Instant Pot Italian Meatballs
Savor the flavors of Italy with these tender and juicy Instant Pot Italian Meatballs, a quick and easy recipe perfect for busy weeknights. Made with a flavorful blend of ground beef, ground pork, Parmesan cheese, and a medley of Italian seasonings, these meatballs are cooked to perfection in marinara sauce right in your Instant Pot. The optional step of browning the meatballs enhances their rich, savory taste, while the pressure-cooking method locks in moisture and ensures a melt-in-your-mouth texture in just 8 minutes. Serve them over pasta, zucchini noodles, or alongside crusty bread for a meal that’s both comforting and versatile. Perfect for meal prep or family dinners, this recipe is a delicious way to bring a taste of Italian cuisine to your table in under 30 minutes!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 lb Ground pork
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 Egg
- 3 Garlic cloves, minced
- 2 tbsp Fresh parsley, finely chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried Italian seasoning
- 2 tbsp Olive oil
- 24 oz Marinara sauce
- 0.5 cup Water
Instructions
In a large mixing bowl, combine the ground beef, ground pork, Parmesan cheese, breadcrumbs, milk, egg, minced garlic, parsley, salt, pepper, and Italian seasoning. Mix gently with your hands until all ingredients are evenly incorporated. Do not overmix.
Using a tablespoon or a small cookie scoop, portion the meat mixture and roll into balls approximately 1.5 inches in diameter. Set the meatballs aside on a plate.
Set the Instant Pot to the 'Sauté' setting and heat the olive oil. Working in batches, brown the meatballs on all sides. This step is optional but adds great flavor. Remove the browned meatballs and set them aside.
Turn off the 'Sauté' function and pour the marinara sauce and water into the Instant Pot. Stir to combine.
Add the meatballs back into the Instant Pot, ensuring they are submerged in the sauce. Do not overcrowd; stack gently if needed.
Secure the lid on the Instant Pot and set the valve to 'Sealing.' Select the 'Pressure Cook' or 'Manual' setting on high pressure and set the timer for 8 minutes.
Once the cooking cycle is complete, perform a natural release for 5 minutes, then manually release any remaining pressure by carefully turning the valve to 'Venting.'
Open the lid and gently stir the meatballs in the sauce. They should be tender and fully cooked. If desired, switch to 'Sauté' mode and simmer the sauce for a few more minutes to thicken.
Serve the meatballs hot with your choice of pasta, zoodles, or on their own with crusty bread. Garnish with additional Parmesan and parsley, if desired.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.6 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
