Pressure Cooker Meatballs
Juicy, flavorful, and ready in just a fraction of the time, these Pressure Cooker Meatballs are a game-changer for weeknight dinners! Made with a savory blend of ground beef and pork, Parmesan cheese, and fresh parsley, these meatballs are perfectly seasoned and browned to perfection before being simmered in a rich tomato sauce infused with Italian herbs. The pressure cooker locks in moisture and enhances the flavors, delivering tender meatballs that melt in your mouth. Serve them over spaghetti, rice, or with crusty bread for a hearty, comforting meal the whole family will love. Whether you're in a rush or simply craving classic Italian flavors, this quick and easy recipe is bound to become a household favorite. Perfect for busy nights, meal prepping, or even entertaining, these pressure cooker meatballs will elevate your dinner game in no time!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 0.25 cup Milk
- 1 Egg
- 3 cloves Garlic, minced
- 2 tbsp Parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 28 oz Crushed tomatoes
- 0.5 cup Chicken broth
- 1 tsp Italian seasoning
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, salt, and black pepper. Mix until just combined; avoid overmixing.
Roll the mixture into 1.5-inch diameter meatballs and place them on a plate or tray. This should yield approximately 16-18 meatballs.
Set your pressure cooker to the sauté mode and heat the olive oil.
Brown the meatballs in batches, ensuring all sides are browned evenly. This step adds flavor, but you do not need to cook them through. Once browned, set the meatballs aside on a plate.
In the same pot, add the crushed tomatoes, chicken broth, and Italian seasoning. Stir well to deglaze the pot and scrape up any browned bits from sautéing the meatballs.
Carefully place the browned meatballs back into the sauce in a single layer, ensuring they are submerged but not overcrowded.
Seal the lid on the pressure cooker and set it to high pressure for 7 minutes.
Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then perform a quick release for any remaining pressure.
Open the lid carefully and gently stir the meatballs to coat them in the sauce.
Serve the meatballs hot over spaghetti, rice, or with a side of crusty bread. Garnish with additional chopped parsley or grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 10.1 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1021 mg | 22% | |
*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.
