Instant Pot Meatballs

Instant Pot Meatballs

These mouthwatering Instant Pot Meatballs are made with a savory blend of beef, sausage, and seasonings. They cook quickly in your Instant Pot and pair perfectly with pasta or on their own for a hearty and satisfying meal that the whole family will enjoy!

Course Appetizer, Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings meatballs

Calories 222kcal

Author Kylee Ayotte

Equipment

Ingredients

1 lb ground beef
½ lb pork sausage
1 cup panko breadcrumbs
½ cup parmesan cheese grated
2 large eggs
1 teaspoon garlic powder
2 teaspoons Italian seasoning
½ teaspoon salt
2 tablespoons vegetable oil
12 ounces marinara sauce

Optional

cooked pasta for serving
fresh herbs for garnish

Instructions

Make the meatballs

In a large mixing bowl, knead together the 1 lb ground beef, ½ lb pork sausage 1 cup panko breadcrumbs, ½ cup parmesan cheese, 2 large eggs and 1 teaspoon garlic powder, 2 teaspoons Italian seasoning, ½ teaspoon salt until well combined.

Form the meatballs

Use a large cookie scoop to form the meat mixture into 12 large balls.

Cook the meatballs

Set your instant pot to the brown/sear/sauté feature.
Add 2 tablespoons vegetable oil to the pot
Once the oil is hot, add the meatballs and sear on each side for 1-2 minutes or until browned. Depending on the size of your instant pot you may need to sear the meatballs in batches so as to not overcrowd the pan.
Once the meatballs are seared, but not fully cooked through, cancel the sauté function and stir in 12 ounces marinara sauce. Be sure to stir well and scrape up anything on the bottom of the pan.
Seal the instant pot and set it to pressure cook for 7 minutes.
Once the instant pot finishes cooking, allow it to naturally release for 5 minutes and then release any remaining steam.
Serve the meatballs and sauce hot over cooked pasta with fresh herbs if desired.

Notes

To store your Instant Pot Meatballs, place them in an airtight container or a sealed zip-top bag and keep them in the refrigerator for up to 3-4 days.

Freeze:

If you want to store them for a longer period, they can be frozen for up to 2-3 months. Thaw in the refrigerator and reheat with a little bit of sauce or water so they don’t dry out.

Nutrition