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This hearty Instant Pot meatball recipe has revolutionized my weeknight dinner routine. By skipping the browning step, you can create tender, flavorful meatballs in a fraction of the time it would take with traditional methods. The sauce becomes infused with savory goodness while the meatballs cook to perfection.
I discovered this technique during a particularly chaotic Tuesday when my kids were starving and homework was piling up. Now it's our go-to meal when time is tight but we still want something homemade and delicious.
Ingredients
- Ground beef: lean beef provides the best flavor while keeping the fat content reasonable. Look for 85/15 for the ideal balance
- Grated onion: infuses moisture and flavor throughout the meat without large chunks
- Panko bread crumbs: creates a lighter texture than standard bread crumbs for more tender meatballs
- Parmesan cheese: adds umami richness and helps bind the mixture
- Eggs: essential for binding everything together
- Garlic: fresh is always best for authentic flavor
- Milk: keeps the meatballs moist during pressure cooking
- Kosher salt: enhances all the flavors
- Oregano: provides that classic Italian herb note
- Black pepper: adds a subtle heat
- Spaghetti sauce: use your favorite jarred sauce for convenience or homemade if you have it
Step-by-Step Instructions
- Mix the meatball ingredients:
- Combine ground beef, grated onion, panko, Parmesan, eggs, garlic, milk, salt, oregano, and pepper in a large bowl. Use your hands to gently mix until just combined. Be careful not to overmix or your meatballs will become tough and dense.
- Form the meatballs:
- Shape the mixture into balls slightly smaller than golf balls using your hands or a small ice cream scoop. Consistency in size ensures even cooking. This recipe should yield about 24–30 meatballs depending on your preferred size.
- Prepare the Instant Pot:
- Spray the bottom of your Instant Pot with cooking spray to prevent sticking, then pour in the spaghetti sauce. This creates a buffer between the meatballs and the pot to prevent burning.
- Add the meatballs:
- Gently place the raw meatballs into the sauce, layering them if necessary. They can touch but avoid squishing them together. The sauce will help cook them evenly while keeping them moist.
- Pressure cook:
- Secure the lid on your Instant Pot and set the valve to sealing position. Select Manual or Pressure Cook on high pressure for 7 minutes. The pot will take several minutes to come to pressure before the cooking time begins.
- Release pressure:
- After cooking completes, allow a 5-minute natural pressure release, then carefully perform a quick release by turning the valve to venting. Stand back to avoid the steam.
- Finish and serve:
- Remove the lid, gently stir the meatballs in the sauce, and serve over your favorite pasta.
The grated onion is my secret weapon in this recipe. My Italian grandmother taught me that grating rather than chopping the onion distributes the flavor and moisture more evenly throughout the meat mixture. It makes such a difference in the final texture of the meatballs.
Make Ahead Options
These meatballs are perfect for meal prep and actually taste even better the next day. You can prepare the meatball mixture up to 24 hours in advance and keep it covered in the refrigerator. Alternatively, form the meatballs and freeze them raw on a baking sheet before transferring to a freezer bag. When ready to cook, you can add them frozen directly to the sauce in the Instant Pot—just increase the cooking time by 3 minutes.
Sauce Variations
While a traditional marinara sauce works wonderfully, these meatballs are incredibly versatile. Try them with a creamy mushroom sauce by replacing the spaghetti sauce with a mixture of beef broth and cream of mushroom soup. For a Swedish-inspired version, use beef broth as the cooking liquid, then stir in sour cream after cooking and serve with lingonberry jam. My personal favorite twist is adding a splash of balsamic vinegar and a tablespoon of brown sugar to the marinara for a sweet and tangy profile.
Serving Beyond Pasta
Though pasta is the classic pairing, these meatballs shine in many other presentations. Serve them on hoagie rolls with melted provolone for incredible meatball subs. Add them to a simmer pot of additional sauce with bell peppers and onions for hearty meatball stew. Turn them into sliders for game day by placing them on small buns with a slice of mozzarella. They also make an excellent protein addition to a grain bowl with farro, roasted vegetables, and a drizzle of pesto.
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Frequently Asked Questions
- → Can I use a different type of ground meat?
Yes, you can substitute ground beef with ground turkey, chicken, or pork. Adjust seasoning levels accordingly for the best flavor.
- → Do I need to brown the meatballs first?
No, these meatballs are cooked directly in the sauce, eliminating the need for browning and simplifying the process.
- → Can I freeze the uncooked meatballs?
Yes, you can freeze the meatballs after shaping them. Store in an airtight container or freezer bag for up to 3 months. Cook from frozen by adding a few extra minutes to the Instant Pot cooking time.
- → What type of sauce works best?
A thick marinara or spaghetti sauce works best, as it helps evenly cook the meatballs and adds robust flavor.
- → How do I avoid the 'Burn' warning on my Instant Pot?
Ensure the sauce is evenly spread at the bottom of the pot and contains enough liquid. Avoid stirring meatballs into the sauce before cooking.