Description
Cooked in marinara sauce, Instant Pot meatballs are tender, juicy, and packed with flavor. They’re a quick and tasty dinner served over pasta or in a meatball sub!
Ingredients
Scale
- 24 ounces pasta sauce
- ¾ Cup water
- ¼ cup milk
- 1 egg, lightly beaten
- ¼ Cup grated parmesan cheese
- ¼ Cup panko bread crumbs
- ¼ Cup onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes
- 1 pound ground beef
- ¼ pound ground pork
Instructions
- Add the pasta sauce and the water to the insert in the instant pot and stir well.
- Combine the milk and egg in a large mixing bowl.
- Add the parmesan cheese, panko, onion, garlic, Italian seasoning, salt, pepper and red pepper flakes. Mix well. Let the mixture sit for 5 minutes so the breadcrumbs soak up the liquid.
- Add the ground beef and ground pork. Use your hands to combine the mixture until it is an even mixture that holds together. Don’t overmix or the meatballs will get tough.
- Shape the meat mixture into balls about 1 ½ inches in diameter – about the size of a golf ball. It should make about 20-22 meatballs.
- Place the uncooked meatballs into the sauce in the instant pot.
- Place the lid on the instant pot and set the vent to the sealing position.
- Cook on manual high pressure for 8 minutes. It will take about 15 minutes for the instant pot to pressurize. Once the cooking time has elapsed, naturally release the pressure for 5 minutes. Release the remaining pressure and check the meatballs to make sure the internal temperature is 165 degrees.
- Serve over noodles or make into meatball subs.
Notes
- To cook without the marinara sauce: Place the uncooked meatballs in 1 ½ cups of beef broth and follow the remaining directions as listed.
