Instant Pot Meatballs Recipe

Yo, when I first whipped up these meatballs mixin ground beef and pork with a killer marinara, I knew it was gonna be my new go-to meal for those chill nights at home where everything just feels right.

I love making these Instant Pot Meatballs with ground beef, pork, a whisked egg and parsley. I think the Parmesan, garlic and onion add a useful protein boost while the breadcrumbs help to bind it all together.

The marinara, water and olive oil also bring in healthy fats and flavor.

Ingredients

• Ground beef: A protein-packed staple that gives meatballs rich flavor, juicy texture, and hearty feel.
• Ground pork: Adds moisture and tender taste, enhancing the meaty blend with subtle sweetness.
• Breadcrumbs: They bind the mixture and absorb flavors, contributing to a soft texture.
• Parmesan cheese: Infuses nutty, salty richness, boosting flavor and adding a delicate cheesy finish.
• Garlic: Delivers a punch of aroma and mild spicy kick throughout the dish.
• Marinara sauce: A tangy tomato base that saturates the meatballs with herb and gastronomical depth.
• Fresh parsley: Adds vibrant, fresh touch and mild herbal flavor balancing the rich meaty mixture.
• Olive oil: Drizzled for extra smooth texture, it enriches flavors and prevents sticking.

Ingredient Quantities

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp chopped fresh parsley (or 1 tbsp dried)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cups marinara sauce
• 1/2 cup water
• 2 tbsp olive oil

How to Make this

1. Mix together the ground beef, ground pork, breadcrumbs, Parmesan, beaten egg, chopped onion, minced garlic, parsley, salt, and pepper in a large bowl until it is well combined.

2. Form the meat mixture into small balls, about the size of a golf ball, and set them aside.

3. Turn on your Instant Pot and set it to the Sauté mode. Add the olive oil and let it heat up.

4. Brown the meatballs in batches, turning them carefully so they get a light crust on all sides. They dont need to be cooked all the way through at this point.

5. Once browned, remove the meatballs temporarily and wipe the bottom of the pot if needed.

6. Pour in the marinara sauce and water while using a spatula to scrape any tasty browned bits off the bottom.

7. Gently place the meatballs back into the pot, making sure they are covered in the sauce.

8. Close the Instant Pot lid properly and set the valve to sealing.

9. Cook on high pressure for 8 minutes, then quickly release the pressure using the manual release method.

10. Serve your meatballs with the extra sauce spooned over top for a delicious meal. Enjoy!

Equipment Needed

1. A large mixing bowl for combining the ingredients
2. Measuring cups and spoons to measure out breadcrumbs, marinara, water, and olive oil
3. A cutting board and a knife for chopping the onion and mincing the garlic
4. A spatula for scraping the Instant Pot and stirring the mixture
5. An Instant Pot set to Sauté and pressure cook mode
6. A plate or tray to set aside the formed meatballs

FAQ

• Q: How do I prevent the meatballs from falling apart?
  A: Make sure you dont over mix the meat and breadcrumbs. Use your hands gently so the meatballs hold their shape.
• Q: Can I use dried parsley if I dont have fresh?
  A: Yup, you can. Just use about half the amount of dried parsley since it is more potent than the fresh kind.
• Q: How do I brown the meatballs in the Instant Pot?
  A: Set the pot to sauté if you have that function. If not, you may need to skillet brown them first then add them into the pot with the sauce.
• Q: Can i freeze the meatballs for later?
  A: Sure thing! After you cook them, let them cool down, then freeze in a sealed bag. They should keep fine for about 2 months.
• Q: How do I adjust the recipe for different Instant Pot sizes?
  A: If you have a smaller pot, you can just cook in batches. For larger pots, doubling the recipe usually works fine too, just be sure not to overfill it.

Instant Pot Meatballs Recipe Substitutions and Variations

• If you’re out of ground pork, you can use ground chicken or turkey which work pretty good in meatballs
• If you dont have breadcrumbs handy, crushed crackers or even a little oat flour can do the trick
• For the Parmesan cheese, Pecorino Romano is a solid substitute – it gives a slightly sharper taste
• Missing a small onion? Try a shallot instead its milder but still adds the needed flavor
• If you dont have olive oil, vegetable oil or another neutral oil will work just fine

Pro Tips

1. Make sure you dont overmix the meat when you combine it all together; overworking it can make your meatballs come out tough instead of tender. Just mix until everything is sort of combined and then form your balls.

2. When browning the meatballs, be sure to get a nice crust, but dont overcrowd the Instant Pot. Brown them in batches and use a spatula to gently turn them so each side gets a little crisp. Trust me, those browned bits add a ton of flavor to the sauce.

3. After you add the sauce, make sure to use the spatula to scrape off all the yummy bits stuck on the bottom of the pot. Those caramelized bits really boost the overall taste of the dish and help keep your sauce rich and hearty.

4. Lastly, be extra careful when you do the quick pressure release. The steam can be super hot and might splash the sauce, so take your time and use long-handled tools if you need to. Enjoy cooking!