Instant-Pot Meatballs
Are you ready to take your weeknight dinners to the next level? These Instant-Pot Meatballs are not only easy to make, but they are also incredibly flavorful and tender. With just a handful of ingredients and the magic of the Instant Pot, you can whip up a delicious meal in no time. Whether you serve them over pasta, in a sub, or on their own, these meatballs will quickly become a family favorite.
What Sets This Recipe Apart
What makes these Instant-Pot Meatballs stand out is the combination of fresh ingredients and the convenience of the Instant Pot. The pressure cooking method locks in moisture and flavor, resulting in meatballs that are juicy and tender. Plus, the use of low-sodium beef broth and homemade marinara sauce ensures that you’re enjoying a wholesome meal without sacrificing taste.
Ingredients at a Glance
To make these delectable meatballs, you will need the following ingredients:
- 1 pound lean ground beef (90/10)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 cup low-sodium beef broth
- 24 ounces marinara sauce
Must-Have Equipment
Before diving into the cooking process, make sure you have the following equipment on hand:
- Instant Pot: The star of the show! This kitchen gadget will help you achieve perfectly cooked meatballs.
- Mixing Bowl: For combining all the meatball ingredients.
- Measuring Cups and Spoons: Essential for accurately measuring your ingredients.
- Spatula: To mix the ingredients together smoothly.
Instant-Pot Meatballs Cooking Guide
Now that you have everything ready, let’s get started with the cooking process. Follow these simple steps to create your own Instant-Pot Meatballs:
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, salt, black pepper, and chopped parsley. Mix until all ingredients are well combined, but be careful not to overmix as this can make the meatballs tough.
Step 2: Form the Meatballs
Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a baking sheet or plate as you work. This recipe should yield around 12-16 meatballs depending on the size you choose.
Step 3: Sauté the Meatballs
Turn your Instant Pot to the sauté function and allow it to heat up. Once hot, add a little oil (optional) and carefully place the meatballs in the pot. Brown the meatballs on all sides for about 3-4 minutes. This step adds a lovely depth of flavor, but if you’re short on time, you can skip this and go straight to pressure cooking.
Step 4: Add the Liquid
Once the meatballs are browned, pour in the beef broth and gently scrape up any browned bits from the bottom of the pot. This will enhance the flavor of the broth and prevent the burn notice.
Step 5: Pressure Cook
Close the lid of the Instant Pot and ensure the valve is set to sealing. Set the pot to cook on high pressure for 8 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, and then do a quick release for any remaining pressure.
Step 6: Add Marinara Sauce
After removing the lid, carefully add the marinara sauce to the pot, gently stirring to coat the meatballs. You can choose to serve them immediately or let them simmer in the sauce for a few minutes on the sauté setting to enhance the flavors.
Step 7: Serve and Enjoy!
Your Instant-Pot Meatballs are now ready to be served! Pair them with spaghetti, a sub roll, or even a salad for a complete meal. Don’t forget to sprinkle some extra Parmesan cheese and fresh parsley on top for a beautiful presentation.
Healthier Substitutions
If you’re looking to lighten up this recipe or cater to dietary preferences, here are some healthier substitutions:
- Ground Turkey or Chicken: Swap the ground beef for ground turkey or chicken for a leaner option.
- Whole Wheat Breadcrumbs: Use whole wheat breadcrumbs instead of regular for added fiber.
- Reduced-Fat Cheese: Opt for reduced-fat Parmesan cheese to cut back on calories.
- Gluten-Free Breadcrumbs: If you’re gluten-sensitive, use gluten-free breadcrumbs to keep the recipe gluten-free.
What I Learned Testing
When testing this recipe, I found that the balance of flavors is crucial. Here are some key takeaways:
- Don’t skimp on the garlic—it adds a wonderful depth of flavor to the meatballs.
- Forming uniform meatballs ensures even cooking. Use a cookie scoop if you have one!
- Pressure cooking times may vary based on the size of your meatballs; larger ones might need an extra minute or two.
- Allowing the meatballs to soak in the marinara sauce after cooking enhances the flavors even further.
Storing, Freezing & Reheating
To keep your delicious Instant-Pot Meatballs fresh:
- Storing: Place leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheating: Reheat in the microwave or on the stovetop with a little marinara sauce until heated through.
Your Questions, Answered
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatball mixture and form them a day in advance. Just store them in the refrigerator until you’re ready to cook.
Can I use frozen meatballs in this recipe?
Yes, you can use frozen meatballs. Just adjust the cooking time to about 10 minutes of high pressure, and ensure they are fully cooked through.
What can I serve with these meatballs?
These Instant-Pot Meatballs are versatile! Serve them over pasta, in a sub roll with cheese, or alongside roasted vegetables for a complete meal.
Can I make this recipe in a slow cooker instead?
Yes! You can cook the meatballs in a slow cooker on low for 6-8 hours or high for 3-4 hours with the marinara sauce added from the start.
Cook This Next
If you loved these meatballs, here are other recipes you might enjoy:
Save & Share
If you enjoyed this recipe, don’t forget to save it for later and share it with your friends! Good meals are meant to be shared, and these Instant-Pot Meatballs deserve a spot in everyone’s recipe collection.
Cooking can be a delightful journey, and with these Instant-Pot Meatballs, you’ll find that creating a comforting and satisfying meal doesn’t have to be a hassle. So gather your ingredients, fire up that Instant Pot, and get ready to enjoy a dish that’s sure to impress!
Instant-Pot Meatballs
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, salt, black pepper, and chopped parsley. Mix until all ingredients are well combined.
- Using your hands, form the mixture into meatballs about 1 to 1.5 inches in diameter.
- Turn your Instant Pot to the sauté function and brown the meatballs on all sides for about 3-4 minutes.
- Once browned, pour in the beef broth and scrape up any browned bits from the bottom of the pot.
- Close the lid of the Instant Pot, set the valve to sealing, and cook on high pressure for 8 minutes. Allow the pressure to release naturally for 5 minutes before a quick release.
- After removing the lid, carefully add the marinara sauce to the pot and stir to coat the meatballs.
- Serve immediately or simmer in the sauce for a few minutes to enhance the flavors.
Notes
- Don't overmix the meatball mixture to keep them tender.
- Uniformly sized meatballs ensure even cooking; use a cookie scoop for best results.
- Letting meatballs soak in marinara sauce after cooking enhances flavor.
