The Best Instant Pot Meatballs
These are the Best Instant Pot Meatballs. They’re cooked for 3 minutes in tomato sauce and covered in parmesan cheese – no sautéing required!
Servings: 6 servings
Calories: 165kcal
Ingredients
- 1 lb extra-lean ground beef
- 1 yellow onion, grated
- 1/3 cup breadcrumbs
- 1/4 cup parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp each salt & pepper
- 1 (680mL) jar tomato sauce
- Parmesan cheese & parsley, for garnish
Instructions
- Mix together the ingredients for the meatballs in a large bowl. Roll each meatball into 1-inch balls.
- Spray Instant Pot with cooking spray and add tomato sauce. Carefully add in meatballs one by one. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Garnish meatballs with parmesan cheese and parsley. Serve and enjoy!
Video
Notes
Serve these meatballs with a side of pasta or in sandwiches for a meatball sub.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes.
Freeze uncooked meatballs for up to 4 months and cooked meatballs for up to 2 months. Cook or reheat them directly from frozen.
Nutrition
Calories: 165kcal | Carbohydrates: 7g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 229mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 1.7mg | Calcium: 78mg | Iron: 2.5mg