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Home » Main Dishes

Instant Pot Meatballs

Published: Apr 26, 2021 · Modified: Jul 21, 2022 by Scott · This post may contain affiliate links where I earn a commission, at no charge to you, if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

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These tender and flavorful homemade Italian style meatballs cooked in an Instant Pot are perfect for a tasty weeknight dinner!

Finished meatballs in sauce shown in a pot.
Jump to:
  • Why this recipe works
  • Ingredient Notes
  • How to Make Italian Meatballs
  • How to cook meatballs in an Instant Pot
  • How to serve meatballs
  • Recipe Tips and FAQs
  • More Italian Dinner Ideas
  • 📖 Recipe
  • More Instant Pot Recipes

Why this recipe works

The versatility of an Instant Pot makes it perfect for cooking Italian style meatballs. You can get a beautiful, flavorful sear on the outside using the sauté mode. Then just add your tomato sauce and pressure cook them through.

Serve them on top of spaghetti, or my favorite meatball subs. It's a delicious, comforting Italian dinner the whole family will love!

Ingredient Notes

In this Instant Pot Italian meatball recipe I use a blend of Italian sausage, ground pork, and ground beef that results in a delicious, flavorful meatball every time. If you can't find bulk Italian sausage you can use link sausage and remove the casing.

Ingredients for meatballs shown set on a counter.

How to Make Italian Meatballs

  1. Combine the breadcrumbs and milk and allow them to sit for 5 to 10 minutes until it thickens into a paste. This mixture is called a panade, and it helps to bind the ingredients and keep the meatballs moist. Meanwhile, grate your onion through the large holes of a box grater and finely mince the garlic.
  2. Add the three meats and the onion and garlic to a large mixing bowl.
Grated onion and garlic on a cutting board.
Onion, garlic and meat for meatballs in a mixing bowl.
  1. Add the breadcrumb mixture, chopped parsley, lightly beaten eggs, seasonings, and grated parmesan cheese and gently mix the ingredients with your hands until well combined, but avoid overworking the meat. If time allows, cover and refrigerate for 1 hour. Chilling the mixture will make it easier to form the meatballs.
overhead view of mixing meatball ingredients.
  1. Line a rimmed baking sheet with parchment paper or foil then, using your hands, form into 1 to 1½ inch meatballs and set them on the prepared baking sheet.
Raw meatballs shown set on a parchment lined baking sheet.
  1. Optional - This recipe makes around 45 meatballs so, if you are not cooking all of them now, transfer the baking sheet to the freezer until the meatballs are frozen. Then remove then from the baking sheet to a freezer bag and freeze for up to 3 months.

How to cook meatballs in an Instant Pot

Note: this recipe was developed on a 6 quart Instant Pot Duo Evo Plus.

This recipe makes around 40-45 meatballs and in my family we typically eat 3-4 per person, depending on what they are served with. So it works out to around 12 servings. I recommend 1 24 ounce jar of good quality marinara sauce for every 4 servings, or more if you like a lot of sauce.

  1. Set your Instant Pot to Saute and allow it to preheat. Add 1 tablespoon of olive oil and, working in batches, sear the meatballs until browned on all sides. Transfer to a plate and repeat with the remaining meatballs.
Meatballs shown being sautéed in an Instant Pot.
Meatballs and sauce shown in an Instant Pot prior to pressure cooking.
Meatballs and sauce shown in an Instant Pot after pressure cooking.
  1. After searing all of the meatballs, turn off the Instant Pot. Add the marinara sauce. Add all of the meatballs back to the pot and give them a stir. Lock the lid and set to manual high pressure for 7 minutes.
  2. After the cycle competes allow a natural pressure release for 5 minutes, then vent any remaining steam and remove the lid.

How to serve meatballs

These Instant Pot meatballs are perfect with a big bowl of spaghetti or topped with cheese in a crusty sub roll. You can also serve them on their own with topped with fresh grated cheese and a side salad or vegetable.

They also make a yummy appetizer on their own or stuffed into small Hawaiian rolls and topped with mozzarella to make meatball sliders.

Side angle view of a meatball sub sandwhich.

Recipe Tips and FAQs

Can I make these without an Instant Pot?

This recipe works great on the stove top too! Heat a large skillet over medium high heat and add 1 tablespoon of olive oil.

Working in batches if necessary, sear the meatballs for around 2 minutes until well browned on all sides, then transfer to a plate and repeat with remaining meatballs.

Add the marinara sauce to a pot over medium low heat. then add the meatballs. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the meatballs are cooked through.

How to make tender meatballs

The panade mixture helps to provide moisture to keep the meatballs tender. Do not skip that step! It is also important to avoid over mixing the meat when combining the ingredients. Over mixed meatballs will result in a dense mixture and tougher texture.

Tips for shaping meatballs

Chilling the meat mixture before you form the meatballs will make the job much easier. Lightly coating your hands with olive oil also helps keep the meat from sticking to your hands.

Can I use other meats?

Yes, the base recipe will be great with whichever meats you want to use. You can use all beef, or try ground veal for a different flavor. Ground turkey and turkey sausage works great too for healthier meatballs.

If you try this recipe don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

More Italian Dinner Ideas

  • Baked Chicken and Broccoli Pasta
  • Lasagna with Homemade Noodles
  • Creamy Mushroom Pasta (Under 30 Minute Meal!)
  • Creamy Tuscan Chicken Pasta

📖 Recipe

Finished meatballs in sauce shown in a pot.

Instant Pot Meatball Recipe

The Instant Pot is perfect for meatballs, allowing you to get a flavorful sear on the outside and then a quick pressure cooking cycle to cook them through to tender flavorful perfection!
5 from 1 vote
Print Pin Share Rate
Prep Time: 30 mins
Cook Time: 12 mins
Natural Release: 5 mins
Total Time: 52 mins
Servings: 12 people
Calories: 417kcal

Ingredients

  • 1½ cups breadcrumbs
  • ¾ cup milk
  • ½ cup grated yellow onion
  • 3 cloves garlic, finely minced
  • 1 pound lean ground beef
  • 1 pound bulk italian sausage
  • 1 pound ground pork
  • 3 large eggs, lightly beaten
  • 1 cup finely grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • marinara sauce, see notes

Instructions

Prepare the meatballs

  • Combine milk and breadcrumbs in a small bowl and let sit for 5 to 10 minutes.
  • Meanwhile add the meats, grated onion and garlic to a large mixing bowl.
  • Add the breadcrumb mixture and the remaining ingredients, except the marinara sauce, to the mixing bowl and gently combine with your hands. Avoid overworking the meat. If time allows, chill the mixture for 1 hour to make it easier to work with when forming your meatballs.
  • Line a rimmed baking sheet with parchment paper or foil. Using your hands, form 1 to 1½ inch meatballs and place them on the prepared baking sheet.

Cooking the meatballs

  • Set the Instant Pot to saute and allow it to preheat. Add the olive oil and sear the meatballs, working in batches to avoid overcrowding the pot. Cook for around 2 minutes, stirring occasionally, until well browned on all sides. Transfer to a plate and repeat with the remaining meatballs. Turn off the pot.
  • Add the marinara sauce (see note) and meatballs to the pot then lock the lid. Cook on high pressure for 7 minutes. Allow a 5 minute natural release then vent any remaining steam.

Notes

Freezing - This recipe makes about 12 servings. To freeze place the baking sheet with the formed meatballs in the freezer until frozen through. Then transfer the meatballs to a resealable freezer bag and store for up to 3 months.
Marinara Sauce - I typically serve 3-4 meatballs per person and recommend 1 jar of sauce marinara for every 4 servings (16 meatballs). 

Nutrition Facts

Calories: 417kcalCarbohydrates: 19gProtein: 28gFat: 24gSaturated Fat: 9gMonounsaturated Fat: 1gCholesterol: 81mgSodium: 930mgPotassium: 32mgFiber: 2gSugar: 6g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: American, Italian
Keyword: instant pot, meatballs
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

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Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Lighter Favorites

  • Grilled Balsamic Steak Salad
  • Asian Chicken Meatballs
  • Kale and Farro Salad with Roasted Butternut Squash
  • Greek Chicken Souvlaki Kebabs
  • Tropical Green Smoothie
  • Baked Lemon Dill Salmon

See More →

Featured Recipes

  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Enchiladas with Green Sauce
  • Lasagna with Homemade Noodles
  • Instant Pot Pork Roast and Potatoes
  • Brioche French Toast Casserole
  • Creamy Tuscan Chicken Pasta

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