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Cooked instant pot meatballs in a white casserole dish next to an instant pot and three slices of french bread.
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Juicy Instant Pot Meatballs and Sauce

Instant Pot Meatballs are tender, juicy and full of Italian flavor. Made with ground beef, turkey, chicken or pork and cooked in a robust spaghetti sauce. This one-pot instant pot dinner recipe is ready in under 30 minutes since no browning or sautéing is required! 
Prep Time10 mins
Cook Time10 mins
Instant Pot - Come to Pressure10 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: 30 Minute Meals, Instant Pot Beef, Instant Pot Dinner, Instant Pot Ground Beef, Instant Pot Meatballs, Meatball Recipes
Servings: 8 people
Calories: 327kcal
Author: Darcey Olson
Cost: $12

Ingredients

INSTANT POT MEATBALLS:

  • 1 Lb Ground Beef (*Note 1)
  • 2 strips Bacon, Minced
  • 3 cloves Garlic, Minced
  • 1 Extra Large Egg, Beaten (*Note 2)
  • 1/2 tsp Worcestershire Sauce
  • 1/2 cup Onion, Diced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black pepper
  • 1/2 Cup Panko Bread Crumbs
  • 1/4 Cup Milk
  • 3 tbsp Freshly Grated Parmesan Cheese Plus More For Serving

SAUCE:

  • 2 cups Unsalted Beef or Chicken Stock
  • 1 1/3 Cup Tomato Sauce
  • 2/3 Cup Tomato Paste
  • 1 tsp Fresh Basil, Chopped
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • Salt and Black Pepper, To Taste

Instructions

  • Add all the tomato sauce ingredients to your Instant Pot and mix well. The tomato paste should be dissolved into the tomato sauce if mixed enough. Place the lid on the Instant Pot (with the valve in the sealed position) and pressure cook on high for 5 minutes before quick releasing.
  • While the sauce is cooking, add the ground beef, bacon, garlic, egg and Worcestershire Sauce to a large mixing bowl and mix well with your hands. 
  • Add the onion, dried oregano, dried basil, salt, pepper, Panko bread crumbs, milk and cheese to the ground beef mixture and mix well using your hands.
  • Roll meatballs into 1" balls (slightly larger than a golf ball).
  • Once the tomato sauce is done cooking, carefully add the meatballs to the sauce, making sure the meatballs are covered in the sauce. Place the lid on the Instant Pot (with the valve in the sealed position) and pressure cook on high for 5 minutes before quick releasing.
  • Insert a thermometer into the center of a meatball to confirm the temperature is a minimum of 145°F.
  • ** OPTIONAL** For a thicker tomato sauce, transfer the meatballs to a large dish. Turn the Instant Pot on the saute setting and continue cook the sauce until your preferred consistency is reached. Taste and add extra seasonings if desired.
  • Enjoy immediately to ensure the juiciest meatballs.

EQUIPMENT

Notes

Note 1 - you may substitute with ground pork, turkey or veal. 
Note 2 - Make sure to beat the egg before you add it to the mixing bowl.
Adapted from Pressure Cook Recipes.

Nutrition

Calories: 327kcal | Carbohydrates: 16g | Protein: 21g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1067mg | Potassium: 924mg | Fiber: 3g | Sugar: 8g | Vitamin A: 822IU | Vitamin C: 12mg | Calcium: 114mg | Iron: 4mg