What Makes These Meatballs So Good
Your Instant Pot does all the hard work for you! Set the time, walk away, and return to perfectly cooked meatballs in a delicious sauce.These Instant Pot meatballs are incredibly freezer-friendly! The recipe makes quite a big batch – 36 meatballs in total, eat half right away and freeze the other half for an easy dinner another day. Simply thaw in the fridge overnight and warm the meatballs over medium heat on the stove.You can serve these Instant Pot meatballs a million different ways. They taste great over pasta, zucchini noodles, spaghetti squash, or in a sandwich – the possibilities are endless!
Key Ingredients
Whole Peeled Canned Tomatoes – You’ll have two options when purchasing whole peeled canned tomatoes from the store, you can either purchase them packed in juice or puree. Both will work for this Instant Pot meatballs recipe, but those packed in puree offer a richer flavor, taking the sauce up a notch. Italian Breadcrumbs – Made with Italian seasonings, these breadcrumbs contribute so much delicious flavor to your meatballs. Definitely do not swap out for plain breadcrumbs, they simply won’t work here. Eggs – Too much egg and your Instant Pot meatballs will be tough, too little egg and they will fall apart. My rule of thumb is one egg per pound of meat, makes for tender meatballs that hold their shape!
Chef’s Tips
I recommend lean ground beef for this recipe, either 85% lean or higher will work. You can also cut down on some of the fat by increasing the beef-to-pork ratio – try 1 ½ pounds of beef and ½ a pound of pork.When mixing together the meatball mixture, mix it just enough to combine everything, but not too much. Over-mixing the meat will yield tough Instant Pot meatballs, no one wants that!Don’t have an Instant Pot and want to make these meatballs on the stovetop? Start by cooking the meatballs in a large pot with a tablespoon of olive oil over medium heat for 2-3 minutes per side, working in three batches as to only cook a single layer of meatballs at a time. Remove the meatballs from your pot, sauté the garlic in olive oil, add in the remaining sauce ingredients and place the meatballs back into the pot (you can stack them this time). Cook covered, on medium heat, for 15-20 minutes or until the meatballs are cooked through.
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