If you want tender, flavorful meatballs that are outrageously easy and ready in a fraction of the time, the Instant Pot is your best friend. These meatballs are one of my go-to dishes for gatherings—always requested—and they shine on their own, in pasta, or stuffed into a classic meatball parm hero.
Start by building a rich, well-balanced meat mixture. Use ground chuck that isn’t too lean—fat equals flavor and tenderness—and add ground pork for moisture and depth. Grated parmesan and breadcrumbs bind and season the mixture, while garlic, seasoned salt, black pepper, oregano and parsley give it that unmistakable Italian profile. Finish the mix with milk and a beaten egg for extra tenderness.
Combine all the meatball ingredients thoroughly by hand until everything comes together. Form the mixture into golf-ball-sized portions—this batch should yield about a dozen meatballs. Roll each portion between your palms so the surface is smooth and even.
Pour quality marinara into the Instant Pot—homemade or a good jarred sauce works fine—and carefully nestle the raw meatballs into the sauce. You can place them directly in the sauce or rest them on the trivet if you prefer to avoid slight browning on the bottoms. Add a bit of water to ensure proper pressure during cooking; it won’t dilute the sauce.
Pressure cook on high for 10 minutes, then perform a quick release. Transfer the cooked meatballs and sauce to a serving bowl. They’re delicious served simply with extra grated parmesan, or you can turn them into an over-the-top hero.
For a meatball parm hero, choose a long Italian or sesame-topped roll. Slice it open lengthwise, leaving one edge intact so the sandwich holds together. Line the inside with provolone slices, add two meatballs and sauce per serving, then top with shredded mozzarella and a sprinkle of parmesan. Broil briefly in a toaster oven or regular oven until the cheese melts and browns slightly—watch closely to avoid burning. Let rest a few minutes before serving.
These meatballs are versatile. To cook spaghetti in the pot with the meatballs, add broken noodles after placing the meatballs in sauce, cover with extra sauce and an additional cup of water, then increase the cook time by 5 minutes and allow a 5-minute natural release before quick-releasing. Alternatively, cook pasta separately and combine with the meatballs and sauce after cooking.
If you prefer oven-baked meatballs, place them on a foil-lined baking sheet sprayed with nonstick spray and bake at 350°F for 25 minutes. After baking, simmer them in marinara on low for 15 minutes so the flavors meld.
Instant Pot Meatballs
These meatballs are special. The flavor and tenderness are off the charts—perfect in pasta, in a cheesy hero, or on their own.
5 minutes
15 minutes
20 minutes
Ingredients
For the Meatballs:
- 1 lb ground beef (85–90% lean)
- 1/2 lb ground pork
- 1/2 cup grated parmesan cheese
- 1/3 cup breadcrumbs
- 2 tbsp crushed garlic
- 2 tsp seasoned salt
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 2 tbsp dried parsley
- 1/3 cup whole milk
- 1 large egg, slightly beaten
- 4 cups marinara sauce
- 2 cups water (use 3 cups for an 8qt Instant Pot)
For the Hero:
- 12” hero rolls (semolina or Italian)
- Provolone slices
- Shredded mozzarella
Instructions
- In a large bowl, combine the ground beef, ground pork, parmesan, breadcrumbs, garlic, seasoned salt, black pepper, oregano, parsley, milk, and beaten egg. Mix well by hand until fully combined.
- Form the mixture into golf-ball-sized meatballs—about 12 total.
- Pour marinara into the Instant Pot, arrange the meatballs in a single layer in the sauce (or place them on the trivet if preferred), then pour enough additional sauce to cover the tops and add the water for pressure. The extra water is necessary and won’t noticeably dilute the sauce.
- Secure the lid and cook on High Pressure (“Manual” or “Pressure Cook”) for 10 minutes. Perform a quick release when the cook time finishes.
- Transfer meatballs and sauce to a serving bowl. Serve as-is with extra parmesan, or assemble heroes as described below.
- To make a meatball parm hero: slice a 12” roll lengthwise without cutting all the way through. Layer provolone, add two meatballs with sauce per sandwich, top with shredded mozzarella and parmesan, then broil briefly until the cheese melts and browns. Let rest a few minutes before serving.
Notes & Tips
You can rest meatballs on the trivet if you want to avoid slight browning on the bottoms. To cook spaghetti in the pot with the meatballs, add broken spaghetti and extra sauce plus one cup of water, increase cook time by 5 minutes, allow a 5-minute natural release, then quick release. For oven baking: bake meatballs at 350°F for 25 minutes on a foil-lined sheet, then simmer in marinara on low for 15 minutes before serving.