Instant Pot Meatballs

Instant Pot Meatballs with Tomato Sauce. Why simmer meatballs for hours when you can pressure cook them in minutes?

To brown, or not to brown, that is the question:
Wether ’tis nobler to brown the meatball
and build a deeper sauce,
Or to take the easy way out
and drop the meatballs straight into the sauce
uncooked.

Apologies to William Shakespeare

I am converting my meatball recipe to work with my Instant Pot. (I’m surprised it took me this long.) I did my usual research, googling around to get times and techniques from other recipes…and was surprised that most Instant Pot meatball recipes don’t have a browning step.

Jump to:

• Ingredients
• How to Make Instant Pot Meatballs
• Storing Leftovers
• Reheating Instant Pot Meatballs
• Frequently Asked Questions
• Instant Pot Meatball Recipe
• 💬 Comments

Are they saying I can throw the meatballs in the pot without browning? Yes, but they taste better browned, don’t they?
I made a few batches of meatballs, some browned, some not. The differences were a lot more subtle than I expected. The browned meatballs had a little more flavor, and the un-browned meatballs were more tender. My testing panel said they enjoyed both, but I think my kids just like meatballs.
There wasn't enough difference to insist on the extra browning step. (The meatballs actually got a little browned from sitting on the bottom of the pot). So, I made browning the meatballs an optional step in this recipe. If you want to add flavor, check the notes section for browning instructions; otherwise, drop the uncooked meatballs straight into the pot.

Ingredients

Meatballs

• 1½ pounds meatloaf mix (1 pound ground beef, ½ pound ground pork)
• 1 small onion, grated or finely minced
• 2 large garlic cloves, grated or finely minced
• 1½ teaspoons fine sea salt
• ½ teaspoon fresh ground black pepper
• 2 teaspoons dried Italian herb mix
• ½ teaspoon red pepper flakes (optional)
• 1 egg, beaten
• ½ cup (2oz) finely grated pecorino Romano cheese
• ¾ cup Italian-style bread crumbs

Tomato Sauce

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 stalk celery, diced
• 1 large carrot, peeled and diced
• 3 cloves garlic, crushed
• 1 teaspoon dried Italian Seasoning
• ½ teaspoon fine sea salt
• ¼ teaspoon crushed red pepper flakes
• ½ cup red wine (or broth or water)
• 1 cup chicken broth, preferably homemade, or water
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon fresh ground black pepper

Garnish

• More grated pecorino Romano cheese

How to Make Instant Pot Meatballs

Shape the meatballs

In a large bowl, break up the beef and pork. Sprinkle the bread crumbs, cheese, onion, garlic, salt, pepper, herbs, and red pepper flakes over the meat, then work the dry ingredients into the meat. Once evenly mixed, put the egg on top and work it into the meat. Roll the meat mix into 16 golf-ball-sized meatballs, each about 2 inches in diameter.

Sauté the soffritto, simmer the wine

Heat the olive oil in an Instant Pot set to sauté mode until the oil starts shimmering. (Use medium heat on a stovetop PC). Add the onion, celery, carrot, and garlic to the pot. Sprinkle with the Italian herb mix, crushed red pepper flakes, and fine sea salt, then sauté, stirring occasionally, until the onions soften, about 5 minutes. Pour the wine into the pot and stir, scraping any stuck bits of onion loose from the bottom. Simmer the wine for 1 minute to boil off some of the alcohol.

Everything in the pot

Stir in the chicken broth, then add the meatballs to the pot, trying for a single layer of meatballs. (I usually wind up with one that has to sit on top of the others). Pour the crushed tomatoes over the meatballs, and do not stir.

Pressure Cook for 15 minutes with a Natural Release

Lock the lid and pressure cook at high pressure for 15 minutes (Use “Manual” or “Pressure Cook” mode in an Instant Pot) or for 13 minutes if using a stovetop pressure cooker. Let the pressure come down naturally, about 20 minutes. (If you’re in a hurry, let the pressure come down for 15 minutes, then quick release any remaining pressure.)

Serve

Scoop the meatballs out of the pot with a slotted spoon. Stir the fresh ground black pepper into the tomato sauce in the pot. Pour a few spoons of sauce over the meatballs, then sprinkle with some more pecorino Romano cheese. Use the rest of the tomato sauce with dinner - it’s enough to sauce a pound of pasta. Serve and enjoy.

Storing Leftovers

This Instant Pot meatballs recipe makes fantastic leftovers. If I want a quick lunch, I store leftovers in 2-cup containers. Leftovers last in the refrigerator for a few days or frozen for months. The 2-cup container makes a perfect lunch size for reheating in the microwave - about 5 minutes.

Reheating Instant Pot Meatballs

When cooking for two, I still make the full recipe, but only cook ½ a pound of pasta, and save half the meatballs and sauce for a later meal.

Microwave reheating

I freeze the sauce and meatballs together in a large microwave-safe container, about 1½ quarts. Then I reheat it in the microwave, starting with 5 minutes, then adding time as necessary to get the sauce heated through. (Microwave time depends a lot on the power of your microwave.)

Stovetop reheating

As mentioned above, I freeze the sauce and meatballs together in a large container, about 1½ quarts. To thaw, I take the frozen brick of meatballs and sauce out and put it in a large pot or skillet with a lid. I reheat the sauce on the stovetop over medium heat until it is melted and starting to bubble. Then I turn the heat down to low and let it simmer while I cook the pasta.

Frequently Asked Questions

What size Instant Pot should I use?

Use a 6-quart pressure cooker (or larger) for this recipe.

Can I brown the meatballs?

As I said in the headnotes for this recipe, I don't brown the meatballs in this instant pot meatballs recipe. If you want to, do the following: In the “Fry the soffritto” step, after heating the olive oil: Add the meatballs and brown on two sides, about 3 minutes a side. Remove the meatballs from the pot with a slotted spoon, set them aside, and continue with sautéing the onions and other aromatics. The browned meatballs go back into the pot when the recipe says to add them.

What's a Soffritto?

Soffritto is Italian for “fried slowly.” It is the slowly sautéed mix of minced onions, carrots, and celery that form the backbone of most Italian recipes. (It's also spelled with two t's in Italian).

Why are my Instant Pot Meatballs tough?

You are probably overworking your meatball mix. The overworked meatball mix comes out tough. Work the meatball mix until all the ingredients are evenly spread out, and the meatballs hold together when shaped, but no more than that.

Can you make Instant Pot Meatballs ahead of time?

Absolutely! All the work in this recipe is in making the meatballs. So, I do meal prep by making a double batch of meatballs and freezing half of it. (I put the meatballs on a sheet pan in the freezer overnight, then transfer the frozen meatballs to a zip-top bag.) When making another batch of spaghetti sauce, I follow the recipe as written, with the frozen meatballs going straight from the freezer into the Instant Pot. Then I add 5 minutes to the pressure cooking time to thaw the meatballs while cooking. (In other words, with frozen meatballs, pressure cook at high pressure for 20 minutes or 18 minutes on a stovetop PC).

Can I double this recipe

If you have an 8-quart pressure cooker, you can double this recipe. It's too much to double in a 6-quart pressure cooker.

Burn Notice

If you get a burn warning, it is probably the tomatoes sinking to the bottom of the pot, sticking to the bottom, and burning. Don't stir the crushed tomatoes into the pot; pour them over the top of everything. The soffritto, wine, meatballs, and chicken broth act as a buffer and keep the tomatoes from sinking to the bottom of the pot.

Inspired by: CookSmart by Pam Anderson

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What do you think?

Questions? Other ideas? Leave them in the comments section below.

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