Instant Pot Meatball Recipe

Instant Pot Meatballs 5 different ways: no sauce, with sauce, sweet & sour grape jelly, Korean, and Swedish style!

  • Prep Time:
    25 minutes
  • Total Time:
    45 minutes
  • Makes:
    30 meatballs 1x
  • Prep Time:
    25 minutes
  • Total Time:
    45 minutes
  • Makes:
    30 meatballs 1x
  • Ingredients

    • 1 pound ground beef
    • 1 pound Sweet Italian Sausage, casings removed
    • 2 eggs
    • ⅔ cup Panko bread crumbs
    • ¾ cup grated onion (about 1 medium) 
    • ¼ cup fresh Parmesan cheese
    • 2 teaspoons kosher salt
    • Freshly ground black pepper to taste


    Make your meatballs, then head to the recipe below for the sauce. 

    1. Prepare a baking sheet (if freezing). Line a baking sheet that will fit in your freezer with parchment paper and set aside.
    2. Make the meatball mixture. Combine ground beef, sausage and eggs in a large bowl. With clean hands, mix together until incorporated. Do not over mix or you will have tough meatballs. Add the breadcrumbs, onion, Parmesan cheese, salt, and pepper; mix again.  
    3. Measure and roll your meatballs. For medium-sized meatballs, measure 1 ½ ounces of meat mixture (about 2 ½ tablespoons) and roll into a ball. For smaller cocktail-sized meatballs, measure 1 ounce of meat per meatball. Repeat with the remaining mixture, placing uncooked meatballs on a plate or prepared baking sheet.
    4. To freeze the meatballs: Place the baking sheet into the freezer and freeze until firm, about 2-3 hours. Transfer frozen meatballs to a freezer bag. As you seal the bag, press out any remaining air. Store in the freezer for up to 3 months.
    5. To cook the meatballs (frozen or unfrozen): Place a trivet into the inner pot of the Instant Pot and add 1 cup of water or beef broth (or 1 ½ cups for 8-quart pot). Carefully place the meatballs you’d like to cook onto the trivet, stacking meatballs between one another into 2-3 layers if needed. Secure the lid, making sure the valve is set to SEALING. Set Instant Pot to Pressure Cook — HIGH for 8 minutes, or 7 minutes for smaller cocktail-sized meatballs. Let the pressure release naturally for 5 minutes; carefully release remaining pressure manually. When done, transfer cooked meatballs to a clean plate. 
    6. Make your sauce. While the meatballs cook, make or warm your sauce on the stove. If you’d like to make your sauce in the Instant Pot, you can do it either before or after cooking the meatballs using the SAUTE function. If the latter, remove the meatballs and trivet from the Instant Pot and drain the cooking liquid prior to making the sauce.


    Favorite Equipment

    Ingredient Prep

    • Grate the onion and refrigerate until you make the meat mixture
    • Roll the meatballs and store them in the refrigerator for up to 2 days before cooking
    • Make sauces up to 2 days in advance

    Ingredient Notes

    • For dairy-free Instant Pot meatballs: Omit or substitute an equal amount of nutritional yeast for the Parmesan cheese
    • For egg-free Instant Pot meatballs: Substitute ½ cup ricotta cheese (¼ cup per egg). If you don’t have an egg allergy, sensitivity, or intolerance, 2 tablespoons of mayonnaise can also be used (1 tablespoon per egg).
    • For gluten-free meatballs (meatballs only): Substitute gluten-free Panko for traditional Panko breadcrumbs 
    • Gochujang (Korean Meatballs): Gochujang is a Korean chili paste made from fermented soybeans and is available in most large supermarkets and Asian markets.

    Little Helpers

    Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help: 

    • Toddlers: Measure and add meatball ingredients to the bowl, as well as help mixing and rolling meatballs; stack in the Instant Pot
    • Little Kids: All of the above plus help grate the onion (closely supervised) and roll the meatballs; 
    • Big Kids: Give them the recipe and see how much they can do on their own!

    Nutrition Notes

    Nutrition information calculated for 3, 1.5-ounce meatballs (no sauce) using 85% lean ground beef and Sweet Italian pork sausage.


    • Serving Size: 3 (1 ¾-inch) meatballs
    • Calories: 219
    • Sugar: 1 g
    • Sodium: 689 mg
    • Fat: 12 g
    • Saturated Fat: 5 g
    • Unsaturated Fat: 7 g
    • Trans Fat: 0 g
    • Carbohydrates: 8 g
    • Fiber: 0 g
    • Protein: 18 g
    • Cholesterol: 83 mg

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