This Instant Pot meatballs recipe is the best and easiest way to make meatballs EVER. No browning, no baking, and no sauce if you prefer them plain. Just tender, juicy meatballs made from ground beef and sausage, cooked to perfection in the Instant Pot. Freezer-friendly and perfect for quick family meals or an easy party appetizer!
Allow me to introduce you to the best and easiest meatballs you’ll ever make. No browning, no baking, no sauce. Just tender, juicy meatballs cooked to perfection in the Instant Pot.
Made from just a handful of simple ingredients and minimally seasoned to maximize versatility, they are quite possibly the only meatball I will ever make again.
The fact that these meatballs cook without sauce makes them incredibly versatile. Once cooked, bathe them in two or three of your favorite sauces and boom, meatball heaven.
We’re big sauce-lovers over here so, naturally, I made several different versions, including:
- No Sauce
- Italian Meatballs with Sauce
- Sweet & Sour Grape Jelly Meatballs
- Korean Meatballs
- Swedish Meatballs
Before we get into all the different kinds of meatballs and the zillion ways you can eat them, here’s an overview of the basic meatball ingredients and some general serving ideas
Ingredients for Plain Instant Pot Meatballs
These meatballs are made with just a handful of simple ingredients and are minimally seasoned to maximize versatility. To make these meatballs you’ll need:
- Ground beef
- Ground pork sausage
- Bread crumbs
- Parmesan cheese
- Salt & pepper
What to Serve with Plain Instant Pot Meatballs
These Instant Pot meatballs are so easy and versatile. Sauce ‘em up and serve in a bowl at your next gathering, or add some noodles, rice, or veggies to make them a meal!
Explore more specific serving suggestions for each variation below.
Instant Pot Meatballs Recipe — 5 Ways
Plain Instant Pot Meatballs (No Sauce)
My favorite thing about these Instant Pot meatballs is that they cook by themselves, no simmering in sauce required — which means you can literally eat them with anything and bathe them in any sauce you like.
These no-sauce meatballs are also great for meal prep. Make a big batch over the weekend to eat throughout the week, or freeze them for future meals or a last-minute appetizer.
To make Instant Pot meatballs with no sauce, just follow the basic recipe below. If you plan to freeze them, check out the FAQs below.
- Cover plain meatballs in pesto (we love this healthy kale pesto) and serve over pasta, zucchini noodles, or spaghetti squash
- Make a simple tzatziki sauce, wrap a few meatballs up in a big piece of pita bread, and top with baby greens and red onions
- Bathe them in bbq sauce and serve in a bun with a side of coleslaw
Italian Instant Pot Meatballs and Sauce
You can’t go wrong with classic meatballs in marinara sauce. My favorite way to eat these is bathed in sauce, right out of the bowl. No pasta or bread needed — that’s how good they are!
I recommend about 3-4 cups of chunky sauce for a full batch of meatballs — maybe a little more if you like a lot of sauce and will be eating them over pasta, and maybe a little less if you plan to serve them as an appetizer.
If you’re going the traditional spaghetti and meatball route, you can heat the sauce on a stove while the meatballs cook or combine everything, reheat, and serve them right out of the Instant Pot.
Cover and heat everything up on SAUTE – LOW (stirring regularly to avoid burning) and/or the Keep Warm function.
- Pop open a jar of your favorite store-bought marinara. I personally love Rao’s which I recently discovered at Costco!
- Alternatively, you can make your own easy marinara sauce while the meatballs cook with just a handful of simple pantry ingredients.
- Sprinkle with fresh chopped parsley and/or basil and Parmesan cheese and serve with toothpicks for an easy appetizer
- Put over pasta, top with fresh Parmesan cheese and serve with a side salad
- Serve over spaghetti squash with sauteed veggies (mushrooms, bell pepper, and onions)
Sweet & Sour (Grape Jelly) Instant Pot Meatballs
What might be considered the classic cocktail meatball, these sweet and sour meatballs made with grape jelly are a popular party appetizer and always a hit with guests. Put your own spin on the sauce with your choice of ketchup, chili sauce, or bbq sauce.
Ingredients for sweet & sour grape jelly meatball sauce:
- Grape jelly
- Ketchup, chili sauce, or bbq sauce
These sweet & sour grape jelly meatballs can be a standalone appetizer or a balanced meal.
- Add sauteed peppers and onions and serve over rice for a delicious sweet & sour meatball bowl
- Stick a few in a hoagie roll and top with sauteed veggies of choice for a fun-to-eat sandwich spin.
Instant Pot Korean Meatballs
If you want to kick things up a notch, these Korean Instant Pot Meatballs are the way to go. The sauce is sticky, sweet, and has a little heat thanks to gochujang (Korean chili paste) and red pepper flakes. They might actually be my favorite of the bunch!
Ingredients for Korean Meatball Sauce
- Soy sauce
- Brown sugar
- Ground ginger
- Rice vinegar
- Sesame oil
- Red pepper flakes
- Top with sliced green onions and sesame seeds and serve solo as an appetizer
- Serve over rice or rice noodles along with some roasted or stir-fried veggies. I love them with roasted Brussels sprouts and broccolini, or stir-fried carrots, snow peas, bell pepper, and broccoli.
Instant Pot Swedish Meatballs
You really can’t go wrong with these classic Swedish meatballs. Bathed in a simple creamy sauce, it’s comfort food at it’s finest. They’re a great party app all on their own, or you can make it a balanced meal by tossing in some sauteed vegetables and a little linguine.
Ingredients for Swedish Meatball Sauce
- Beef broth
- Ground black pepper
- Whole milk, half-and-half, or heavy cream
Frequently Asked Questions
Leftover meatballs should be refrigerated or frozen.
To refrigerate leftover meatballs: Transfer leftover meatballs to an airtight container and refrigerate for up to 5 days.
To freeze leftover meatballs: Place meatballs on a parchment-lined baking sheet and freeze for 2-3 hours, or until very firm. Then, transfer meatballs to a freezer bag, pressing out any extra air, and return to the freezer. Freeze for up to 3 months and reheat from frozen.
Cooked meatballs can be frozen assuming they are either plain or in a sauce that freezes well, such as marinara sauce.
For plain meatballs: Place meatballs on a parchment-lined baking sheet and freeze for 2-3 hours, or until very firm. Next, transfer meatballs to a freezer bag, pressing out any extra air, and return to the freezer. Freeze for up to 3 months and cook from frozen as directed below.
For meatballs in sauce: Transfer both meatballs and sauce to a freezer bag and press out any extra air in the bag. To save space, lay the bag flat in the freezer so it can be stacked when frozen.
Place uncooked meatballs on a parchment-lined baking sheet and freeze for 2-3 hours, or until very firm. Transfer to a freezer bag, pressing out any extra air, and return to the freezer. Freeze for up to 3 months and cook from frozen as directed below.
It will take longer for the Instant Pot to come to pressure using frozen meatballs, but cook time is the same whether fresh or frozen.
Cocktail-sized meatballs (1 ounce each or 1-inch in diameter): 7 minutes at high pressure with a 5-minute natural release.
Medium-sized meatballs (1 ½–ounces or 1 ¾-inch in diameter): 8 minutes at high pressure with 5-minute natural release.
Large meatballs (3 ounces each): 10-11 minutes at high pressure with a 7-minute natural release.
Common Ingredient Substitutions
- For dairy-free meatballs: Omit or substitute an equal amount of nutritional yeast for the Parmesan cheese.
- For egg-free meatballs: Substitute ½ cup ricotta cheese (¼ cup per egg). Note: If you don’t have an egg allergy, sensitivity, or intolerance, 2 tablespoons of mayonnaise can also be used (1 tablespoon per egg).
Other Instant Pot Recipes You Might Like
- Our very favorite Instant Pot Bolognese Sauce
- This versatile Instant Pot Shredded Beef
- A weeknight hero, this Instant Pot Sausage & Sun-Dried Tomato Pasta is a regular in our dinner rotation
Instant Pot Meatballs Recipe
Instant Pot Meatballs 5 different ways: no sauce, with sauce, sweet & sour grape jelly, Korean, and Swedish style!
- Prep Time:
- Total Time:
30 meatballs 1x
30 meatballs 1x
- 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.
- Prepare a baking sheet (if freezing). Line a baking sheet that will fit in your freezer with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
The sauce recipes below are generally enough for one full batch of meatballs. You may want to make more or less sauce depending on how saucy you like your meatballs, and whether you plan to serve as a meal or as an appetizer. All sauces except the Swedish meatball sauce can be frozen.
Italian Meatballs and Marinara Sauce
Note: 3-4 cups is generally enough sauce to serve over pasta; if serving as an appetizer you may want to use less sauce or freeze the extra.
- 1-2 jars (3-4 cups) of your favorite marinara or pasta sauce OR make your own simple marinara sauce
- Fresh chopped parsley and/or Parmesan cheese for topping (optional)
Sweet & Sour Sauce with Grape Jelly
Makes: 2 cups sauce
Note: This recipe generally makes enough sauce to serve over rice or rice noodles. If serving as an appetizer you may want to make less sauce or freeze the extra.
- 1 cup ketchup, chili sauce, or bbq sauce
- 1 cup grape jelly (use ¾ cup for a slightly less sweet sauce)
- Fresh chopped parsley for topping (optional)
Combine ketchup, chili sauce, or bbq sauce and grape jelly in a bow. Stir well.
Korean Meatball Sauce
Makes: ~2 cups sauce
Note: This recipe generally makes enough sauce to serve over rice or rice noodles; if serving as an appetizer you may want to make less sauce or freeze the extra.
- 1 cup reduced-sodium soy sauce
- ⅔ cup water
- 1 ½ cups cup brown sugar
- 2 tablespoons gochujang (Korean chili paste, available in most grocery stores)
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- ½ teaspoon ground ginger
- 6 cloves garlic, minced or pressed
- ¼ teaspoon red pepper flakes
- 1-2 tablespoons cornstarch
- 1-2 tablespoons water
- Sesame seeds and/or sliced green onion for garnish (optional)
In a medium saucepan over high heat, bring soy sauce, water, brown sugar, gochujang, ground ginger, garlic, rice vinegar, sesame oil, and red pepper flakes to a boil. Whisk 1 tablespoon cornstarch and 1 tablespoon water together in a separate small bowl until well combined; stir into boiling sauce and simmer for 1-2 minutes to activate the starch. Reduce heat to medium; simmer and stir frequently for 8-10 minutes, or until sauce is thickened and reduced slightly. Remove from heat.
Swedish Meatball Sauce
Makes: ~2 cups sauce
Note: I recommend increasing sauce ingredients by half if serving a full batch of meatballs over pasta.
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1/4 cup half-and-half or heavy cream
- Freshly ground black pepper to taste
Melt butter in a large saucepan or deep skillet over medium heat. Add flour and whisk until lightly browned, about 1-2 minutes. Gradually add beef broth and whisk until the sauce begins to thicken. Add milk, half-and-half or heavy cream, and freshly ground black pepper to taste. Cook until the sauce reaches desired consistency. Transfer cooked meatballs from the Instant Pot to the saucepan or skillet, coat with sauce, and serve.
- Instant Pot (I own the 6-quart)
- Stacking steamer rack (not necessary but helps meatballs maintain their round shape if making a full batch)
- OXO tongs
- Nordic Ware aluminum baking sheets
- Stasher bags for freezing (stand-up or half-gallon sizes work best for meatballs)
- 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
- 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.
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 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
If you make this Instant Pot meatballs recipe, please leave a comment and give this recipe a rating! Ratings and comments help other busy parents and families discover this recipe. Plus, I love hearing from you and how you’re enjoying and adapting our recipes.
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