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Tender, flavorful homemade meatballs simmered in marinara sauce come together quickly in the Instant Pot for an easy weeknight dinner. This recipe balances ground beef and pork sausage for juicy texture and rich taste while using pantry staples that most cooks already have on hand.
I first made these during a busy weeknight and was amazed at how quickly dinner came together. My family loved the tender meatballs so much they asked me to make them again the very next week.
Ingredients
- 1 pound lean ground beef: provides a hearty base with good protein
- ½ pound pork sausage: mild or spicy according to preference adds extra flavor and juiciness
- 1 cup Italian style panko breadcrumbs: help bind the meatballs and keep them light
- ½ cup grated parmesan cheese: brings savory depth and a subtle nutty richness
- 2 large eggs: act as a binder to hold everything together
- ½ teaspoon salt: enhances all the flavors without overpowering
- 1 teaspoon garlic and herb seasoning: adds aromatic complexity opt for a blend containing oregano and rosemary if possible
- 2 tablespoons oil: used for browning the meatballs a neutral oil like canola or vegetable oil works best
- ⅓ cup water: to thin the sauce slightly and prevent burning
- 32 ounce jar marinara sauce: choose a good quality sauce for the best flavor
- Cooked pasta for serving: optional but recommended to soak up the sauce
Instructions
- Scoop and Mix:
- Combine the ground beef pork sausage panko breadcrumbs parmesan cheese eggs salt and garlic herb seasoning in a large bowl. Use clean hands to mix everything together evenly without overworking the meat. This keeps the meatballs tender.
- Shape the Meatballs:
- Use an ice cream scoop or your hands to form the mixture into 12 large meatballs. Place them spaced out on a sheet pan or plate to make browning easier.
- Sauté the Meatballs:
- Turn the Instant Pot to sauté mode for about 6 minutes. Add the oil and when hot brown the meatballs in batches browning each side for 1 to 2 minutes. This step locks in flavor and color but does not fully cook them.
- Deglaze and Add Sauce:
- Cancel sauté mode and pour in the water and marinara sauce. Scrape the bottom of the pot carefully to lift any browned bits to prevent the burn message and build flavor.
- Add the Meatballs:
- Nestle all meatballs into the sauce as best you can. Cover with the lid and seal then set the Instant Pot to pressure cook on high for 7 minutes.
- Allow to Naturally Release:
- Once cooking finishes wait 5 minutes for natural pressure release then carefully release any remaining pressure to finish the cooking.
- Serve Over Pasta:
- Serve the meatballs and sauce over cooked pasta if desired. The sauce is rich and perfect for soaking into noodles.
I love using both beef and pork sausage in this recipe because the combo keeps the meatballs juicy and full of flavor. One memorable time I served these to friends for a casual dinner party and they could not stop raving about how tender and tasty the meatballs were and they asked for the recipe on the spot.
Storage Tips
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop adding a splash of water if the sauce thickens too much. For longer storage freeze the meatballs and sauce in portioned freezer safe containers for up to 3 months and thaw overnight in the fridge before reheating.
Ingredient Substitutions
Swap ground turkey or chicken for a lighter alternative but be aware they can dry out more easily. Add extra breadcrumbs or an egg if meatballs feel too soft. Use crushed gluten free crackers instead of breadcrumbs for a gluten free option. Parmesan cheese can be replaced with Pecorino Romano for a sharper flavor or left out for dairy free.
Serving Suggestions
Serve these meatballs over spaghetti or your favorite pasta shape. For a lower carb option swap pasta for zucchini noodles or spaghetti squash. Garnish with fresh basil or parsley and a sprinkle of extra parmesan. For a complete meal add a simple green salad and crusty bread.
Enjoy these meatballs over pasta for a comforting weeknight dinner. They also freeze well for easy meal prep.
Common Recipe Questions
- → Can I use only ground beef for the meatballs?
Yes, using just ground beef will work, but blending with pork sausage adds moisture and flavor.
- → How do I prevent the meatballs from sticking during cooking?
Browning the meatballs first with oil helps create a seared crust that reduces sticking before pressure cooking.
- → Is it necessary to natural release after pressure cooking?
Allowing a natural release for 5 minutes helps the meatballs finish cooking gently and retain moisture.
- → Can I substitute marinara sauce with another sauce?
Yes, you can try tomato-based sauces or a homemade blend, adjusting seasoning as needed for best results.
- → What is the best way to serve these meatballs?
They pair beautifully over cooked pasta or alongside crusty bread for a complete meal.