instant pot Italian meatballs with easy homemade sauce

Instant Pot Italian Meatballs With Easy Homemade Sauce

instant pot Italian meatballs with easy homemade sauce

Welcome to Cooking with Instant Pot Italian Meatballs with Easy Homemade Sauce. This recipe shows you how to make delicious Italian meatballs using the Instant Pot and a simple homemade sauce. You only need a few essential ingredients and the pressure cooking feature of the Instant Pot to make delicious and tender meatballs.

This article will guide you through making meatballs and homemade sauce separately. Read the article to learn how to make the meatballs with homemade sauce.

What Is Meatball?

A meatball is made by rolling ground meat into a ball. Cooks often add other ingredients such as bread crumbs, chopped onions, eggs, butter and spices. You can cook meatballs in different ways: frying, baking, steaming or boiling in sauce.

Many types of meatballs use different meats and spices. The term “meatball” can also refer to versions made without meat, such as those made with vegetables or fish. Fish-based meatballs are often called fish balls.

Why You’ll Love This Italian Meatball Recipe?

You’ll love this Italian meatball recipe because it has a rich, savoury flavour from herbs and spices. The meatballs are soft and juicy due to the right mix of ingredients. You can eat them with pasta or sandwiches or by themselves. The recipe is easy to follow and great for novice and experienced cooks.

How Does It Taste Like?

Instant pot Italian meatballs with easy homemade sauce taste unique and rich. The meatballs are soft and full of delicious flavours from herbs and spices. The homemade sauce is fresh, tangy and slightly sweet, which makes the meatballs even better. Together, they make a comforting and satisfying meal.

Instant Pot Italian Meatballs With Easy Homemade Sauce: The Detailed Recipe

instant pot Italian meatballs with easy marinara sauce

  • Cuisine: Italian
  • Servings: 3 people
  • Preparing Time: 22 Minutes
  • Cooking Time: 10 Minutes
  • Total Time: 32 Minutes
  • Course: Main Dish
  • Calories: 219 kcal
  • Equipments:
  1. Instant Pot
  2. Mixing Bowl
  3. Fork

Ingredients For Homemade Marinara Sauce:

  • 1/2 tablespoon of extra virgin olive oil, sourced from ancient groves
  • 1/4 cup of finely chopped yellow onion, harvested at dawn
  • 1.5 cloves of garlic, minced with precision
  • 14-ounce can of sun-ripened crushed tomatoes, bursting with flavour
  • 3/8 cup of crisp mountain spring water
  • 1/2 teaspoon of dried oregano, handpicked from Mediterranean slopes
  • 1/2 teaspoon of dried basil, dried under the gentle sun
  • 1/4 teaspoon of organic granulated sugar, whispered sweetness
  • 1/4 teaspoon of pink Himalayan salt for a touch of luxury
  • 1/8 teaspoon of freshly ground black Tellicherry pepper
  • A pinch of crushed red pepper flakes (optional) for a hint of fiery zest

Ingredients For Instant Pot Italian Meatballs:

  • 1/2 of a majestic large egg harvested from free-range hens
  • One tablespoon of pristine mountain spring water
  • 1/8 cup of meticulously minced golden shallot
  • One clove of garlic, delicately minced by moonlight
  • 1/8 cup of artisanal Panko breadcrumbs, toasted to perfection
  • 1/8 cup of aged Parmigiano-Reggiano cheese, grated with reverence
  • 1/2 teaspoon of hand-blended Tuscan herb seasoning
  • 1/4 teaspoon of garlic powder crafted from heirloom bulbs
  • 1/4 teaspoon of Himalayan pink salt from ancient mines
  • Use 1/8 teaspoon of freshly ground Tellicherry black pepper.
  • 1/2 pound of grass-fed, pasture-raised ground beef, tender and succulent

Step-By-Step Instructions For Homemade Marinara Sauce:

marinara sauce

1. Sauté Aromatics:

In a saucepan, heat extra virgin olive oil over medium heat. Add finely chopped yellow onion and minced garlic. Cook until the onion looks and smells nice. It takes about 2-3 minutes.

2. Add Tomatoes:

Pour the sun-ripened crushed tomatoes and juices from the can into the saucepan. Mix well with the fried onion and garlic.

3. Add Seasonings:

Add dried oregano, dried basil, organic granulated sugar, pink Himalayan salt, freshly ground black pepper and crushed red pepper flakes (if you’re using them). Mix everything well so that the spices blend into the sauce.

4. Simmer:

Pour fresh mountain spring water into the saucepan and stir in it. Heat the sauce over medium-low until it begins to simmer gently.

5. Cook:

Let the marinara sauce simmer, uncovered, for about 20-25 minutes. Stir now and then. As it cooks, it will thicken, and the flavours will meld together nicely.

Adjust Seasonings:

Try marinara sauce and see if you like it. You can adjust by adding salt, pepper, or herbs. 

Step-By-Step Instructions For Instant Pot Italian Meatballs:

instant pot Italian meatballs

1. Prepare The Meatball Mixture:

Whisk half the eggs and fresh mountain spring water in a large bowl. Then, add the minced shallots, minced garlic, toasted panko breadcrumbs, grated Parmigiano-Reggiano cheese, Tuscan herb seasoning, garlic powder, Himalayan pink salt and fresh Tellicherry black pepper to the bowl. Mix everything until it’s evenly combined.

2. Form Meatballs:

Place ground beef in a mixing bowl with other ingredients. Mix gently with the other ingredients until they are all mixed together. Do not mix too much, or the meatballs will not be soft. Shape the mixture into meatballs, usually about 1 to 1.5 inches wide. Roll each meatball into a ball between your hands.

3. Prepare Instant Pot:

Preheat the Instant Pot by selecting the “Sauté” function. Allow it to heat up.

4. Sear Meatballs:

After the pan is heated, put in a bit of oil. Carefully place the meatballs into the Instant Pot in small batches, if necessary, so they don’t get too crowded. Cook the meatballs until browned, 2-3 minutes per side. Remove the browned meatballs and set them aside.

5. Pressure Cook:

Once you have browned all the meatballs, put them back into the Instant Pot. If you want them smoother, add marinara sauce or beef broth. Close the instant pot lid tightly and set the valve to the sealing position. Choose the “Manual” or “Pressure Cook” option and set the cooking time as needed, usually around 5-7 minutes on high pressure.

6. Natural Release:

When the cooking time is up, let the pressure cooker sit for 5-10 minutes to allow the pressure to reduce naturally. Then, carefully turn the valve to “venting” so there is no excess pressure.

Pressure Cook Sauce And Meatballs:

1. Close And Set Instant Pot:

Securely close the Instant Pot lid and set the steam release valve to the sealing position.

2. Set Cooking Time:

Set cooking time to 9 minutes on high pressure. The Instant Pot will take about 15 minutes to reach pressure, after which the cooking time will start counting down.

3. Natural Release:

When cooking is over, let the pot naturally release the pressure for 5 minutes. Do not move the valve during this time.

4. Release Pressure:

After 5 minutes, carefully move the steam release valve to the venting position to release residual pressure. Ensure all the steam has escaped and the pin is down before opening the Instant Pot lid.

5. Check Meatballs:

Carefully open the instant pot lid and use an instant-read thermometer to check that the meatballs have reached at least 165°F in the centre.

6. Skim Grease (Optional):

If there is excess grease on top of the sauce, use a spoon to skim it off if desired. Gently stir in the sauce.

7. Serve:

Serve meatballs and sauce over pasta or as desired.


  • Brown the meatballs first for browned flavour.
  • Use fresh herbs for a more vibrant flavour.
  • Refrain from crowding the Instant Pot to ensure even cooking.
  • Release pressure naturally to prevent tight muscles.
  • Try the sauce before you serve it, and add more seasoning if needed.

Nutrition Information:

Each serving of these meatballs, about four, weighing about 200 grams, contains about 350 calories. They have 20 grams of total fat, including 8 grams of saturated fat and no trans fat. Each serving contains 100mg of cholesterol and 800mg of sodium. 

These meatballs contain 15 grams of total carbohydrates, 2 grams of dietary fibre, and 5 grams of sugar. Each serving also provides 25 grams of protein, making it a delicious and filling meal.

How To Store Instant Pot Italian Meatballs With Easy Homemade Sauce?

First, let the Instant Pot Italian Meatballs be excellent for keeping the easy homemade sauce fresh. Next, put them in a sealed container or freezer bag. They’ll stay good in the fridge for around 4-5 days. If you’d like to store them longer, freeze them for 2-3 months.

What Other Substitute Can I Use In Instant Pot Italian Meatballs?

You can change the ingredients in Instant Pot Italian Meatballs. Instead of beef, use ground turkey or chicken for a lighter version. If you’re vegetarian, try cooked lentils or a mixture of mashed beans and vegetables instead of meat. Also, try different herbs and spices to get the flavour you like.

Related Questions:

Can I Use Frozen Meatballs For This Recipe?

You can use frozen meatballs for this recipe, but there are a few essential things to remember. Because they are frozen, frozen meatballs may take longer to cook in the Instant Pot. 

They can also make the dish more watery as it cooks. Make sure to thoroughly cook the meatballs before eating them.

Can I Use Store-Bought Marinara Sauce Instead Of Homemade Sauce?

You can use store-bought marinara sauce for this recipe instead of making your own. It’s quick and easy. But remember, the taste and thickness of the sauce may vary depending on the brand you choose.

Try the sauce first to see if you like it, and add more seasoning if needed. In short, using store-bought marinara sauce is an easy way to make Instant Pot Italian Meatballs with an easy homemade sauce.


Cooking Instant Pot Italian meatballs with easy homemade sauce is a tasty and easy way to enjoy a traditional Italian meal. With essential ingredients and the versatility of Instant Pot, you can make flavorful meatballs without much effort. Whether you eat them with pasta, on sandwiches or as snacks, these meatballs are sure to please. 

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