Instant Pot Parmesan Meatballs Recipe or in Slow Cooker | @bestrecipebox

Instant Pot Meatballs with Parmesan

Course: Appetizer, Main Course, Sandwiches, Sauces, Side Dish
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 368 kcal

Make sure to not pack the meat too tight when rolling into balls. The meat will be too dense and heavy. Roll them gently into balls.

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Ingredients

FOR THE MEATBALLS:

  • 1 pound ground Beef , Pork, Chicken or Turkey
  • 2 large Eggs
  • 1/2 cup shredded Parmesan Cheese
  • 1/2 cup Bread Crumbs (or Panko Bread Crumbs)
  • 2 teaspoons Worcestershire sauce
  • 1/2 small Onion , minced
  • 2 cloves Garlic , minced
  • 1/2 teaspoon  smoked Paprika
  • 2 Tablespoons Minced Parsley , extra for garnish
  • 1/2 teaspoon Kosher Salt or Sea Salt , or to taste
  • Fresh cracked Black Pepper

FOR THE SAUCE & TOPPING

  • 2 tablespoons Olive Oil
  • 2 cups Tomato Sauce (or more if you like)
  • 1/4 cup Parmesan Cheese , for topping
  • chopped Italian Parsley , for topping
  • serve on top of pasta , rice or with grilled bread

Directions

  1. In large bowl, combine all meatball ingredients (meat, eggs, parmesan cheese, bread crumbs, Worcestershire sauce, onion, garlic, paprika, parsley, salt & and pepper). Mix it all together well. Add some oil to your hands to prevent sticking and roll meatballs into about 1 1/2” balls. Try to keep the meatballs all the same size for even cooking.
  2. Turn Instant Pot on "Sauté”. When hot, add oil then add about 6-8 meatballs. Sear in small batches in the Instant Pot. Sear only enough meatballs in a batch so they don’t overcrowd and you have room to maneuver a spatula in-between to flip them while searing.
  3. Sear the outside of the meatballs until a crust forms, gently rolling the meatballs around the Instant pot occasionally so that all the sides are seared evenly. Remove the seared meatballs and sear the next batch(s) until all the meatballs are seared.
  4. Add all the seared meatballs into the instant pot. Add the tomato sauce to the pot of meatballs. Close the lid and pressure cook on high pressure for 15 minutes . If you rolled the meatballs larger, cooking time will be longer. (These are the steps we did for our Instant Pot: Close the lid and close the Pressure Release Valve. Press "Cancel" to stop the "Sauté" setting. Press the "Manual" button. Set the time to 15 minutes.)

  5. After the cooking time is complete, press "Cancel" and carefully release the pressure.
  6. Sprinkle with parmesan cheese and parsley. Serve warm with desired accompaniments (pasta, rice, bread, etc...).

Recipe Notes

Recipe was tested in a 4-quart slow cooker and a 6-quart Instant Pot.