Easy Instant Pot Meatballs with Marinara Sauce — “Che buona cucina!”
The perfect joining of an Italian-American tradition and current-day innovation
If my great-great grandmother from Palermo, Italy, had an Instant Pot, she would have used it. Italian-American families were big and extended, and meal prep was all-day tedious work. If she were here today, she’d surely be waving her hands and shouting, “Questo pasto è delizioso!”
Welcome to the Mountaintop Kitchen, where ancestral traditions meet modern convenience. Today, we’re honoring the timeless recipes handed down through immigrant generations, and giving them a contemporary twist with the help of our Instant Pot. Not fair you say? Au contraire … or should I say, al contrario, amico mio! This dish is especially close to my heart, as it draws inspiration from my great-great-grandmother’s Italian-American kitchen. Imagine her crafting these meatballs by hand, simmering them in a rich marinara sauce made from scratch. Now, we’re bringing that old-world charm into the 21st century, making it quicker and easier without sacrificing any of the flavors that remind us of home. Join me as we create Easy Instant Pot Meatballs with Marinara Sauce—a perfect blend of cherished history and innovation. Let’s get started! I’m confident that my Uncle Joe and his brother Frank, my namesake grandfather, would approve!
Most kitchens today are equipped with Instant Pots and Air Fryers; If not, Amazon Prime Days are upon us: July 16 & 17. Pick up an Instant Pot from Amazon at a nice discount! OK, enough babble; let’s move on to this simple yet delicious recipe!
Just a reminder that we run no ads on this site other than equipment affiliate links, as we are frequently asked about our tools and where to get them. You pay no more, and we get a tiny affiliate commission from Amazon USA. If you order through a different Amazon market, this does not apply. Happy cooking and baking!
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
Meatballs:
1 ½ pounds ground beef lean (680g)
½ cup onion, grated (about 1 medium onion, 80g)
½ cup panko bread crumbs (60g)
½ cup Parmesan cheese, grated (50g)
2 eggs
2 cloves garlic, crushed (about 2 teaspoons, 10g)
2 tablespoons milk
1 teaspoon kosher salt, or to taste
½ teaspoon oregano
¼ teaspoon ground black pepper
Marinara Sauce:
2 tablespoons olive oil
2 cloves garlic, minced
2 (6 oz) cans tomato paste (340 grams total)
3 cups water (710g)
2 teaspoons Italian seasoning
Salt and pepper, to taste
2 pinches of sugar
Prepare the Meatball Mixture: In a large bowl, combine the ground beef, grated onion, panko bread crumbs, Parmesan cheese, eggs, crushed garlic, milk, kosher salt, oregano, and ground black pepper.
Mix the ingredients together until well combined. You can use your hands for the best results, ensuring everything is evenly distributed.
Form the Meatballs: Scoop out about 2 tablespoons of the mixture at a time and roll it between your hands to form meatballs. Aim for uniform size to ensure even cooking. This should make approximately 20-24 meatballs.
Sauté the Garlic: Turn on the Instant Pot and select the ‘Sauté’ function.
Add the olive oil to the pot and let it heat up for a minute.
Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant and slightly golden. Be careful not to burn the garlic.
Prepare the Marinara Sauce: Add the tomato paste to the pot and stir well with the garlic and olive oil. Let it cook for about 2 minutes, stirring frequently, to deepen the flavor.
Pour in the 3 cups of water and stir until the tomato paste is fully dissolved.
Add the Italian seasoning, a couple of pinches of sugar, and salt and pepper to taste. Stir to combine.
Add Meatballs to Sauce: Carefully place the meatballs into the marinara sauce, ensuring they are well covered by the sauce.
Pressure Cook: Secure the lid on the Instant Pot and ensure the valve is set to the ‘Sealing’ position.
Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 7 minutes on high pressure.
When the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
Serve: Carefully open the lid and give the meatballs a gentle stir to coat them evenly with the sauce.
Serve the meatballs with your favorite pasta, over spaghetti squash, or as a meatball sub.
Enjoy your delicious Instant Pot meatballs with marinara sauce!
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
Instant Pot (Every updated kitchen has one nowadays … and so versatile; you can even bake a cheesecake in one!)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
A meatball hoagie … oh yes you can! Thank you for stopping by today — Frank, Mountaintop Kitchen
Now I'm hungry, and it's still two hours until comida. Even if you are a little light-handed with the garlic, that dish looks delish!