Instant Pot Meatballs
These Instant Pot Meatballs are ultra juicy, flavorful, and so easy to make. These are the BEST meatballs made with Italian sausage and Romano cheese!
Servings: 28 meatballs
Calories: 124kcal
Equipment
Ingredients
- 1/2 cup Italian breadcrumbs
- 1/2 cup finely grated romano cheese can use any blend of parmesan/romano/asiago cheese
- 2 large eggs whisked
- 1/4 cup buttermilk
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground beef
- 1 pound ground Italian sausage can use sweet, mild, or hot
- 1/4 cup extra virgin olive oil
- 1 cup beef broth
- Marinara sauce for serving
- Pasta for serving
Instructions
- In a large bowl, stir together breadcrumbs, cheese, eggs, buttermilk, garlic, salt, and pepper.
- Use your hands to stir in the beef and Italian sausage until *just* combined.
- Use a large cookie scoop to scoop the meat mixture into 28 scoops, then use your hands to form them into round meatballs. Set aside on a clean work surface.
- Add oil to a 6 quart Instant Pot, then hit SAUTE.
- Once it reads HOT, add in 9 meatballs and cook until golden brown on both sides, about 2 minutes per side.
- Repeat with remaining meatballs.
- Hit CANCEL, then drain the Instant Pot.
- Pour in beef broth, scraping up any brown bits from the bottom.
- Place the trivet into the Instant Pot, then gently stack the meatballs onto the trivet.
- Seal and lock the lid - make sure the pressure valve is pointing toward SEALING.
- Cook on HIGH pressure for 7 minutes.
- Let pressure naturally release for 5-10 minutes before flipping the pressure valve to release any remaining pressure.
- Serve with your favorite marinara sauce and pasta!
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Nutrition
Serving: 1meatball | Calories: 124kcal | Carbohydrates: 2g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 302mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg