Pressure Cooker Meatballs
Juicy, flavorful, and ready in just a fraction of the time, these Pressure Cooker Meatballs are a game-changer for weeknight dinners! Made with a savory blend of ground beef and pork, Parmesan cheese, and fresh parsley, these meatballs are perfectly seasoned and browned to perfection before being simmered in a rich tomato sauce infused with Italian herbs. The pressure cooker locks in moisture and enhances the flavors, delivering tender meatballs that melt in your mouth. Serve them over spaghetti, rice, or with crusty bread for a hearty, comforting meal the whole family will love. Whether you're in a rush or simply craving classic Italian flavors, this quick and easy recipe is bound to become a household favorite. Perfect for busy nights, meal prepping, or even entertaining, these pressure cooker meatballs will elevate your dinner game in no time!
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Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 0.25 cup Milk
- 1 Egg
- 3 cloves Garlic, minced
- 2 tbsp Parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 28 oz Crushed tomatoes
- 0.5 cup Chicken broth
- 1 tsp Italian seasoning
Directions
Step 1
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, salt, and black pepper. Mix until just combined; avoid overmixing.
Step 2
Roll the mixture into 1.5-inch diameter meatballs and place them on a plate or tray. This should yield approximately 16-18 meatballs.
Step 3
Set your pressure cooker to the sauté mode and heat the olive oil.
Step 4
Brown the meatballs in batches, ensuring all sides are browned evenly. This step adds flavor, but you do not need to cook them through. Once browned, set the meatballs aside on a plate.
Step 5
In the same pot, add the crushed tomatoes, chicken broth, and Italian seasoning. Stir well to deglaze the pot and scrape up any browned bits from sautéing the meatballs.
Step 6
Carefully place the browned meatballs back into the sauce in a single layer, ensuring they are submerged but not overcrowded.
Step 7
Seal the lid on the pressure cooker and set it to high pressure for 7 minutes.
Step 8
Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes, then perform a quick release for any remaining pressure.
Step 9
Open the lid carefully and gently stir the meatballs to coat them in the sauce.
Step 10
Serve the meatballs hot over spaghetti, rice, or with a side of crusty bread. Garnish with additional chopped parsley or grated Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (1835.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2548.6 |
| Total Fat 175.5g | 0% |
| Saturated Fat 61.6g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 749.0mg | 0% |
| Sodium 4279.4mg | 0% |
| Total Carbohydrate 87.2g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 30.5g | |
| Protein 167.3g | 0% |
| Vitamin D 74.8IU | 0% |
| Calcium 646.9mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 3118.6mg | 0% |
Source of Calories