Pressure Cooker Meatballs

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 6 customer reviews
Pressure Cooker Meatballs
Pressure Cooker Meatballs

Ingredients

  • 1½ pounds ground beef
  • ⅓ cup warm water
  • ¾ cup grated Parmesan cheese
  • ½ cup bread crumbs
  • 2 large eggs
  • 2 tablespoons fresh parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 teaspoon olive oil
  • 3 cups prepared marinara sauce
  • ⅓ cup warm water

Appliances

For best results, we recommend using:

Directions

  1. Mix ground beef, eggs, Parmesan cheese, bread crumbs, parsley, garlic powder, oregano, salt, and pepper together in a large bowl; shape into meatballs using 1½ tablespoons each.
  2. Heat oil in the pot of a pressure cooker set to Sauté. Brown meatballs in hot oil on all sides, about 2 to 3 minutes.
  3. Pour marinara sauce and water over the meatballs.
  4. Lock pressure cooker lid in place. Set steam vent to Sealing.
  5. Select Pressure Cook (Manual) and cook for 10 minutes on High pressure.
  6. Set steam vent to Venting to quick-release pressure.
  7. Serve immediately with sauce from the pot on the side.
Mealthy Tip

Be sure to use freshly grated Parmesan cheese in these meatballs. You'll get much better texture and flavor that way! Use your favorite pasta sauce for simmering these. Marinara is a great base, but feel free to use vodka sauce or a tomato-basil sauce, too. The meatballs work well in multiple sauces!

For more pressure cooker recipes using ground beef you might enjoy:

Pressure Cooker Swedish Meatballs with Mashed Potatoes

Pressure Cooker Sloppy Joes

Pressure Cooker Meatloaf and Mashed Potatoes

Nutrition Facts

Per Serving: 490 calories; 28g fat; 18.6g carbohydrates; 39g protein; 161mg cholesterol; 1136mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 490 Calories from Fat 250
% Daily Value*
Total Fat 28g 43%
Saturated Fat 10g 51%
Trans Fat 1.0g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 11.1g
Cholesterol 161mg 54%
Sodium 1136mg 47%
Total Carbohydrate 18.6g 6%
Dietary Fiber 3g 12%
Sugars 7.1g
Protein 39g
Vitamin A 22% Vitamin C 7%
Calcium 16% Iron 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(6 Reviews)

How would you rate this recipe?

What others are saying

Image of McKenzie C

McKenzie C says:

I used vodka sauce (my favorite) with spiralized zucchini. Delicious! These meatballs were easy to make, my only issue is that I have to brown the meatballs in batches instead of all once, like I could do in a large skillet. Still, I think the quick cooking time makes up for it and they're good perfectly every time.

Image of Garcia B

Garcia B says:

Used the meatballs to make a sub sandwich and they were a big hit with the entire family. We just used hoagie style bread and cheese to make a complete meal.

Image of Erin Hudson

Erin Hudson says:

I used ground turkey instead of beef to make these meatballs. Such an easy alternative where I can reduce my red meat intake. These cooked nicely in the pot, and had great flavor too.

Image of Nicole N

Nicole N says:

Forgot to add the Parmesan when making the meatballs but they still turned out great. They were moist and very tasty with the jarred spicy marinara sauce I used. I served with either rice or on a hoagie bun topped with mozzarella. The whole family liked them (even those who don't normally eat meatballs). I look forward to using the Parmesan cheese next time.

Image of Roli Ze

Roli Ze says:

I just made it and added some fresh herbs to it and it was awesome

Image of Kathy Jackson

Kathy Jackson says:

I followed the directions as described above, except I browned the meatballs in small batches. I seared/sautéed them on “normal” and added more olive oil, but as I turned them, several stuck to the bottom & broke apart. Once all meatballs were browned, I poured the sauce & water over them & followed remaining directions. But when I opened my Yedi, many of the meatballs had burned on the bottom. The meatballs were bland. I added more salt & pepper, but still blah. I used a tomato & basil sauce/marinara. I’m not sure what other spices I could have added to make them more flavorful.