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Easy Instant Pot Parmesan Meatballs — Low Carb, too!

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These Easy Instant Pot Parmesan Meatballs are going to be the winner for your next snack, appetizer or main dish! 

I love meatballs, and I love how they are fairly easy to make. I used to think they were pretty complicated, but alas, I have been proven wrong! 

If you’re looking for some other great meals that go great with these meatballs, try Easy Last-Minute Lasagna Recipe or Instant Pot One Pot Spaghetti.

Easy Instant Pot Parmesan Meatballs

If you have been searching for the perfect Instant Pot Meatball recipe, search no more! This recipe makes it not only super easy, but they are delicious, too (and nobody will even know you made them quick in your Instant Pot!) 

Do I have to use Parmesan?

Hence the title, these meatballs are definitely meant to be made with Parmesan so I would say, don’t substitute for another cheese this time!

Can these Meatballs be frozen?

They sure can! If you are like me and like to meal prep, you can definitely make these ahead of time, and freeze them in batches. I would put them on a cookie sheet first, let them freeze flat and then bag them into serving sizes. 

Can you add anything to make these Meatballs spicier?

If you want to, yes! You can definitely add some heat – maybe some cayenne pepper or hot sauce. Totally up to you and your taste buds! 🙂 

WANT MORE INSTANT POT BEEF RECIPES?

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Easy Instant Pot Parmesan Meatballss

These Easy Instant Pot Parmesan Meatballs are going to be the winner for your next snack, appetizer or main dish! 

Course Main Course, Main Dish
Cuisine Italian
Keyword Instant Pot Meatball Parmesan, Instant Pot Meatballs
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 286kcal
Author Sarah Robinson

Ingredients

  • 2 lbs lean ground beef
  • ½ cup no sugar marinara sauce
  • 2 tablespoons dried minced onion
  • 2 teaspoons jarred minced garlic
  • 1 ½ teaspoons italian seasoning
  • ¾ cup shredded parmesan
  • 2 eggs
  • Salt and pepper

Instructions

  • In a large bowl mix all ingredients together.
  • Form into 24 meatballs.
  • Spray springform pan with cooking spray andplace meatballs inside.
  • Place trivet in Instant Pot and add 1 cup of water.
  • Close lid. Cook on Manual/Pressure Cook, High
  • Pressure for 10 minutes. Natural release for 5 minutes, then quick release. Open Lid. Removef rom Instant Pot.

Video

Nutrition

Calories: 286kcal | Carbohydrates: 3g | Protein: 39g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 157mg | Sodium: 428mg | Potassium: 629mg | Fiber: 1g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 4mg

Meet the Robinsons

This is my daughter Avery.  We’ve been going to a horse vaulting clinic, and one day our instructor asked us to be on a TV show that they were planning to make about her.  They came out today and filmed all but one of my kids at the vaulting clinic.  Avery is practicing her moves on a barrel first, before she gets on the horse to practice later.  

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Testimonials

  • Amorette DavisUser of the Free Freezer to Slow Cooker One Week Menu

    Thank you so much! As a special needs mommy these recipes have helped us so much.   I often am very busy with being a nurse for our child that I don't have time for making sure we get meals.  This allows me to do all my prep on the weekends, while my husband is home to help, and to cook during the week.  So grateful!

  • Linda SearsOwner of Freezer to Slow Cooker Menus

    Sarah’s Freezer to Slow Cooker ebooks have been a fantastic addition to my meal plans.  They make meal planning easy and my family happy. I love the way each recipe is laid out, with a shopping list and ingredient prep list, along with cooking instructions. Sarah’s done all the hard work for me!  The recipes have used have all been delicious and easily adaptable to my family’s taste and the number of people I’m serving.

  • FranOwner of Freezer to Slow Cooker Ebooks
     I purchased all of your freezer to slow cooker ebooks a month or so ago and I'm in love with this way of cooking.  I now have taken all 10 weeks of recipes and written them of my menu planner and then I repeated the 10 weeks and will continue to do so throughout the year.  My family of 5 adults and 1 child enjoy the meals that you have planned and I have cooked and I'm excited that the next time when that meal comes due up in the rotation I won't have to purchase anything but just pull it from the freezer.  Thank you so much
           A Happy Slow Cooker User
  • rayzn2angelsfrom Freezer to Slow Cooker Series

    This makes my life so much easier. I'm a busy work at home/stay at home mom, wife, business woman and I feel like dinner is always the thing I just never get time to do. We have done like 15 of the crockpot recipes from Sarah and they are all very yummy. They get a thumbs up from my husband and kids every time. And there is always enough for my husband to take the left overs at least 2x per recipe. I have a family of 5, 2 adults, 21, 13, 16. So it makes plenty. Thank you Sarah.

  • Dawn S.Buyer of Freezer to Slow Cooker Ebook Series
    I am a 59-year-old wife and mother of two grown children.  I love your idea of fixing a lot of meals ahead of time and then pulling one out, put it in the crockpot, and you have dinner when you get home.  I hate feeling rushed when I cook so Monday - Friday I use those crockpot meals and make enough that we have lunch the next day.  I take Sunday afternoon, fix up what I need for the week (I don't have a lot of freezer space so I do a week's worth at a time) and I'm done with it!  Saturdays I like to try new recipes from some of my cookbooks which I am finding I can freeze as well!  So you have shown me a whole new way to organize my time and still put a healthy meal on the table.  Thanks so much and I look forward to future blogs.

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