Instant Pot Italian Meatballs
This easy Instant Pot frozen meatballs recipe cooks frozen meatballs in pasta sauce so you can get dinner on the table in just 20 minutes.
Servings: 5
Calories: 423kcal
Equipment
Ingredients
- ½ cup water
- 26 oz frozen meatballs fully cooked
- 24 oz pasta sauce
- 1 tablespoon Italian seasoning
- 2 teaspoon dried parsley flakes
Instructions
- Place a trivet in the bottom of the Instant Pot. Add water, meatballs, pasta sauce, Italian seasoning, and parsley. Smooth the sauce over the meatballs, mixing in the seasoning.
- Seal the pressure cooker and cook on high pressure for 5 minutes followed by a quick release. Carefully remove the trivet and return the meatballs to the pressure cooker liner.
Notes
Storage: Store leftover meatballs in the fridge in an airtight container for up to 5 days. To reheat, cover the meatballs with a paper towel and microwave in 30-second intervals.
Food safety: Fully-cooked frozen meatballs should be reheated to a minimum internal temperature of 165°F/74°C.
Nutrition
Calories: 423kcal | Carbohydrates: 8g | Protein: 27g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 106mg | Sodium: 729mg | Potassium: 841mg | Fiber: 2g | Sugar: 5g | Vitamin A: 617IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 3mg
