Best-Ever Italian Meatballs


  • 1 1/2 lb ground beef
  • 1/2 lb italian sausage
  • 1/2 medium onion finely chopped
  • 2 garlic cloves minced
  • 1/2 box panko bread crumbs
  • 1/2 cup grated parmesan
  • 1/4 cup freshly chopped parsley
  • 2 large eggs beaten
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 1/2 medium onion finely chopped
  • 2 tbsp tomato paste
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 2 cans crushed tomatoes <ucsa>28 oz</ucsa>
  • Kosher salt
  • Freshly ground black pepper
  • In a large bowl, mix ground beef, sausage, onion, garlic, bread crumbs, Parmesan, parsley, and eggs gently with your hands until completely incorporated. Season with salt and pepper and form into 24 balls.
  • Set Instant Pot to Sauté and heat oil. When oil is shimmering, add onion and cook, stirring occasionally, until onion is soft, about 5 minutes.
  • Stir in tomato paste, garlic, and oregano, and cook until fragrant, about 1 minute.
  • Add crushed tomatoes and season with salt and pepper, then add meatballs.
  • Secure lid and set Instant Pot to Pressure Cook on High for 8 Minutes. Follow manufacturer’s guide for Quick Release, making sure to wait until the cycle is complete before unlocking and removing the lid.
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