These Instant Pot meatballs are extremely soft, fluffy and juicy on the inside. They are pressure cooked to perfection with a quick tomato based sauce. Pair this dish with pasta, rice, or simply on its own! This recipe is gluten-free and dairy-free.
Place the first 9 ingredients (onion through ground pork) in a large bowl. Knead with hands until everything is well combined for about 3 minutes.
Roll the mix into golf ball sized balls. This batch makes about 35 meatballs.
Place the tomato sauce, Worcester sauce and sugar in the Instant Pot and stir.
Gently add the meatballs into the sauce, they can be layered and be touching each other but not squished tightly. The meatballs do not need to be submerged in the sauce completely.
Close the lid and make sure the vent is in the sealing position. Pressure cook on high for 7 minutes. Let the pressure come down naturally for 5 minutes, then carefully quick release the remaining pressure.
Notes
The total time may vary depending on how long it takes for the Instant Pot to pressurize.Make sure to pick a gluten-free type for oat flour or oatmeal (if grinding).
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.