1poundlean ground meat90/10 beef, chicken, or turkey
⅓cuppanko breadcrumbsor plain breadcrumbs
2tablespoonsgrated parmesan cheese
¼cup low-sodium beef broth
1largeegg
2tablespoonsfresh chopped parsley
½tablespoonminced garlic
1½teaspoonsalt
¾teaspoonblack pepper
pinch red pepper flakes
For Cooking Meatballs in Pressure Cooker
1 to 1 ½ cupsbeef brothor water
Instructions
If using a 3 or 6-quart pressure cooker, add 1 cup of water or broth into the inner pot. If using an 8-quart pressure cooker, add 1-½ cups of water or broth to the inner pot. Add a trivet or steamer basket to the inner pot.
In a large bowl, mix together the bread crumbs, seasonings, parmesan, ¼ cup of beef broth, and egg until well incorporated. Add in the ground meat and mix until just combined. Do not over mix or you will have tough meatballs.
Using about 1 tablespoon for each meatball, roll the mixture into 1½-inch meatballs. Place the meatballs onto the trivet or steamer basket inside the inner pot. It is okay if you need to slightly overlap the meatballs.
Place the lid on the pressure cooker and be sure the vent knob is pointed to sealed and/or the lid is locked. Set to cook on high pressure for 5 minutes, using the manual or pressure cook button.
Let the pressure release naturally for at least 10 minutes before trying to release pressure manually.
Serve the meatballs with your favorite sauce.
Video
Notes
Crispy Meatballs: If desired, you can broil the meatballs after pressure cooking to achieve a golden exterior. To do this, place the cooked meatballs on a broiler sheet pan and broil on high for 1 minute per side until browned. Ground Meat: You can use ground beef, ground turkey, ground chicken, or pork for this meatball recipe. I recommend using 90/10 lean ground meat for best results. Spice Level: For less spice in these easy pressure cooker meatballs, omit the red pepper flakes and cut the pepper in half.Gluten-Free: To keep these Gluten-Free Meatballs, use gluten-free breadcrumbs.Storage: Store leftover cooled meatballs in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat the meatballs, frozen or from the refrigerator, in simmering sauce or in the microwave, and serve.