Instant Pot Meatballs [Recipe]

Instant Pot Meatballs [Recipe]

There’s nothing like the flavors of traditional Italian meatballs to transport you from your kitchen to la bell’Italia! And now you can make that happen any night of the week with this super simple recipe. These meatballs are great for your weekly meal prepping, or if you’re cooking for the whole family.

If you don’t own an instant pot (or if it’s on the blink!) you can easily bake the meatballs after lightly browning them in a sauté pan. I’ve kept this recipe pretty macro-friendly by using extra lean beef, but you could easily switch out beef for ground turkey or chicken if you want to make this even leaner. Substituting pasta noodles for zucchini noodles or spaghetti squash noodles is a also a really good way to keep the carbs and overall calories low and it tastes just as good!

Check out our recipe for lean turkey meatballs that are baked in the oven.

Instant pot meatballs

Instant Pot Meatballs

Instant pot meatballs are a great family dinner option when you need something quick and tasty for you and your little ones. Serve with zucchini noodles or spaghetti squash for a low carb and all round healthy meal!
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Italian
Servings 4 people
Calories 158 kcal


  • Instant Pot


  • 1 lb extra lean ground beef
  • 2 medium eggs
  • 1/3 cup almond flour (or panko bread crumbs)
  • 2 tbsp Noble Made Classic Marinade
  • 2 cloves garlic minced
  • 1 tbsp italian seasoning
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 12 oz marinara fat free, low sodium


  • Place your ground beef In a mixing bowl, with the eggs, almond flour,  garlic, Italian seasoning, salt and pepper. Mix with hands until all ingredients are well combined.
  • Roll into 1" size meatballs (about 16) and place on a baking sheet. Put them in the fridge for 30 minutes.
  • Spray the inside of your instant pot with non-stick spray and turn to sauté function on high. Once hot, add the meatballs and slowly turn them to brown all sides.
  • Remove the meatballs from the instant and drain off any excess fat. Now add in 12 oz of marinar and add the meatballs back in. Cook on manual high pressure for about 8 minutes.
  • Serve hot over zucchini noodles or spaghetti squash noodles.


If you prefer you can follow the same instructions but leave the marinara so that you can add less sauce and portion it out the desired amount of marinara per serving as you please. 
The New Primal Noble Marinades have a great line of condiments, marinades and seasonings that are all whole 30 compliant. I use them regularly in my cooking!


Serving: 4meatballsCalories: 158kcalCarbohydrates: 10gProtein: 13gFat: 6gSaturated Fat: 1gCholesterol: 113mgSodium: 608mgPotassium: 363mgFiber: 2gSugar: 5gVitamin A: 14IUVitamin C: 16mgCalcium: 10mgIron: 9mg
Keyword Instant Pot, meatball, protein
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Instant pot meatballs


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