Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I haven’t made these yet but plan to tonight. with stirring the tomato sauce and everything together, won’t I get a burn notice? This will be my first tomato sauce recipe.
What size and model of IP do you have? If it’s a 6-quart, you should be fine. A reader who commented below did get a burn warning with her 8-quart.
I’ve found some newer IP models are much more finicky (the Ultra, the Lux) about giving burn warnings. The Duo isn’t quite as touchy.
I hope it all comes together for you, Stephanie! Just keep pressing on.
Awesome & easy to make . Needs a bit more no calorie brown sugar
Fabulous and easy! Had all ingredients in my pantry.
Delicious! I did not brown the meatballs first (just how we make them) and they came out perfectly.
This recipe tasted just like what we used to have when we were kids in the 1950-60s! Mom used the recipe from her Betty Crocker cookbook, and she made it in her pressure cooker so it was quick and easy.
Thank you for reviving such good memories; my kids and grandkids love it too!
I have a question. When you say ‘tomato sauce’ what is this? Tomato puree? Passata? Pasya sauce? In Australia we call ketchup, tomato sauce so its confusing for me.
Ooh, Leah, good question! Tomato sauce is a pureed, canned sauce that Americans use as an ingredient more than as a sauce, per se. It’s cooked, whereas passata isn’t, plus it’s slightly thicker than passata. I’d say you could use passata, but you’ll need to bump up the seasonings a bit, plus let the sauce cook down more. Or try a mix of half ketchup and half passata. Good luck!
I actually have this recipe in a set of recipe cards I got when I got married in 1974.
I’m not so sure all recipes are adaptable for the instant pot. But I am going to give it a try .
Another thing is I brown all meats on saute
before cooking in my instant pot. I believe browning gives it a better flavor and not just boiling my meat. If your meatballs)or any meat) sticks then it is simply not ready to turn. It just needs to cook longer. This is true on the stovetop also.
These turned out perfectly!! Thank you!
Followed the steps and perfect result. I will be saving this for future! I substituted tomato sauce with tomato paste (13oz water +3 tbs of paste) as I didn’t have sauce on hand. Everything worked well. This was my second time using the IP and loving it so far!
I have an 8qt pot will it still work without getting the burn notice?
You’ll need to add some more liquid to make this recipe in the 8-quart pot. I’d recommend doubling the water from 1/2 cup to 1 cup to be sure it can get up to pressure properly.
It was ok, here’s what i did differently to make it taste better: i added extra salt to the meatballs, since I could hardly taste it, and i put meatloaf sauce over the meatballs since the tomatoe sauce i used didnt give it a good flavor.
How would you cook these in a crock pot instead of a pressure cooker?
Hi, Rebeckah! We haven’t testing this out ourselves, but I think 4 to 6 hours on low in the slow cooker would work well!
My Instant Pot repeatedly gave me the “BURN” notification and would not continue to pressurize. I think you need to revise your recipe to include more liquid, and/or else be clear that you need to deglaze the pan before you add the meatballs. I used lean organic beef and the meatballs ended up kind of dry – but I really love the concept of this! I will use this as a base recipe, and probably just cook the meatballs on the stovetop.
I made them exactly by the recipe and served over riced cauliflower . It was a hit! Thanks!
I was looking for an instant pot recipe to use a pound of ground turkey and this worked perfectly. I subbed Bloody Mary mix for the tomato sauce (had that on hand!) which turned out pretty yum. I was a little skeptical as I mixed up the meatballs so threw in an egg and some oat flour, but I don’t know if that was really necessary. Overall, thumbs up! Great pantry dinner.
Worcestershire sauce if not gluten free. This is listed as a gluten free receipe.
Hi, Karen! Emma here, managing editor. Thanks for the note! There are gluten-free brands of Worcestershire sauce on the market, including Lea & Perrins. As always, if you are cooking gluten-free for yourself or someone else, it’s very important to read the labels on everything you buy. I’ve added a note to the recipe to clarify seeking out a GF brand of worcestershire. Cheers!
Mom taught me to put an egg or two in meatballs or loaf – serves to stick them together better so they don’t disintegrate when cooked and tastes better than adding breadcrumbs.
Not bad and quite easy to prepare. I found them fragile and had to be taken out carefully so they would not fall apart. Besides that they were pretty good. Thank you for the recipe.
Hi! Will it work as well with 2lbs of meat at once? Or do I need to cook two separate batches ? THANK YOU !
Since the meatballs won’t fit in the pot in an even layer when the recipe is doubled, it’s trickier to get them cooked evenly, and to have them keep their shape. I’d recommend doing the recipe as written, in two batches (you can save time by doing a double batch of sauce first).
I’m going to copy/paste my response to reader Judy below, here, for another option:
Alternately, you could also try the pot-in-pot method for a double batch. I often use stackable pans for things such as stuffed cabbage rolls, cakes, and foods that tend to stick or burn. If you wanted to go this route, I’d put together a double batch of the sauce, divide it up evenly between two stackable pans (like these: https://www.amazon.com/ekovana-Stackable-Stainless-Pressure-Steamer/dp/B01M130JJL/ ) and cook the meatballs for 30 minutes with a 10 minute pressure release, with 1 1/2 cups of water in the bottom of the pot.
I made this recipe exactly as it read except I doubled everything. The meatballs fell apart and they stuck to the bottom of the pot, causing a “burnt” message after it reached pressure.
I’m sorry you had difficulty with the recipe. I think the doubling was definitely the issue. Tomato-based recipes can be tricky in the pressure cooker — they tend to scorch if there’s too much solid food or too little liquid in the pot. I’d recommend staying with the original proportions of this recipe.
Alternately, you could try the pot-in-pot method for a double batch. I often use stackable pans for things such as stuffed cabbage rolls, cakes, and foods that tend to stick or burn. If you wanted to go this route, I’d put together a double batch of the sauce, divide it up evenly between two stackable pans (like these: https://www.amazon.com/ekovana-Stackable-Stainless-Pressure-Steamer/dp/B01M130JJL/ ) and cook the meatballs for 30 minutes with a 10 minute pressure release, with 1 1/2 cups of water in the bottom of the pot.
Can the meatballs be browned before adding to the sauce? I usually like to brown and drain the grease from my recipes, even while using extra lean.
Meatballs are tricky to brown in the Instant Pot’s stainless steel pot, as they tend to stick. The IP isn’t really ideal for browning small, delicate things (though it’s fine for searing big roasts, pieces of chicken, etc.). If you wanted to brown the meatballs first, I’d try broiling or baking them at high temperature on a sheet pan. Let me know if you end up trying it!