Pressure Cooker Quick Meatballs

Fast and tasty Italian-style meatballs


I rarely make meatballs the same way twice, but whenever I am craving meatballs and want them pronto (which for some reason is fairly often), I turn to this quickie recipe. Using dried herbs and spices, along with jarred pasta sauce, in a matter of minutes you can have tasty meatballs that are equally at home on sandwiches or pasta.


Now, I don’t normally condone the use of pre-made pasta sauce, but again, the idea behind this recipe is to achieve the trifecta of “quick, easy and cheap”. Of course, if you have homemade sauce sitting around, feel free to use it, but I just buy something that looks good at the local Trader Joe’s. If you prefer to make your own sauce, you can try this recipe that I saw on Skinnytaste.


I made this on a Friday, which is usually “junk food day”, so I made sandwiches this time. Along with some potato salad from the deli department, it was a super-quick dinner.

Add all ingredients to a mixing bowl and mix together gently, until all ingredients are combined. I normally don’t include precise measurements for salt and pepper since there are too many variables, I make an exception here, since with meatballs you can’t very well “taste and adjust”.


Form into balls. Using my handy-dandy scale, I made 2 oz. meatballs and ended up with nine, enough for three generous sandwiches or 3 large servings of pasta.


You can make a couple hours ahead of time and store in the refrigerator until you are ready to cook.

Pour the sauce into the pan then add the meatballs.


You can brown the meatballs if you like, but again, I was shooting for lightning speed. By not browning, they turned out with a light, fluffy texture, perfect for the sandwiches.

Place top on the pressure cooker, bring it up to full pressure, and as usual lower heat to maintain high pressure. Set the timer for ten minutes.


When the ten minutes are up, let pressure come down on its own for ten minutes, then use quick release.

Serve on sandwiches or on spaghetti. I made sandwiches with shredded mozzarella and giardanara.

Pressure Cooker Quick Meatballs
Recipe type: Entree
Cuisine: Italian, American
Super quick Italian-style meatballs are equally at home on sandwiches or on top of spaghetti
  • 1 lb. ground beef
  • ½ cup bread crumbs
  • ½ cup ricotta cheese
  • 1 egg, beaten
  • 1 tsp. dried oregano
  • ½ tsp. dried parsley
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. fennel powder
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 jar pasta sauce
  1. In a mixing bowl, add all ingredients except for pasta sauce.
  2. Gently mix with hands until just combined, do not over-mix.
  3. Form into approximately 2 oz. balls
  4. Pour sauce into pressure cooker pot
  5. Add meatballs
  6. Turn heat to high and cover pressure cooker
  7. When high pressure is reached, turn down heat to maintain pressure and set timer for ten minutes.
  8. When timer sounds, remove from heat and let pressure come down on its own
  9. Serve on sandwiches, pasta, or on their own with a vegetable and some crusty bread.








Leave a Reply

  1. SHUT UP. These sound amazing. I like the crust from a sautéed meatball. And, there is NOTHING wrong with jarred sauce when speed is the issue. I do find that I like to add a little extra oregano and a tiny bit of dried hot peppers and perhaps a few table spoons of good parmesan to make it really pop. Oh, and a teaspoon of good balsamic elevates it to a new level. I just love your posts. Please keep on…keeping on.

    • Thanks, Bob! I’m glad you enjoy the posts! I am going to try to post on a more regular basis once this crazy summer we have been having comes to an end and I can start cooking more again. The 100+ degree temps this week have made me consider switching to a salad blog (not really).

  2. Our two cats just bought my wife and I a new pressure cooker which they are going to give us on Christmas day. It is 4:30 am where I live, couldn’t sleep, so I was just looking for recipes for our new, haven’t received it yet, pressure cooker. I noticed bread crumbs were used for meatballs. I’ve been making meatloaf since Columbus came over using Wheaties breakfast food instead of bread crumbs. Crunched up, by hand, Wheaties don’t change the flavor, they work just fine holding everything together and they are about one-half the calories of bread crumbs. If calories are a concern, give it a try.