These come out glossy and saucy in less time than it takes your pasta water to boil. There’s no watered-down sauce, no burn notice, no babysitting the pot. One small setup step is the reason for that. This is the one you make on a weeknight when dinner has to happen fast and still taste like you tried.
Why These Are the Best Frozen Meatballs
I didn’t always use the trivet. The first several times I made this with the meatballs straight in the sauce, it was a coin flip. Sometimes the Instant Pot threw a burn notice halfway through, and the sauce came out watery or separated into this weird curdled texture. Once I started setting the meatballs on the trivet instead, both problems disappeared. It also helps the pot come up to pressure faster, since you aren’t adding a batch of frozen meat right above the heating element. I’ve made this with HEB’s frozen meatballs and with homemade ones I’d frozen ahead, and the method holds up either way.
This has been my go-to on softball nights for years. The ones where we’re at the fields until 8pm and everyone’s starving by the time we walk in the door. I start the Instant Pot the second we get home, jump in the shower, and dinner’s ready by the time everyone’s cleaned up. We usually pile it onto hoagie rolls or Hawaiian rolls for sliders, whatever’s in the pantry that night.
Why you’ll love Instant Pot Meatballs
- They’re quick! You can have dinner ready in under ten minutes! The cooking time is only 5 minutes.
- Easy. Just place the ingredients in the Instant Pot, set the timer, and voila.
- One pot. Less dishes means less mess and more smiles.
- Family friendly. You can even let the kids help get these started. Though I recommend the adult handling the hot, finished product.
Ingredients for Frozen Meatballs in the Pressure Cooker
- Frozen meatballs – grab your favorite frozen cooked meatballs from the freezer section at your grocery store. This recipe works with ground beef, chicken, and turkey meatballs.
- Spaghetti sauce – use your favorite jarred tomato sauce. If there’s a brand that your family loves the most, use that one!
- a little water – Just a little to thin out the sauce to avoid that burn notice
How to Cook Frozen Meatballs in the Instant Pot (Step by Step)
Honestly, this couldn’t be easier, even if you ordered take-out from the local Italian restaurant and waited for it.
- Add the trivet along with the spaghetti sauce and water to the Instant Pot.
- Pour the meatballs on top of the trivet.
- Place the lid securely on the Instant Pot and set the valve to SEALING.
- Cook on HIGH PRESSURE for 5 minutes.
- QUICK RELEASE the pressure and carefully remove the lid.
- Remove the trivet and mix the meatballs and sauce together.
- Serve over pasta, as a platter, or as sandwiches and enjoy!
Tips and tricks for this frozen meatballs recipe
- Placing the meatballs on the trivet will help keep the Instant Pot from giving a “burn warning”.
- If you use a very thin spaghetti sauce, you may need to use less water. The additional liquid recommended in the recipe helps with both the pressure and the steam along with keeping the “burn notice” from happening.
- Measure your 1/2 cup of water, then swirl it in the spaghetti sauce jar before adding to the Instant Pot so none of it goes to waste.
- If the sauce or meatballs you chose came out a little bland, sprinkle in some garlic powder, onion powder, and Italian seasoning to help.
How to Serve Instant Pot Frozen Meatballs
These meatballs and sauce are great for lunch, dinner, parties, and pot-lucks.
- Serve these Instant Pot meatballs classy style atop of or alongside your favorite pasta with some garlic bread or breadsticks.
- Have them as a sandwich on a long roll with some melted provolone or mozzarella and air fryer sweet potato fries.
- On their own as a platter with a generous serving of fresh grated parmesan cheese and a hefty slice of garlic bread.
- As part of a mashed potato bowl. This may seem like an odd combination, but it’s actually a very enjoyable and fairly classic comfort food pairing. Try it with some roasted garlic mashed potatoes or boursin mashed potatoes.
products used to make Instant Pot Frozen Meatballs
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Buy Now → How to Store Leftover Meatballs
Store leftover meatballs in a well-sealed, airtight container. Stored properly, they should be good for up to 3 days in the refrigerator.
You can also freeze any leftover meatballs. And they freeze really well.
After they have cooled completely, place them in an airtight, freezer-safe bag. I like to place individual or two-person portions in my Souper Cubes freezer containers then pop out the frozen portions into easily accessible bags for future meals.
Stored properly, they are at their best for up to 6 months in the freezer.
Reheating Leftover Meatballs
I prefer to reheat these in a pot over a medium – medium high heat on the stove. If you are going to reheat them in the microwave, I recommend reheating them, covered with a paper towel or microwave safe cover, at 75% power for 2-3 minutes until warmed through to your liking.
Frozen Meatballs FAQs
Frozen meatballs cook for 5 minutes on high pressure in the Instant Pot, followed by a quick release. Keep in mind that the Instant Pot will need several additional minutes to come to pressure before the cooking time begins. There is no need to thaw the meatballs first. They can go straight from the freezer into the Instant Pot.
Yes, frozen meatballs can go straight into the Instant Pot without thawing first. Just add them to the pot with the sauce or liquid called for in the recipe and cook as directed. Starting from frozen makes this an especially convenient option for quick dinners or last-minute appetizers.
More Great Meatball Recipes
- French Onion Meatballs
- Sticky Sweet Chicken Meatballs
- Chicken Pesto Meatballs
- Crockpot Meatballs with Grape Jelly and Chili Sauce
- Ground Beef Meatballs
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Instant Pot Meatballs
Equipment
Ingredients
- 35 ounces frozen meatballs
- 45 ounces spaghetti sauce
- 1/2 cup water
Instructions
- Add the sauce and water to the bottom of the Instant Pot liner.
- Place the trivet into the Instant Pot and place the meatballs on top of the trivet.
- Place the lid securely on the Instant Pot and set the valve to SEALING.
- Cook on HIGH PRESSURE for 5 minutes.
- QUICK RELEASE the pressure and carefully remove the lid.
- Remove the trivet and mix the meatballs and sauce together.
- Serve and enjoy!
Video
Notes
- Placing the meatballs on the trivet helps keep the Instant Pot from giving a burn warning. If you have a very thin spaghetti sauce, you may need less water. The water helps with both the pressure & steam along with keeping the burn notice from happening.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gonna try it today
That’s awesome, Yvette! I hope you love them! Let me know how they turn out for you.