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Instant Pot Meatball Subs

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Ingredients

Warning0 allergens identified

Instant Pot Meatball Subs

1 Egg

1 lb Ground beef

1 cup Parmesan cheesegrated

1 cup Breadcrumbs

1 tbsp Onion powder

1 tbsp garlicMinced

2 tablespoons Italian seasoning

¼ tsp Saltto taste

¼ tsp Pepperto taste

1 cup Beef broth

2 cups Spaghetti sauce

8 Top-sliced hot dog buns

8 slices Provolone cheese

Parmesan cheeseoptional

Parsleyoptional

Instructions

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Instructions

Add all ingredients for meatballs to a bowl. Mix well. I prefer to use my hands, but you can use a hand mixer or spoon.

You want to make sure the meatballs are on the smaller side, so they cook all the way through. I used a small cookie scoop to measure, and with my hands, rolled into a ball.

Add 1 cup of beef broth to the bottom of your Instant Pot. Place the trivet inside the pot. Add your meatballs evenly on the trivet. You can layer up!

Cook on high pressure for 7 minutes. Allow it to naturally release for 10 minutes, then manually release until all the pressure is gone.

Remove the trivet with the meatballs on. Set aside on a place or cutting board. Pour out your broth. Turn your Instant Pot onto Sauté mode.

Place your meatballs back in and sauté to make the meatballs nice and crisp for about 4 minutes.

When done, pour over your sauce, and mix well.

Slice 1 provolone slice in half. Place one half on each side in your bun. Add meatballs between the cheese (I used 3 meatballs per sandwich). Microwave for 1 minute or in oven at 350℉ for about 5 minutes to melt your cheese and warm your bread.

Garnish with parmesan cheese and parsley! Enjoy!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Brown Meatballs First for Depth 🟤
Use the Instant Pot's sauté function to brown meatballs before pressure cooking—this creates a flavorful crust that enhances the overall taste and prevents them from becoming mushy.
Don't Overmix the Meat Mixture 🙌
Combine ground beef with breadcrumbs, egg, and seasonings gently with your hands for just 1-2 minutes; overmixing develops gluten and creates dense, tough meatballs instead of tender ones.
Use Natural Release for Moisture 💨
Allow 10 minutes of natural pressure release before venting manually—this gradual depressurization keeps meatballs moist and prevents them from becoming dry and rubbery.
Toast Your Buns Before Assembly 🍞
Lightly butter and toast the hot dog buns under the broiler for 2-3 minutes to add crunch and prevent them from becoming soggy when filled with sauce-covered meatballs.
Finish with Fresh Parsley and Extra Cheese 🧀
Add fresh parsley and extra shredded Provolone directly after assembling the subs to brighten flavors and ensure melted cheese coverage while ingredients are still warm.