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Instant Pot Mozzarella Stuffed Meatballs in a white serving bowl

Instant Pot Mozzarella Stuffed Meatballs

This recipe is even better than it sounds.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Natural Release 5 minutes
Total Time 22 minutes
Servings 6
Calories 701kcal


For meatballs:

  • 1 pound ground beef
  • 1 pound mild italian sausage
  • ½ cup almond flour
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup grated parmesan cheese
  • 2 eggs
  • ½ cup water
  • 8 ounces mozzarella cheese cubed

For sauce:

  • 1 tablespoon olive oil
  • 1 28 ounce can crushed tomatoes
  • ½ teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano


  • In a stand mixer, combine together ground beef, italian sausage, almond flour, basil, oregano, garlic, salt, pepper, parmesan, eggs and water. Mix until combined.
  • Using a large cookie or ice cream scoop, scoop meat mixture into balls. Press a piece of mozzarella into the middle of each ball and close the meat around the cheese. Repeat the process until all meatballs are prepared.
  • In a small bowl, combine the crush tomatoes, garlic, basil, and oregano.
  • Add the olive oil to the Instant Pot. Add one cup of the tomato sauce.
  • Place raw meatballs over the tomato sauce, stacking once the bottom is covered. Top with remaining tomato sauce.
  • Put the lid on the pressure cooker and set the valve to sealing. Press “manual” or “pressure cook” and set time for 7 minutes on high pressure. When the cook time ends, let the pressure release naturally for 5 minutes, then turn valve to venting to quick release the remaining pressure.
  • Serve topped with grated parmesan cheese.


Calories: 701kcal | Carbohydrates: 4g | Protein: 39g | Fat: 58g | Saturated Fat: 21g | Cholesterol: 202mg | Sodium: 1378mg | Potassium: 454mg | Fiber: 1g | Vitamin A: 405IU | Vitamin C: 1.5mg | Calcium: 356mg | Iron: 3.8mg