Ingredients
- 1 pound lean ground beef 90/10
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
- 1 cup low-sodium beef broth
- 24 ounces marinara sauce
Instructions
- In a mixing bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and parsley. Mix until just combined, being careful not to overwork the meat.
- Form the mixture into 1 1/2-inch meatballs and set aside.
- Pour beef broth into the Instant Pot and place a trivet or steamer basket inside. Arrange the meatballs on the trivet.
- Pour marinara sauce over the meatballs, covering them evenly.
- Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 7 minutes.
- Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Carefully remove the lid and serve the meatballs with additional sauce, if desired.