Craving a quick, delicious meal that'll have your family begging for seconds? Get ready to discover the ultimate shortcut to mouthwatering meatballs that taste like they've been simmering all day! Our Pressure Cooker Frozen Meatballs recipe is about to revolutionize your weeknight dinner routine, transforming rock-hard frozen meatballs into tender, flavor-packed perfection in just minutes. No thawing, no hassle – just pure culinary magic that'll make you look like a kitchen superhero!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound frozen meatballs
- 1 jar (24 oz) marinara sauce
- 1/2 cup water
- 1 teaspoon Italian seasoning
Instructions
- Remove frozen meatballs from packaging and inspect for any freezer burn or damage.
- Pour water into the bottom of the pressure cooker to help create steam and prevent burning.
- Add the entire jar of marinara sauce to the pressure cooker, spreading it evenly across the bottom.
- Sprinkle Italian seasoning over the marinara sauce to enhance the flavor profile.
- Gently place the frozen meatballs into the sauce, ensuring they are mostly covered by the liquid.
- Close the pressure cooker lid securely and set the valve to the sealing position.
- Select the manual or pressure cook setting and set the timer for 10 minutes at high pressure.
- Allow the pressure cooker to naturally release pressure for 5 minutes after cooking completes.
- Carefully quick release any remaining pressure using the valve, being cautious of hot steam.
- Open the lid and check that meatballs have reached an internal temperature of 165°F using a meat thermometer.
- Serve hot, optionally over pasta or with crusty bread, garnished with fresh parsley or grated Parmesan cheese.
Tips
- Always ensure your meatballs are completely covered in sauce to prevent burning and promote even cooking.
- Use a meat thermometer to confirm the internal temperature reaches 165°F for food safety.
- For extra flavor, consider using a homemade marinara sauce or adding a splash of red wine to the cooking liquid.
- If you prefer a thicker sauce, remove the meatballs after cooking and use the sauté function to reduce the remaining liquid.
- Don't skip the natural pressure release – this helps the meatballs continue cooking gently and stay incredibly tender.
- Frozen meatballs work best straight from the freezer; thawing can impact their texture and cooking time.
- For a complete meal, serve over pasta, polenta, or with a side of crusty garlic bread to soak up the delicious sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 20g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 70mg
