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Your family will beg you to make these Instant Pot Italian Meatball Sliders again and again!
About 18 months ago I had the pleasure of touring Italy {mostly} solo. I basically ate my way through Rome, Cinque Terre, and Bologna. Okay, let’s be real – I ate my way through 21 countries in 18 months!
When I got home, I gained a good 20 lbs from making #allthefood: homemade pasta, coffee drinks, pesto, pastries…but my family’s favorite? My Instant Pot Italian Meatball Sliders. They are seriously to-die-for, and they whip up in a jiffy.
The best part? These sliders are versatile enough to be enjoyed for lunch or dinner, during the big game, and any season! We use common ingredients found in any fridge and pantry to make this super simple for busy families.
Check out my Youtube video on how to make this. I love using Hawaiian Rolls for the rolls because they’ve got a hint of sweetness…it really kicks it up a notch!
After watching the video, check out the step-by-step instructions here:
Instant Pot Italian Meatball Sliders
If you need an easy recipe to make in your Instant Pot, then this recipe for Italian Meatball Sliders is definitely for you!
This takes no time at all to cook, and will have your family raving for you to make it again the next day!
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 2 eggs
- 1/3 cup Italian bread crumbs
- 1/3 + 1/8 cup grated Parmesan cheese, divided
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 28 ounce can tomato puree
- 1 package of slider buns or Hawaiian rolls
- 6 slices mozzarella cheese
- 5 tablespoons butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
Instructions
- Mix ground beef, Italian sausage, eggs, bread crumbs, 1/3 cup grated Parmesan cheese and next four ingredients together using a hand held mixer.
- Using a large scooper, form meatballs that are about 1 ½ inches.
- Pour half of the tomato puree into the inner pot of the Instant Pot and then place meatballs on top of the sauce. Add the remaining sauce over the meatballs.
- Close the lid on the pressure cooker and turn the pressure valve to sealing. Set for a high-pressure cooking time of 5 minutes, allowing for a quick pressure release when the cooking time has finished.
- Preheat oven to 350 degrees.
- Spray a 9x13 casserole dish with non-stick cooking spray.
- Place the bottom of the slider buns in the casserole dish.
- Load up the buns with meatballs and some extra sauce when the meatballs have finished cooking. Reserve some sauce to serve alongside the sandwiches.Top sliders with mozzarella cheese, and then finish with the tops of the buns.
- Sprinkle 1/8 cup of grated Parmesan cheese over the sliders.
- Bake for 10 minutes or until cheese is melted.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 112mgSodium: 729mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 24g
Wow! This was a huge hit with my family. Do you think I could double the recipe?
As long as it all fits in the crock pot without going over the limit, I don’t see why not!
I didn’t have an Instant Pot so I made these in a dutch oven and it turned out great!
We are big fans of dutch ovens, too. We’ve probably got four of them!
It only goes to step 9. I can deduce 10 minutes in the oven and then top with some remaining sauce but is that correct.
Thank you so much for letting me know that the step was missing. I’ve added it now.