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Meal Prep Instant Pot Italian Stuffed Meatballs

Meal Prep Instant Pot Italian Stuffed Meatballs

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 684kcal
Author Steph | Confessions of a Meal Plan Addict



  • 2 pounds ground Turkey or Chicken - NOT beef
  • 1 egg
  • 1, 200 g package cocktail size Bocconcini cheese balls
  • 1 garlic clove minced
  • ½ Tablespoon oregano


  • 769 mL can crushed tomatoes not diced tomatoes
  • 2 garlic cloves minced
  • cup chopped fresh basil
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon sugar to offset the tomato acidity
  • 1 teaspoon onion powder
  • 1 Tablespoon balsamic vinegar
  • 2 cups water very important so you don't get scorching and the BURN signal


  • 1 cup rice
  • 1 cup water



  • Mix all of the meatball ingredients (EXCEPT THE CHEESE BALLS) together in a bowl - do not over mix.
  • Form meatballs around cheese ball.
  • Set meatballs aside


  • Add all of the sauce ingredients into the inner liner of the instant pot.
  • Stir to combine.
  • Place meatballs in the sauce (it is ok to stack them).
  • Spoon sauce over the meatballs.
  • If you are doing pot in pot rice, pour the rice and  1 cup water into your oven proof bowl, and place the trivet and bowl in the pot now. Otherwise skip this step.
  • Put the Instant Pot lid on, set to sealing, and set on manual, high pressure for 10 minutes.
  • Do a quick release after the pressure cycle


  • Portion meatballs into storage containers with rice.


Calories: 684kcal | Carbohydrates: 68g | Protein: 71g | Fat: 29g | Fiber: 15g | Sugar: 26g