1/2 cup Panko Breadcrumbs
1 cup Milk
11 oz/300g Ground Beef
11 oz/300g Ground Pork
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp Dried Basil
1 tsp Salt
1/2 tsp Pepper
1/2 cup Parmesan Cheese
8 oz/225g Mozzarella Cheese (1" cubes)
1 tsp Olive Oil
16 oz/450g Spaghetti
3 cups Water
4 cups Tomato Sauce
|Amount Per Serving|
|% Daily Value*|
|Estimated values based on one serving size.|
Combine the panko breadcrumbs and milk in a bowl
In another bowl combine the ground beef, ground pork, garlic powder, onion powder, oregano, pepper and 1/2 tsp of salt
Add the egg and parmesan cheese
Add the panko mixture to the meat and mix all ingredients together until well incorporated
Cut the mozzarella into 1" cubes
Scoop some meat using an ice cream scoop, then dip your hands in water and use your palms to form the meat into a large ball
Push a mozzarella cube into the center of the meat and re-form the meatball around the cheese
Place the meatball on a greased baking sheet and spray with oil
Repeat with the remaining meat until all the meatballs have been formed
Spray the air fryer basket with oil and insert it into the Instant Pot
Place the meatballs on the top and bottom layers of the air fryer basket
Bake the meatballs at 400ºF for 15 minutes flipping them half-way
Pour 3 cups water into the Instant Pot
Break the spaghetti in half and add it into the Instant Pot with 1/2 tsp of salt
Pressure Cook on High for 3 minutes
Allow the pressure to naturally release for 8 minutes and then manually release any remaining pressure
Add the tomato sauce and mix with the spaghetti
Set the Instant Pot to Saute-High
Place a lid on the Instant Pot and bring the tomato sauce to a simmer
Place the meatballs on top of the spaghetti and top with the remaining mozzarella cheese
Place the lid back on the Instant Pot until the cheese has melted
Spaghetti with Tomato Sauce
One-Pot Mozzarella Cheese-Stuffed Meatballs and Spaghetti
Cheese-Stuffed Meatballs and Spaghetti are the perfect dinner duo and it's super quick and easy to make this One-Pot meal in the Instant Pot Duo Crisp. Melted mozzarella cheese oozes out of every bite of these giant savory beef and pork meatballs. Smothered in tomato sauce and served over a bed of spaghetti, this is a meal the whole family will love.
Is it better to bake or fry Meatballs?
Typically pan-frying meatballs is a faster way to cook them and develop a crispy golden exterior. While baking meatballs does take a bit more time, it's a healthier way to get that crispy golden crust while still maintaining a moist and juicy center with less oil. Another option is to air fry the meatballs to get the same fried texture with less oil. The great thing about using the Instant Pot Duo Crisp is you can use either option to bake or air fry the meatballs all in one-pot!
How can you tell if Meatballs are fully cooked?
Meatballs should be browned and crispy on the outside while staying tender and moist on the inside. So how can you tell when the meatballs are fully cooked? While meatballs may look done when browned and crispy on the outside the meat inside may still be pink and under-cooked. The best method to ensure meatballs are fully cooked is to use a meat thermometer to check that the internal temperature has reached 165°F.
How to make the best Cheese-Stuffed Meatballs
- Use fattier meats like beef or pork to keep the meatballs moist. A mixture of beef and pork is ideal for added flavor and fat content. You can make meatballs using leaner meats like chicken or turkey however we would recommend adding other ingredients like cheese, eggs, and milk to help retain moisture.
- Add panko, breadcrumbs, eggs, and milk as binders to help keep the meatballs tender and moist.
- Add cheese: grated parmesan and the mozzarella cube in the middle will help keep the meatballs moist and juicy.
- Use an ice cream scoop for the meat when forming the meatballs to keep them uniform in size. This ensures that the meatballs cook evenly when baked.
- Wet your hands with water or oil before forming the meatballs so the meat doesn't stick to your hands.
- Bake or broil the meatballs to get a crispy browned exterior on the outside while staying moist and juicy inside.
How can I make Keto/Low-Carb Cheese-Stuffed Meatballs?
Cheese-stuffed meatballs are a great option for low-carb/keto diets. Simply omit the panko or substitute it with almond flour. Alternatively, you can add more parmesan cheese or use heavy cream in place of the milk to help keep the meatballs moist and juicy. If going low-carb for the entire dish, you can serve the meatballs and tomato sauce over spaghetti squash or zucchini noodles.
Can I make Cheese-Stuffed Meatballs ahead of time?
Cheese-stuffed meatballs are a great make-ahead meal to be enjoyed for lunch or dinner later in the week. It's easy to make a large batch and store them in meal-sized portions. Meatballs can be stored in the fridge for 3-4 days or you can store a batch in the freezer for up to 3 months. Simply thaw them in the fridge overnight and reheat them when ready to be served.
How do you reheat Meatballs without drying them out?
Whether you're reheating a batch of meatballs from the fridge or freezer it's important to remember that these meatballs are already cooked so you don't want to cook them any further. The goal is to heat the meatballs to the point that they are warmed throughout and avoid the risk of drying them out.
If reheating meatballs with a sauce, combine the meatballs and sauce in your Instant Pot or in a Dutch Oven on the stove. Place a cover on the pot to avoid sauce splatter, and simmer on low heat until the meatballs are warmed throughout. This is a great way to reheat meatballs and heating them in the sauce will help keep them from drying out.
If reheating meatballs without sauce, cover the meatballs with foil to prevent them from drying out, and place them on a rack in the Instant Pot Duo Crisp or on a Baking Sheet in the oven. Bake or air fry the meatballs at 300°F until they are warmed throughout.
What if I don't have an Instant Pot Duo Crisp?
This recipe was made using an Instant Pot Duo Crisp as this One-Pot device can bake the meatballs and pressure cook the spaghetti all in one-pot. If you don't have an Instant Pot Duo Crisp you can make this recipe using any Instant Pot compatible with an Air Fryer Lid to achieve the same results.
If you don't have a pressure cooker you can make this recipe using a conventional oven and stovetop. Simply bake the cheese-stuffed meatballs in the oven on a greased baking sheet at 400ºF for 15 minutes flipping them half-way. Fill a Dutch Oven with 4 cups of water and boil the spaghetti for 8-10 mins until the noodles are soft and tender. Drain the water from the pot and mix in the tomato sauce. On medium heat, bring the sauce to a simmer, and place the meatballs and remaining mozzarella on top of the spaghetti. Place a cover on the pot until the cheese has melted.
- When checking the meatballs for doneness we like to use the ThermoPro TP03 Digital Instant Read Meat Thermometer as we find that it's easy to use and the readings are fast and accurate.
- When forming the meatballs, wet your hands with water or oil so the meat doesn't stick to your hands
- This recipe was made using an Instant Pot Duo Crisp, a multi-use programmable cooker that can pressure cook, saute, slow cook, steam, sous vide, air fry, roast, bake, broil and dehydrate.
- If you don't have the bake option, you can make this recipe with any Instant Pot compatible with an Air Fryer Lid.
- If you don't have a pressure cooker you can make this recipe using a Baking Sheet in a conventional oven and a Dutch Oven on the stovetop.