Baked Mozzarella Stuffed Meatballs: A Pressure Cooker Twist
These tender and juicy baked meatballs are stuffed with gooey mozzarella cheese and finished in a pressure cooker with marinara sauce — perfect for an easy, comforting dinner with bold Italian flavors.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Parchment-lined
- 1 Pressure cooker Electric or stovetop
Ingredients
Main ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces mozzarella cheese cut into cubes
- 1 cup marinara sauce
Instructions
Instructions
- Preheat your oven to 400°F (200°C) because you’ll finish the dish with a quick bake.
- In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until everything’s combined but don’t overwork it.
- Take a scoop of that mix and flatten it on your palm. Drop a mozzarella cube in the center and wrap the meat all around it forming a ball. Repeat with the rest.
- Place the balls on parchment-lined baking sheet and bake 20–25 mins till browned.
- While that’s baking, get your pressure cooker ready with marinara sauce in the bottom of it.
- Transfer the meatballs from the oven to the pressure cooker, soaking in the marinara. Secure the lid and set to cook for 8 minutes at high pressure.
- When cooking is done, let the valve release naturally until the pressure drops and the valve stops hissing.
- Open lid carefully, serve hot with extra Parmesan or basil if you want.
Notes
Leftovers keep well in the fridge for up to 4 days or freeze up to 3 months. Reheat gently to preserve cheese texture and tenderness.