Dinner

Instant Pot Parmesan Meatball Subs Recipe

ByNoah Steele October 27, 2025October 27, 2025

Introduction

Enjoy a delicious and easy-to-make Instant Pot Parmesan Meatball Sub that’s perfect for a hearty lunch or dinner. These juicy meatballs simmered in savory spaghetti sauce are nestled inside toasted buns and topped with melted cheese for a comforting classic sandwich.

A sandwich with three main layers sits on a white plate with a black grid pattern against a white marbled background. The bottom layer is a soft, light golden sandwich bun, topped with a thin large slice of white cheese that curves softly over the edges of the bun. Above the cheese, thick meatballs covered in chunky red tomato sauce fill the middle layer, sprinkled generously with fine white grated cheese. The top layer is the slightly cracked golden brown sandwich bun held above the meatballs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs grass-fed ground beef
2 tablespoons garlic

1 teaspoon onion powder
1 tablespoon oregano

2 teaspoons cracked black pepper
1 teaspoon salt

1/2 cup parmesan cheese
1 (28 oz) jar of spaghetti sauce
6 buns

6 slices mozzarella cheese (optional)
Extra parmesan for topping (optional)

Instructions

Step 1: In a large bowl, combine ground beef with salt, black pepper, parmesan cheese, garlic, onion powder, and oregano. Mix thoroughly by hand or with a hand mixer until well incorporated.

Step 2: Shape the mixture into meatballs and place them in the freezer for about 1 hour. If freezing longer or making larger meatballs, increase cook time accordingly.
Step 3: Place the trivet into the Instant Pot and add 1 cup of water. Arrange the meatballs on the trivet, secure the lid, and set the valve to the sealed position. Cook on high pressure for 13 minutes, then perform a quick release once the timer ends.
Step 4: Carefully remove the meatballs and drain the liquid inside the pot. Return the meatballs to the pot without the trivet. Turn on sauté mode and add the spaghetti sauce. Stir gently to coat the meatballs and heat the sauce through. Once hot, turn off sauté mode and set the pot to keep warm.

Step 5: Cut and toast the buns. Fill each bun with meatballs and sauce, then top with parmesan and mozzarella slices if desired. Serve immediately while warm.

Tips & Variations

For a spicy kick, add red pepper flakes to the meat mixture or the sauce.
Use turkey or chicken ground meat as a leaner alternative.

Fresh basil or parsley makes a great fresh garnish on top.
Freeze uncooked meatballs in a single layer so you can cook just the amount you need later.

Storage

Store leftover meatball subs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to avoid drying out the meatballs. Meatballs and sauce can also be stored separately in the fridge for up to 4 days or frozen for up to 3 months.

How to Serve

A sandwich with a light brown, soft bun on top, filled with two main layers. The bottom layer is a smooth, slightly melted white cheese slice, folded and resting on the bottom bun. Above the cheese, there are several round, brown meatballs covered in thick, chunky red tomato sauce with visible bits of herbs and spices. The meatballs and sauce are sprinkled generously with white grated cheese. The sandwich sits on a white plate with a black grid pattern, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without an Instant Pot?

Yes, you can bake the meatballs in a preheated oven at 400°F (200°C) for about 20-25 minutes, then simmer them in sauce on the stove until heated through.

Can I prepare the meatballs ahead of time?

Absolutely! You can mix and shape the meatballs in advance, then freeze them. When ready, cook them straight from frozen in the Instant Pot, just increase cooking time as needed.