Just like every other recipe I make, this Instant pot gluten-free meatball was also made with utmost care and love but there is a special feeling I have for this delectable recipe that I can’t even explain. Words fail us sometimes! 🙂

While making this meatball recipe, I just wanted to make something superb and unique. I wanted the instant pot meatball to be really flavourful, so I seasoned it with cardamom and nutmeg (I am crazy about the aroma it gives). For the meatball sauce, I used marinara sauce and cranberry juice. This gave the meatball a mind-boggling flavor that had me jamming my hands ecstatically. Moreso, as I sat at the dining, devouring the meatballs, I couldn’t help screaming wow, wow, wow!

Let’s make this recipe already!

Instant Pot Meatball

This instant pot meatball recipe is made with beef, shallots, eggs, tapioca starch, yeast, dried oregano, and fresh parsley. Every stage of the preparation process screams "I am gluten-free". This recipe is guaranteed to give you a long-lasting memory.
Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italain
Servings 6
Calories 180 kcal


  • 2 pounds Ground Beef Preferably grass-fed
  • 1/2 Small Shallot Minced
  • 2/3 cup Carrot Medium-sized, Grated
  • 2 Eggs Large
  • 2 tbsp Tapioca Starch
  • 2 tbsp Mustard Stone-Ground
  • 1 tbsp Nutritional Yeast
  • 2 tbsp Oregano Dried
  • 1/4 cup Parsley or Basil Freshly Chopped
  • 1-1/4 tbsp Sea Salt
  • 1/2 tbsp Baking Soda
  • Black Pepper Freshly Ground

Sauce ingredients

  • 25 ounce 1 Jar of Marinara Sauce
  • 1 cup Water
  • 2 tbsp Cranberry Juice


  • Add all the meatball ingredients into a large bowl. Mix thoroughly using your hands.
  • Add the marinara sauce to the instant pot. Pour little water into the jar, shake carefully, and pour the water into the instant pot. Press "saute"  (Medium heat.)
  •  While the sauce simmers, roll the meatballs into 1 inch balls. You can make use of an ice cream scoop. Feel free to use your hands to give them a more rounded shape.
  • Arrange the meatballs on a baking sheet.
  • Press “Keep Warm/Cancel”. Place each meatball in the hot sauce. Make sure the sauce covers the entire meatballs. You can use a spoon to add a little sauce to the parts of the meatballs that haven't come in contact with the sauce
  • Cover the instant pot. Set the valve to "sealing". Press "manual" and set the time to 5 minutes.
  • Once the instant pot beeps, it means the cooking time is complete. Press "Keep warm/cancel". Allow the pressure to release naturally for ten minutes.
  • Move the valve to  “venting” and release any remaining pressure.
  • Sprinkle with parsley. Serve hot.
Keyword Gluten-free recipe, Instant pot meatballs

Recommended ingredients

Some days ago, Popo, and  I was having a little mama-daughter chit-chat. Most of the time we have this beautiful talk time in the kitchen. So, Popo wanted to know my favorite kitchen equipment. I didn’t think twice before telling her I would do anything to ensure I always have an instant pot in my kitchen. 

Luckily, with an instant pot, I can set up great meals in a few minutes. I mean great meals like this Instant pot gluten-free meatball!

Pro Tips for Enhancing the Meatballs Recipe

  • I really like it when my sauce comes out thick. If you want a thicker sauce, simply remove the meatballs with a spoon, press “saute” and set for 5 or 10 minutes. Once you press this, the sauce will reduce. 
  • When the sauce gets thick, add the meatballs back in! Oh, before I forget, please don’t forget to add this magical cranberry juice to the meatball. You will love it!

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