Instant Pot Eyeball Meatballs in Bloody Marinara (Kid Friendly)

How to Make Instant Pot Eyeball Meatballs in Bloody Marinara (Kid Friendly)

1. 1

   Step 1: Mix and stuff the meatballs

   In a large bowl, combine ground beef, panko, egg, grated Parmesan, and salt & pepper. Mix gently until just combined (overworking makes meatballs tough). Flatten 1.5–2 tablespoon portions of meat into discs, place one mini mozzarella ball in the center, then wrap meat around the cheese and roll into a smooth ball so the cheese is fully sealed inside.

   For this step

   • 1 lbGround beef (80/20)
   • 1/2 cupPanko breadcrumbs
   • 1 itemLarge egg
   • 1/4 cupGrated Parmesan cheese
   • 12 piecesMini mozzarella balls (bocconcini)
   • 1 tspSalt & freshly ground black pepper
   
2. 2

   Step 2: Sear meatballs in the Instant Pot

   Set the Instant Pot to Sauté and heat the olive oil until shimmering. In batches, brown the meatballs 1–2 minutes per side so they hold their shape and get a little color; do not crowd the pot. Remove browned meatballs to a plate and wipe any excess fond if needed.

   For this step

   • 1 tbspOlive oil
   • 3 cupsMarinara sauce (store-bought or homemade)
   • 1/2 cupBeef broth (or water)
   
3. 3

   Step 3: Add sauce, deglaze, and pressure cook

   Pour the marinara and beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom to prevent a burn notice. Return the meatballs to the sauce, nestling them so they are partially submerged. Seal the lid, set to High Pressure for 8 minutes, then allow a quick release when the cook time finishes.
   
4. 4

   Step 4: Create the 'eyeballs' and rest

   Carefully remove meatballs to a serving platter or baking sheet with tongs. While still warm, press a sliced black olive onto the top center of each meatball to form the pupil; the warm melted mozzarella will create a glossy, eyeball-like dome. If you prefer a slightly set top, briefly broil 1–2 minutes in a preheated oven, watching closely so olives don't burn.

   For this step

   • 12 slicesSliced black olives (for pupils)
   
5. 5

   Step 5: Serve with bloody marinara

   Spoon extra hot marinara from the Instant Pot around the meatballs to create the 'bloody' pool and serve immediately. Offer toothpicks for a fun party presentation and keep extra sauce warm in the pot for seconds.
   

1. In a large bowl, combine ground beef, panko, egg, grated Parmesan, and salt & pepper. Mix gently until just combined (overworking makes meatballs tough). Flatten 1.5–2 tablespoon portions of meat into discs, place one mini mozzarella ball in the center, then wrap meat around the cheese and roll into a smooth ball so the cheese is fully sealed inside.
2. Set the Instant Pot to Sauté and heat the olive oil until shimmering. In batches, brown the meatballs 1–2 minutes per side so they hold their shape and get a little color; do not crowd the pot. Remove browned meatballs to a plate and wipe any excess fond if needed.
3. Pour the marinara and beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom to prevent a burn notice. Return the meatballs to the sauce, nestling them so they are partially submerged. Seal the lid, set to High Pressure for 8 minutes, then allow a quick release when the cook time finishes.
4. Carefully remove meatballs to a serving platter or baking sheet with tongs. While still warm, press a sliced black olive onto the top center of each meatball to form the pupil; the warm melted mozzarella will create a glossy, eyeball-like dome. If you prefer a slightly set top, briefly broil 1–2 minutes in a preheated oven, watching closely so olives don't burn.
5. Spoon extra hot marinara from the Instant Pot around the meatballs to create the 'bloody' pool and serve immediately. Offer toothpicks for a fun party presentation and keep extra sauce warm in the pot for seconds.