Ever wondered why Instant Pot meatballs are such a game-changer? Let me tell you—they’re tender, juicy, and bursting with flavor in every bite. With a smoky, sweet Dr. Pepper BBQ sauce that clings to each meatball like it was made to be there, this recipe is about to steal the show at your dinner table. Whether you’re feeding the family or hosting a casual gathering, these meatballs are as effortless as they are crowd-pleasing. And the best part? Thanks to the Instant Pot, you get all that slow-cooked flavor in a fraction of the time.
I’ll admit, I was skeptical about cooking meatballs in the Instant Pot at first. I’ve always loved traditional stovetop recipes, but let’s be honest—sometimes we need quick and easy without sacrificing taste. The first time I tried this, I was blown away. The meatballs were tender, the sauce thickened beautifully, and the kitchen cleanup was practically nonexistent. It’s now my go-to recipe for weeknight dinners, potlucks, or even when I just want a cozy comfort food fix. Trust me, this recipe is about to become a staple in your kitchen too!
Why You’ll Love These Instant Dr. Pepper BBQ Meatballs
This recipe has so much going for it, I don’t even know where to start. First, it’s ridiculously easy to make. You don’t need fancy skills or hard-to-find ingredients—just your trusty Instant Pot and a few pantry staples. Plus, these meatballs are an absolute flavor bomb. The mix of ground beef and mild Italian sausage creates a juicy, rich base, while the Dr. Pepper BBQ sauce adds a unique sweet-savory tang. Oh, and did I mention how versatile this dish is? You can serve these meatballs with fluffy rice, creamy mashed potatoes, or even piled into a crusty sub roll for the ultimate sandwich.
Texture-wise, these meatballs are soft and moist, with just the right amount of bite. The BBQ sauce is sticky, thick, and clings to each meatball like a warm hug. If you’ve ever dealt with dry, bland meatballs in the past, this recipe will totally redeem the experience for you. And thanks to the Instant Pot’s pressure-cooking magic, the flavors develop as if you’d simmered the sauce all day—without actually having to wait all day.
Prep Time and Servings of the Dr. Pepper BBQ Meatballs
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: About 4
- Calories: Approximately 350 per serving
Ingredients for the Dr. Pepper BBQ Meatballs Sauce
Here’s what you’ll need to create that rich, finger-licking sauce:
- 12 oz Dr. Pepper: The fizzy sweetness works wonders in BBQ sauce, adding depth and caramel notes.
- 1/4 cup water: Helps balance the sauce’s consistency.
- 3 tbsp tomato paste (or ketchup): Adds tanginess and thickens the sauce.
- 1 tbsp white vinegar: For a little zing that brightens up the flavors.
- 2 tbsp brown sugar: Sweet and slightly molasses-like, it complements the Dr. Pepper.
- 1 tbsp cornstarch: For thickening the sauce.
- 1 tsp Worcestershire sauce: Adds a savory, umami punch.
- 1/2 tsp salt: Brings all the flavors together.
- 1/2 tsp onion powder: A gentle onion kick.
- 1/2 tsp garlic powder: For a subtle, garlicky undertone.
- 1/4 tsp black pepper: Just enough to add a bit of warmth.
Ingredients for the Dr. Pepper BBQ Meatballs
- 1 lb ground beef (80/20): The fat content keeps the meatballs juicy and flavorful.
- 1/2 lb mild Italian sausage: Adds a subtle spice and richness to the mix.
- 1 egg: Acts as a binder to hold the meatballs together.
- 1/4 cup milk: Keeps the meatballs soft and tender.
- 1/4 cup breadcrumbs: For structure and moisture.
- 1/2 tsp garlic powder: To enhance the overall flavor.
- 1/2 tsp onion powder: Because onion and garlic are a match made in heaven.
Step-by-Step Instructions
Prepare the Meatballs
First, let’s make those meatballs. In a large mixing bowl, combine the ground beef, Italian sausage, egg, milk, breadcrumbs, garlic powder, and onion powder. Mix gently with your hands or a fork—just until everything is combined. Overmixing can make the meatballs tough, so go easy here. Once the mixture is ready, roll it into evenly sized balls, about 1.5 inches in diameter. You should get around 16-18 meatballs, depending on their size.
Bake the Meatballs
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking, then arrange the meatballs in a single layer. Bake for 15-20 minutes, or until they’re just cooked through and reach an internal temperature of 155°F. Don’t worry if they’re slightly undercooked—they’ll finish cooking in the Instant Pot later.
Make the Dr. Pepper BBQ Sauce
Now for the sauce. In your Instant Pot, whisk together the Dr. Pepper, water, tomato paste, vinegar, brown sugar, cornstarch, Worcestershire sauce, salt, onion powder, garlic powder, and black pepper. Set the Instant Pot to sauté mode and stir until the mixture starts to thicken slightly. The cornstarch will work its magic here, turning the sauce into a glossy, luscious coating for your meatballs.
Cook the Meatballs in the Instant Pot
Carefully add the baked meatballs to the Instant Pot, ensuring they’re fully coated in the sauce. Seal the lid and set the Instant Pot to high pressure for 10 minutes. Once the cooking time is up, let the pressure release naturally for 5 minutes before performing a quick release. This step helps the flavors meld together beautifully. When you open the lid, the meatballs should be perfectly cooked, tender, and smothered in that irresistible sauce.
Serve and Enjoy
Gently toss the meatballs in the sauce to ensure every inch is covered, then serve them however you like. They’re fantastic over rice, mashed potatoes, or even on their own as a party snack. For a fun twist, try serving them on slider buns with a little coleslaw for a BBQ-inspired sandwich.
Additional Tips for Success
- Don’t overmix the meatball mixture: Overworking the meat can lead to tough, dense meatballs. Mix just until everything is combined.
- Use a meat thermometer: This ensures the meatballs are cooked to perfection every time.
- Drain excess fat: If you want a leaner dish, use a slotted spoon to remove excess fat after cooking the meatballs.
- Broil for extra crispiness: If you love a slightly crispy exterior, broil the meatballs for 2-3 minutes before adding them to the sauce.
- Make it ahead: You can prep the meatballs and sauce a day in advance, then cook everything together in the Instant Pot when ready to serve.
Recipe Variations
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the BBQ sauce for some heat.
- Turkey Meatballs: Swap the beef and sausage for ground turkey for a leaner option.
- Gluten-Free: Use gluten-free breadcrumbs to make the meatballs suitable for gluten-free diets.
- Vegetarian Version: Replace the meat with plant-based ground “meat” for a veggie-friendly alternative.
How to Store and Reheat
Leftovers? Lucky you! Store any remaining meatballs in an airtight container in the fridge for up to 3 days. For freezing, let the meatballs cool completely, then transfer them to a freezer-safe container. They’ll keep well for up to 3 months. To reheat, place the meatballs and sauce in a saucepan and warm over low heat until heated through.
Special Equipment
- Instant Pot: For quick and flavorful pressure cooking.
- Baking Sheet: To pre-cook the meatballs in the oven.
- Wire Rack: Optional but useful for evenly baking the meatballs.
I can’t wait for you to try this recipe! Whether you’re a seasoned cook or just getting started in the kitchen, these Instant Pot meatballs are sure to impress. So, grab your apron, fire up your Instant Pot, and let’s make some magic. Don’t forget to share your results—I’d love to see how they turn out for you!
Print
Dr. Pepper BBQ Meatballs – Instant Pot Recipe
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Halal
Description
These tender and juicy Dr. Pepper BBQ Meatballs are cooked in the Instant Pot and smothered in a sweet and tangy homemade BBQ sauce. Perfect for a quick weeknight dinner or a crowd-pleasing party snack, this recipe comes together in just 40 minutes!
Ingredients
For the Meatballs:
- 1 lb ground beef (80/20)
- 1/2 lb mild Italian sausage
- 1 egg
- 1/4 cup milk
- 1/4 cup breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Combine all meatball ingredients in a bowl. Gently mix and roll into 1.5-inch balls.
- Preheat the oven to 375°F (190°C). Bake meatballs on a parchment-lined sheet for 15-20 minutes.
- Whisk together all BBQ sauce ingredients in the Instant Pot. Set to sauté mode and simmer until slightly thickened.
- Add baked meatballs to the sauce, seal the lid, and cook on high pressure for 10 minutes. Allow a 5-minute natural release, then quick release.
- Serve over rice, mashed potatoes, or on their own as a snack.
Notes
- For extra crispiness, broil meatballs for 2-3 minutes before adding them to the sauce.
- These meatballs freeze beautifully—perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pressure Cooked
- Cuisine: American