4.8
(4)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
In a large bowl, combine ground chicken, breadcrumbs, salt, pepper, parsley, garlic, 1/4 cup Parmesan, and egg until evenly combined. Scoop meatball mixture into 1-in balls and place on a baking sheet.
Step 2
Using the SAUTE setting on an instant pot, heat oil until shimmery. Working in batches, brown meatballs on both sides until golden. Remove from pot. Pour marinara sauce and chicken broth into bottom of pot and then add all meatballs back to pot arranging in a single-layer circle, spooning marinara sauce over them.
Step 3
Close lid to instant pot, sealing valve and set on Manual High Pressure for 6 minutes. Once cook time is complete, let instant pot release pressure naturally for 10-15 minutes.
Step 4
Remove lid from instant pot and sprinkle meatballs with remaining 1/2 cup Parmesan cheese and mozzarella cheese. additional minced parsley. Cover with lid for 5 minutes to allow cheese to melt. Serve meatballs warm with hot spaghetti noodles and enjoy!
Your folders
skinnytaste.com
4.6
(75)
3 minutes
Your folders
skinnytaste.com
Your folders
365daysofcrockpot.com
15 minutes
Your folders
crazyforcrust.com
4.7
(6)
20 minutes
Your folders
thekitchn.com
5.0
(2)
15 minutes
Your folders
pressurecookrecipes.com
5.0
(33)
10 minutes
Your folders
pressurecookrecipes.com
5.0
(33)
10 minutes
Your folders
foodnetwork.com
4.1
(15)
15 minutes
Your folders
365daysofcrockpot.com
4.8
(79)
6 minutes
Your folders
kitchenathoskins.com
18 minutes
Your folders
365daysofcrockpot.com
4.8
(73)
6 minutes
Your folders
budgetbytes.com
4.8
(11)
20 minutes
Your folders
thekitchn.com
4.3
(6)
23 minutes
Your folders
culinaryhill.com
5.0
(1)
30 minutes
Your folders
southernliving.com
10 minutes
Your folders
reciperunner.com
4.6
(7)
25 minutes
Your folders
whatsgabycooking.com
4.9
(145)
30 minutes
Your folders
tasteandsee.com
4.9
(27)
16 minutes
Your folders
365daysofcrockpot.com
4.8
(5)
4 minutes