Italian Meatball Hoagies

Prep Time
< 15 minutes
Cook Time
< 15 minutes
  • 2 Pound Ground Beef
  • 2 Pound Italian Sausage, casings removed
  • 3 Cups Seasoned Dry Bread Crumbs
  • 3 Cups Grated Parmesan Cheese
  • 4 Eggs
  • 4 Cups Pasta Sauce
  • 3 Tsp Red Pepper Flakes (optional)
  • 16 6-inch Hoagie Rolls, split
  1. Coat inside of Cooking Pot with nonstick cooking spray. Combine beef, sausage, bread crumbs, 3 cups Parmesan cheese and egg in large bowl; mix well. Shape beef mixture into 64 (1½-inch) meatballs. Place meatballs in Cooking Pot. Pour pasta sauce over meatballs. Secure lid. Press MEAT/POULTRY, set pressure to HIGH and time to 15 minutes. Make sure Steam Release Valve is in "Seal" (closed) position. Press START/STOP. 
  2. Once cooking is complete, quick release pressure. If desired, remove meatballs to medium bowl using slotted spoon; cover to keep warm. Press BROWN/SEAR. Cook sauce, uncovered, on HIGH 5 to 10 minutes or until thickened. Return meatballs to Cooking Pot; toss to coat. Season with red pepper flakes, if desired. Serve meatballs and sauce in rolls; top with additional cheese.