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Instant Pot Spaghetti and Turkey Meatballs Recipe

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4.4 from 10 reviews

A delicious and hearty Instant Pot Spaghetti and Turkey Meatballs recipe that combines tender turkey meatballs with perfectly cooked whole wheat spaghetti in a savory tomato and basil sauce. This one-pot meal is quick to prepare and packed with flavor, making it ideal for weeknight dinners.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Meatballs

  • 2 tablespoons skim milk (or water)
  • 1/3 cup seasoned breadcrumbs
  • 1/3 cup grated Pecorino Romano cheese
  • 2 small cloves crushed garlic (or 1 large)
  • 1 large egg
  • 1 tablespoon tomato paste
  • 1/4 cup chopped parsley (plus more for garnish)
  • 1/4 teaspoon kosher salt
  • 1 1/2 pounds 93% ground turkey
  • Cooking spray or 1 tablespoon oil (for sautéing)

Sauce and Pasta

  • 2 cloves garlic (smashed with the side of a knife)
  • 1/4 cup torn basil (plus more for garnish)
  • 28-ounce can crushed tomatoes
  • Kosher salt and black pepper (to taste)
  • 12 ounces dry whole wheat spaghetti (e.g., DeLallo)
  • 2 cups low sodium chicken broth

Instructions

  1. Prepare Meatball Mixture: In a large bowl, combine the skim milk, seasoned breadcrumbs, grated Pecorino Romano cheese, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt. Mix well until all ingredients are evenly incorporated.
  2. Form Meatballs: Add the ground turkey to the breadcrumb mixture and gently mix using a fork to combine without overworking the meat. Shape the mixture into 18 uniform meatballs.
  3. Sauté Aromatics: Press the ‘Sauté’ function on the Instant Pot, add cooking spray or oil, then the smashed garlic cloves. Cook until the garlic is golden and fragrant, about 1 to 2 minutes.
  4. Turn off Sauté Mode: Switch off the Instant Pot to stop the sautéing process.
  5. Add Sauce and Meatballs: Pour in the crushed tomatoes, torn basil, and season with kosher salt and black pepper to taste. Gently nestle the turkey meatballs into the tomato sauce. It’s okay if they are snug or partially uncovered; stack carefully if needed without breaking them.
  6. Add Spaghetti: Break the dry whole wheat spaghetti in half and layer it evenly over the meatballs and sauce in one or two layers. Do not stir the spaghetti into the sauce.
  7. Add Broth: Pour 2 cups of low sodium chicken broth evenly over the spaghetti and meatballs.
  8. Pressure Cook: Lock the Instant Pot lid, ensuring the valve is set to seal. Set the pressure cooker to High Pressure for 8 minutes.
  9. Release Pressure: Once cooking is complete, carefully perform a quick release to let out the steam, then turn off the Instant Pot and remove the lid.
  10. Combine and Serve: Stir the pasta and sauce together to thicken the sauce and fully incorporate the meatballs and spaghetti. Serve immediately, garnished with grated cheese and fresh basil.

Notes

  • Be careful not to overwork the meat mixture to keep the meatballs tender.
  • Breaking the spaghetti in half helps it fit better into the Instant Pot and cook evenly.
  • Do not stir the spaghetti before cooking, as it can cause clumping.
  • If you prefer, substitute ground turkey with lean ground chicken or beef.
  • Use low sodium chicken broth to control the saltiness of the dish.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Italian-American
  • Diet: Low Fat

Find it online: https://iamstarved.com/instant-pot-spaghetti-and-turkey-meatballs-recipe/