This one-pot Instant Pot Spaghetti and Turkey Meatballs is a quick and easy dish that the kids and the whole family will love!
Instant pot spaghetti and meatballs from Turkey
This recipe for spaghetti and meatballs is definitely a winner with your family. Because it’s made healthier with whole wheat and turkey spaghetti, you should feel good knowing that it’s good for them too. Doing it all in Instant Pot is definitely a dinner game change. Instant Pot makes spaghetti and meatballs super easy!
A couple of years ago, I shared my Instant Pot Spaghetti and Meat Sauce recipe, which is always a hit in my home. The high pressure of Instant Pot combined with the starch of the whole wheat paste provides the most wonderful sauce in minutes. Now I made a healthy spaghetti and meatball version.
I have seen many recipes for Instant Pot spaghetti and meatballs that use frozen meatballs, but as I always make mine from scratch, usually with ground turkey that finds a way to do it without ruining meatballs, took a few rounds of testing.
Much like my Slow Cooker Italian meatball recipe, rather than sucking them first, I plunged them straight into the homemade sauce. They turned out to be the best Instant Pot spaghetti and meatballs I've tried! This pasta is sour and delicious. I recommend eating it right after you make it to the best results.
For this recipe, I used my favorite brand of whole grain pasta, DeLallo. Their wholemeal pasta is better to taste than any other brand I've tried. No more gravel, earthy tasting pasta. Their whole wheat pasta boasts the irresistible taste and texture of traditional Italian pasta … with the added benefits of solid whole grain goodness.
And if you're at WW, whole grain pasta has zero points on the new purple plan! The best part is that DeLallo Organic Whole Whasta Pasta is made with only two ingredients (wheat and water) and generations of Italian pasta making experience. You can buy their pasta as well as tons of other great products like pizza sets, marinara, olives etc on the Delallo website and they will send it to you.
How to Make Perfect Instant Pot Spaghetti and Meatballs |
I initially tried to bowl meatballs first, but that resulted in extra time and work. Plus, meatballs tend to stick to the pan. I also tried to avoid the dreaded IP "burn" error on newer models. To prevent the message from burning, I skipped the browning step and threw them straight into my sauce, which helped with the cooking times and ultimately made for juices.
Building a sauce with garlic and canned tomatoes (rather than starting with a jarred sauce) gave me more control over the amount of oil used in the recipe. Here are some helpful tips for success:
- Make meatballs. Don’t overwork meatballs because it will make them tough. Mix all the ingredients well, add the turkey last.
- Make the Marinara sauce. This pasta is sour and delicious. I start with garlic and olive oil and then add crushed tomatoes and basil. Super Single.
- Add meatballs. You just need to nestle meatballs in. If you have a 6-liter pot, they should fit in one layer. If not, just add more on top, but make sure not to crush them.
- Add pasta. Add your spaghetti, which you will need to break in half so that the noodles fit into the pan. Do not Touch. You don't want the noodles to end up on the bottom of the pan – they could stick to the pan and burn. Then pour in your broth or water.
- Press Cook. Cook on high pressure for 8 minutes (it takes about 10 minutes to rise to pressure). Then make a quick release by turning the valve and uncovering. You don’t want to make a natural release because your noodles may end up being overcooked. Stir everything at this point. If it looks too watery, don't worry – it will thicken as you stir.
More spaghetti recipes you will love:
Instant pot whole wheat spaghetti and meatballs in Turkey
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 min
This one-pot Instant Pot Spaghetti and Meatballs is a quick and easy dish that the kids and the whole family will love!
- 2 tablespoons skim milk or water
- 1/3 cup spicy bread crumbs
- 1/3 cup grated Pecorino Romano cheese
- 2 small cloves crushed garlic or 1 large
- 1 large egg
- 1 tablespoon tomato puree
- 1/4 cup chopped parsley, plus more for garnish
- 1/4 teaspoon kosher salt
- 1 1/2 pounds 93% ground turkey
- cooking spray
Spaghetti and sauce:
- 2 cloves of garlic, crushed with the side of a knife
- 1/4 cup grated basil, plus more for garnish
- 28 ounces can crush tomatoes, I prefer Tuttorosso
- kosher salt and black pepper, to taste
- 12 ounces dry whole wheat spaghetti, DeLallo
- 2 cups low sodium chicken broth
In a large bowl, combine the milk, bread crumbs, Pecorino, garlic, eggs, tomato puree, parsley and salt and mix well to combine.
Add the turkey and mix with a fork to mix everything completely, taking care not to overwork and shape into 18 meatballs.
Press sauté on instant pan and add oil and garlic and cook until golden, approx. 1 to 2 minutes.
Turn off the stove.
Add tomatoes, basil, salt and pepper to taste and gently place meatballs in the sauce.
Don't worry if they are tight in the pan or not completely covered in sauce. If you need to, stack a couple on top of each other as needed, but don't smash them.
For the spaghetti:
Break 12 ounces of dried spaghetti in two and spread them in one or two layers over meatballs. Do not Touch.
Pour in 2 cups low-sodium chicken broth.
Lock the lid on and make sure the valve is set to seal. Set to cook at HIGH pressure for 8 minutes.
Use the quick fix to release the pressure when done, then shut off and uncover.
Stir the pasta into the sauce, it will thicken and soften the sauce so no worries if it looks too watery.
Serve immediately with grated cheese and basil for garnish.
Serving: 13/4 cups, calories: 480kcal, carbohydrates: 55 g, protein: 31g, fat: 13.5 g, saturated fat: 3.5 g, cholesterol: 119.5 mg, sodium: 830 mg, fiber: 6 , 5 g, sugar: 6.5 g
Blue Smart Points: 11
Green smart points: 12
Purple Smart Points: 6
Keywords: instant pot spaghetti and meatballs, instant pot casserole, whole wheat spaghetti and meatballs
Recipe created in collaboration with Delallo Foods, a brand I love and use in my kitchen.