Instant Pot Spaghetti and Meatballs
- 1 ½ lbs. 50/50 ground turkey/beef blend
- 2 Tbsp. fresh parsley, chopped
- ¾ cup grated Parmesan cheese, plus additional for garnish
- ½ cup all purpose flour
- 2 eggs
- Salt, to taste
- Black pepper, to taste
- ¼ tsp. garlic powder
- ¼ tsp dried oregano
- 3 ⅓ cups warm water, divided
- 16 oz. uncooked whole wheat spaghetti
- 1 Tbsp. olive oil
- 24 oz. pasta sauce
- Grated Parmesan cheese, for garnish
Directions1. In a large bowl, combine ground turkey/beef blend, parsley, ¾ cup Parmesan cheese, flour, eggs, salt, pepper, garlic powder, dried oregano and ⅓ cup warm water. Mix thoroughly by hand. Form into 16 meatballs and place into the bottom of the Instant Pot. 1. Break spaghetti in half and scatter over meatballs. Drizzle olive oil over spaghetti. Add pasta sauce and water, making sure that the spaghetti is completely covered. 1. Close the lid, turn vent to "Sealing", select the "Manual" setting and set time to 10 minutes. 1. Once cycle is complete, allow the pressure to release naturally for 5 minutes. After 5 minutes, use the quick release method to release the remaining pressure. 1. Open the Instant Pot and stir pasta and meatballs to mix. Serve immediately, garnished with Parmesan, if desired.
Feel free to use store bought meatballs or 1 ½ lbs. Mom's Meatloaf from our Meat Department rolled into 1-inch balls in place of the homemade meatballs.
Per Serving: Calories 490, Total Fat 15g (Saturated 5g, Trans 0g), Cholesterol 105mg, Sodium 620mg, Total Carbohydrate 58g (Dietary Fiber 1g, Sugars 9g), Protein 32g, Vitamin D 0%, Calcium 10%, Iron 20%, Potassium 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 8 servingsKid-friendly Main Dish 10 Dollar Meal Pasta European Instant Pot