Who says healthy can’t be comforting? This Instant Pot Whole Wheat Spaghetti and Turkey Meatballs recipe is here to prove that nutritious weeknight meals can be incredibly delicious and satisfying. Tender turkey meatballs simmered in a vibrant tomato sauce with perfectly cooked whole wheat spaghetti? Yes, please! And the best part? Your Instant Pot does all the work.
Why You’ll Love This Recipe
- Instant Pot Magic: Dinner on the table in under 40 minutes? Thanks, Instant Pot! This recipe is a lifesaver for busy weeknights.
- Healthy and Hearty: We’re using lean ground turkey and whole wheat spaghetti for a nutritious and satisfying meal.
- Flavor Explosion: Those tender meatballs and that rich tomato sauce are a match made in culinary heaven.
Ingredients
This recipe is a breeze to make, and you probably already have most of the ingredients in your pantry. Here’s what you’ll need:
For the Meatballs:
- Skim milk (or water): Keeps those meatballs nice and moist.
- Seasoned breadcrumbs: Adds flavor and helps bind the meatballs.
- Grated Pecorino Romano cheese: Because cheese makes everything better!
- Crushed garlic: Infuses the meatballs with savory goodness.
- Large egg: Binds the ingredients together.
- Tomato paste: Adds a concentrated tomato flavor.
- Chopped parsley: Fresh herbs brighten up the meatballs.
- Kosher salt: Enhances all the flavors.
- Ground turkey: We’re going lean and healthy!
- Cooking spray: Keeps those meatballs from sticking.
For the Spaghetti and Sauce:
- Garlic cloves: More garlicky goodness for the sauce.
- Torn basil: Fresh basil adds a touch of sweetness.
- Crushed tomatoes: The base of our flavorful sauce.
- Kosher salt and black pepper: Season to your liking.
- Dry whole wheat spaghetti: A healthier and just as delicious alternative to regular spaghetti.
- Low sodium chicken broth: Adds depth of flavor to the sauce.
How to Make Instant Pot Whole Wheat Spaghetti and Turkey Meatballs
Step 1: Make the Meatballs
In a large bowl, combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley, and salt. Mix well. Add the ground turkey and gently combine, being careful not to overwork the mixture. Form into 18 meatballs.
Step 2: Brown the Meatballs and Build the Sauce
Press the sauté function on your Instant Pot. Add the cooking spray and garlic, and cook until fragrant. Turn off the sauté function. Add the crushed tomatoes, basil, salt, and pepper. Gently place the meatballs in the sauce.
Step 3: Cook the Spaghetti
Break the spaghetti in half and layer it over the meatballs. Pour in the chicken broth. Seal the Instant Pot and cook on high pressure for 8 minutes.
Step 4: Release the Pressure and Serve
Use the quick release function to let the pressure out. Stir the spaghetti into the sauce—it will thicken as it absorbs the liquid. Serve immediately with grated cheese and fresh basil for garnish.
Pro Tips for Making the Recipe
- Don’t overmix the meatballs: Overmixing can make them tough.
- Use quality tomatoes: A good-quality crushed tomato will make a big difference in the flavor of the sauce.
- Adjust the cooking time: If you prefer your spaghetti more al dente, reduce the cooking time by a minute or two.
How to Serve Instant Pot Whole Wheat Spaghetti and Turkey Meatballs
- Grated Cheese: A sprinkle of Parmesan or Pecorino Romano adds a salty kick.
- Fresh Basil: A few torn basil leaves add freshness and aroma.
- Side Salad: A simple green salad is the perfect complement to this hearty dish.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in the microwave or on the stovetop until warmed through.
FAQs
Can I use a different type of pasta?
Yes, you can use other pasta shapes, but you may need to adjust the cooking time.
Can I make this recipe without an Instant Pot?
Absolutely! You can simmer the meatballs and sauce in a pot on the stovetop and cook the spaghetti separately.
Can I freeze the meatballs?
Yes, you can freeze the uncooked meatballs for later use.
How can I make this recipe spicier?
Add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage instead of ground turkey.
There you have it! A healthy, hearty, and flavorful Instant Pot recipe that’s perfect for any night of the week. Enjoy!
PrintInstant Pot Whole Wheat Spaghetti and Turkey Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian-American
Description
This recipe for Instant Pot Whole Wheat Spaghetti and Turkey Meatballs is a healthy and delicious weeknight meal. Tender turkey meatballs simmer in a flavorful tomato sauce with whole wheat spaghetti, all cooked together in one pot for easy cleanup.
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
Spaghetti and Sauce
- 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 (DeLallo)
- 2 cups low sodium chicken broth
Instructions
- Make the Meatballs: In a large bowl, combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley, and salt. Mix well. Add the ground turkey and gently mix with a fork until just combined. Form into 18 meatballs.
- Brown the Meatballs: Press “sauté” on the Instant Pot. Add cooking spray and garlic, and cook until golden, about 1-2 minutes. Turn off the pressure cooker.
- Add Sauce Ingredients: Add the crushed tomatoes, basil, salt, and pepper to the pot. Gently place the meatballs in the sauce.
- Add Spaghetti: Break the spaghetti in half and spread it over the meatballs in one or two layers. Do not stir. Pour in the chicken broth.
- Pressure Cook: Lock the lid and set the valve to “seal.” Cook on HIGH pressure for 8 minutes.
- Release Pressure: Use the quick release to vent the pressure. Turn off the Instant Pot and uncover.
- Stir and Serve: Stir the pasta into the sauce. It will thicken as it absorbs the sauce. Serve immediately with grated cheese and fresh basil for garnish.
Notes
- For extra flavor, use fresh basil instead of dried.
- If you don’t have Pecorino Romano cheese, you can substitute Parmesan cheese.
- To prevent the spaghetti from sticking together, make sure it’s fully submerged in the liquid before cooking.
- You can adjust the amount of red pepper flakes to your liking.
- This recipe can be easily doubled for a larger crowd.
Nutrition
- Serving Size: 1 Serving
- Calories: 480kcal
- Sugar: 12g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg
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