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
Units
Scale
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
