Instant Pot Whole Wheat Spaghetti and Turkey Meatballs
User Reviews
4.5
Instant Pot Whole Wheat Spaghetti and Turkey Meatballs
Description
The recipe mixes breadcrumbs soaked in milk, Pecorino Romano, garlic, egg, tomato paste, parsley, and salt with ground turkey, forming meatballs that cook under pressure alongside whole wheat spaghetti broken in half. Garlic is first sautéed in the Instant Pot for flavor, then liquids including chicken broth and crushed tomatoes are added with basil and seasonings. The sealed pressure cooking step quickly cooks meatballs and pasta simultaneously.
After pressure cooking, a quick release is used, and the pot is opened to stir in basil, salt, and pepper along with the meatballs, allowing the pasta to soak up the tomato sauce. This method creates meatballs with a tender interior and a sauce that thickens around the spaghetti. The dish delivers a balanced mix of protein and whole grain pasta with rich tomato flavor.
This approach simplifies a classic spaghetti and meatballs dinner, consolidating steps and cleanup while retaining distinct meatball shapes and robust sauce. The use of whole wheat spaghetti adds a nutty note and fiber. Garnishing with additional parsley or basil complements the dish well.
Ingredients
- 2 tablespoons milk or water, skim
- 2 cloves garlic (smashed with the side of a knife)
- 1/3 cup seasoned breadcrumbs
- 1/4 cup basil plus more for garnish, torn
- 1/3 cup Pecorino Romano cheese grated
- 28- ounce crushed tomatoes canned
- 2 garlic or 1 large, small cloves, crushed
- kosher salt to taste
- black pepper to taste
- 1 egg large
- 12 ounces whole wheat spaghetti DeLallo, dry
- 1 tablespoon tomato paste
- 2 cups chicken broth low sodium
- 1/4 cup parsley plus more for garnish, chopped
- 1/4 teaspoon kosher salt
- 1 1/2 pounds ground turkey 93% lean
- cooking spray
Instructions
- In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.
- Break 12 ounces of dried spaghetti in half and spread them in one or two layers over the meatballs. Do not stir.
- Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.
- Pour in 2 cups of low-sodium chicken broth.
- Press sauté on the Instant Pot and add the oil and garlic and cook until golden, about 1 to 2 minutes.
- Lock the lid on and make sure the valve is set to seal. Set to cook on HIGH pressure for 8 minutes.
- Turn off the pressure cooker.
- Use the quick release to let the pressure out once it's done, then shut off and uncover.
- Add the tomatoes, basil, salt and pepper to taste and gently place the meatballs in the sauce.
- Stir pasta into the sauce, it will thicken and soak the sauce up so no worries if it looks too watery.
- Don’t worry if they are snug in the pot or aren’t completely covered in sauce. If you have to, stack a few on top of each other as needed but don’t smash them.
- Serve immediately with grated cheese and basil for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 13/4 cups | |
| Calories | 480kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 31g | 62% |
| Fat | 13.5g | 21% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 119.5mg | 40% |
| Sodium | 830mg | 35% |
| Fiber | 6.5g | 26% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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