Servings
Font
Back
0 from 153 votes

Instant Pot Whole Wheat Spaghetti and Turkey Meatballs

This one-pot Instant Pot Spaghetti and Meatballs is a fast and easy dish the kids and whole family will love!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 480 kcal
Course: Lunch , Dinner , Brunch
Cuisine: Italian

Ingredients

  • 2 tablespoons skim milk (or water)
  • 2 cloves garlic (smashed with the side of a knife)
  • 1/3 cup seasoned breadcrumbs
  • 1/4 cup torn basil (plus more for garnish)
  • 1/3 cup grated pecorino romano cheese
  • 28- ounce can crushed tomatoes
  • 2 small cloves crushed garlic (or 1 large)
  • kosher salt and black pepper (to taste)
  • 1 large egg
  • 12 ounces dry whole wheat spaghetti (DeLallo)
  • 1 tablespoon tomato paste
  • 2 cups low sodium chicken broth
  • 1/4 cup chopped parsley (plus more for garnish)
  • 1/4 teaspoon kosher salt
  • 1 1/2 pounds 93% ground turkey
  • cooking spray

Instructions

    Cup of Yum
  1. In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.
  2. Break 12 ounces of dried spaghetti in half and spread them in one or two layers over the meatballs. Do not stir.
  3. Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.
  4. Pour in 2 cups of low-sodium chicken broth.
  5. Press sauté on the Instant Pot and add the oil and garlic and cook until golden, about 1 to 2 minutes.
  6. Lock the lid on and make sure the valve is set to seal. Set to cook on HIGH pressure for 8 minutes.
  7. Turn off the pressure cooker.
  8. Use the quick release to let the pressure out once it's done, then shut off and uncover.
  9. Add the tomatoes, basil, salt and pepper to taste and gently place the meatballs in the sauce.
  10. Stir pasta into the sauce, it will thicken and soak the sauce up so no worries if it looks too watery.
  11. 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.
  12. Serve immediately with grated cheese and basil for garnish.

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 480

% 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.