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