Instant Pot Spaghetti and Turkey Meatballs

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Instant Pot spaghetti and turkey meatballs is a one-pot, quick, and delicious meal that’s perfect for busy weeknights. Here’s how to make it:

Ingredients:

For the Meatballs:

  • 1 lb (450 g) ground turkey
  • ½ cup (50 g) breadcrumbs (panko or regular)
  • 1 large egg
  • 2 tbsp grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper

For the Pasta and Sauce:

  • 12 oz (340 g) spaghetti
  • 3½ cups (825 ml) marinara sauce
  • 3½ cups (825 ml) water or chicken broth
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp red pepper flakes (optional)
  • ½ tsp salt (adjust based on the saltiness of your sauce)

Instructions:

1. Make the Meatballs:

  1. In a large bowl, mix the ground turkey, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper until just combined. Avoid overmixing.
  2. Roll the mixture into 1-inch meatballs and set aside.

2. Sauté the Meatballs (Optional):

  1. Turn the Instant Pot to the Sauté setting and heat the olive oil.
  2. Brown the meatballs for 2-3 minutes on each side to enhance flavor (optional). Remove and set aside.

3. Layer the Ingredients:

  1. Pour a small amount of marinara sauce into the bottom of the Instant Pot to prevent sticking.
  2. Break the spaghetti in half and layer it over the sauce in a crisscross pattern to avoid clumping.
  3. Add the remaining marinara sauce, water or broth, garlic powder, red pepper flakes (if using), and salt. Do not stir.
  4. Place the meatballs on top of the spaghetti.

4. Pressure Cook:

  1. Close the Instant Pot lid and set the valve to Sealing.
  2. Cook on High Pressure for 8 minutes.
  3. Once the timer beeps, allow a Quick Release by carefully switching the valve to Venting.

5. Stir and Serve:

  1. Open the lid and gently stir the spaghetti and meatballs to combine. Let it sit for a few minutes to thicken.
  2. Serve hot, topped with additional Parmesan cheese, fresh basil, or parsley.

Tips:

  • Meatball Substitutes: Use store-bought turkey meatballs for an even quicker meal.
  • Vegetables: Add chopped spinach or zucchini for extra nutrients; layer them on top before pressure cooking.
  • Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.

Enjoy your flavorful and hearty Instant Pot spaghetti and turkey meatballs!

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