ole Wheat Spaghetti and Turkey Meatballs Recipe
If you’ve ever wished for an easy, comforting dinner that’s also family-friendly and secretly wholesome, then ole Wheat Spaghetti and Turkey Meatballs is about to become your new weeknight hero. Imagine tender turkey meatballs, perfectly cooked spaghetti, and a rich, garlicky marinara sauce — all made together in one pot (your Instant Pot, no less!). This beloved Italian-inspired classic gets a smart upgrade with wholesome whole wheat spaghetti and lean, flavorful turkey, yet still delivers all the saucy, cheesy, twirlable goodness you crave. Get ready, because dinner just got a nutritious, fuss-free remix!
Ingredients You’ll Need
Simple, honest ingredients come together to make ole Wheat Spaghetti and Turkey Meatballs something truly special. Each element plays its part: creating juicy meatballs, satisfying pasta, and a sauce that brings the whole thing together in a symphony of flavors.
- Lean ground turkey: Light and flavorful, turkey keeps the meatballs moist without being greasy.
- Grated Parmesan cheese: Adds richness and that iconic nutty, savory flavor to the meatballs.
- Breadcrumbs (whole wheat or regular): Bind the mixture and deliver extra fiber if you go whole wheat.
- Egg: Holds everything together for tender, cohesive meatballs.
- Garlic, minced: Delivers a savory kick and infuses both the meat and the sauce with depth.
- Dried Italian seasoning: A blend that brings herby, aromatic notes to the dish without fuss.
- Salt and black pepper: Essential for boosting all the individual flavors.
- Olive oil: Used to brown the meatballs and bring a hint of richness.
- Whole wheat spaghetti, broken in half: More fiber and a satisfying, nutty bite pair perfectly with the sauce.
- Marinara sauce (jarred or homemade): Go for your favorite kind; it’s the base for your cozy sauce.
- Water or low-sodium chicken broth: Adds enough liquid to perfectly cook the pasta without making things soupy.
- Chopped fresh basil or parsley for garnish: A shower of freshness and color at the finish.
How to Make ole Wheat Spaghetti and Turkey Meatballs
Step 1: Mix and Shape the Meatballs
In a mixing bowl, combine your ground turkey, grated Parmesan, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Be gentle when mixing — you want everything just combined (overmixing can make meatballs tough). Roll into 1 to 1½-inch balls: this size cooks quickly but stays juicy, perfect for ole Wheat Spaghetti and Turkey Meatballs.
Step 2: Brown the Meatballs
Select the sauté function on your Instant Pot and heat up the olive oil. Working in batches, add the meatballs and let them brown on all sides, turning gently. This step brings flavor and ensures the meatballs hold their shape. After about 4–5 minutes, remove them to a plate — they’ll finish cooking later!
Step 3: Layer the Spaghetti and Sauce
Turn off sauté mode, then scatter the broken whole wheat spaghetti in a crisscross fashion. This prevents sticking and helps the pasta cook evenly. Pour in the marinara sauce followed by the water or chicken broth. Press the noodles gently with a spoon so they’re mostly submerged, but don’t stir — the magic of a layered Instant Pot pasta is in keeping things mostly separate until the end.
Step 4: Add the Meatballs and Cook Under Pressure
Nestle the browned turkey meatballs right on top of the sauce and spaghetti. Lock the lid, seal the valve, and set your Instant Pot to high pressure for 8 minutes. This precise timing lets the pasta and meatballs cook together — no separate boiling required!
Step 5: Quick Release and Finish the Sauce
Once time’s up, allow a natural pressure release for 5 minutes (so your sauce doesn’t splatter), then carefully quick release any remaining steam. Open the lid, gently stir everything together to coat that whole wheat spaghetti and turkey meatballs in the savory sauce. Let it sit a few extra minutes — the sauce thickens, flavors mingle, and your patience is warmly rewarded.
How to Serve ole Wheat Spaghetti and Turkey Meatballs
Garnishes
Finish your ole Wheat Spaghetti and Turkey Meatballs with a handful of chopped fresh basil or parsley for brightness, or an extra sprinkle of grated Parmesan. For a spicy twist, a pinch of crushed red pepper brings a cozy warmth without overwhelming the classic flavor.
Side Dishes
A crisp green salad or simple steamed broccoli makes a fresh, light partner to the savory meatballs and earthy pasta. And let’s be honest: a warm slice of garlic bread never hurt anyone, especially when you want to mop up every bit of that delicious marinara.
Creative Ways to Present
Serve ole Wheat Spaghetti and Turkey Meatballs family-style in a big pasta bowl, or try individual portions topped with a swirl of sauce and a decorative basil leaf. For a cozy twist, pile into shallow soup plates and add a side of roasted veggies for a colorful, complete meal.
Make Ahead and Storage
Storing Leftovers
Ole Wheat Spaghetti and Turkey Meatballs keeps well in the fridge for up to 4 days. Store cooled leftovers in an airtight container — the flavors actually deepen overnight, making tomorrow’s lunch extra special.
Freezing
Want to meal prep? This dish freezes beautifully! Cool completely, then store portions in freezer-safe containers. Both meatballs and pasta will reheat well; just let them thaw overnight in the fridge before reheating for best texture.
Reheating
For the best results, reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. Give everything a good stir, and top off with a bit more Parmesan or fresh herbs to perk things up.
FAQs
Can I use a different type Main Course
Absolutely! While whole wheat spaghetti gives you extra fiber and that nutty bite, you can use traditional spaghetti or even gluten-free pasta if needed. Just adjust the pressure cooking time as some pastas may cook slightly faster.
What can I substitute for ground turkey?
Ground chicken or lean ground beef both make tasty alternatives. Each brings its own unique flavor, but you can keep the seasoning and method exactly the same.
My meatballs fell apart — what happened?
If your meatball mixture wasn’t mixed enough or if you skipped the browning step, they may crumble. Also, be careful not to overmix, which can make them dense. Following the recipe closely ensures the right texture every time.
Can I make ole Wheat Spaghetti and Turkey Meatballs without an Instant Pot?
You can! Simply brown the meatballs in a skillet, then simmer them with sauce and cooked pasta in a Dutch oven on the stove. You’ll just need to cook the spaghetti separately, but all the flavors will still come together beautifully.
How do I make this spicier?
Stir a pinch (or two!) of red pepper flakes into the marinara, or add a splash of hot sauce before serving. Customize the heat to make your version of ole Wheat Spaghetti and Turkey Meatballs just right for your taste.
Final Thoughts
Now you’ve got everything you need to make ole Wheat Spaghetti and Turkey Meatballs a new go-to at your table! Every bite is cozy, flavorful, and made for sharing — so don’t wait, invite your favorite people over and watch this Instant Pot classic disappear.
Print
ole Wheat Spaghetti and Turkey Meatballs Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Whole Wheat Spaghetti and Turkey Meatballs recipe is a quick and easy one-pot meal that’s perfect for a busy weeknight. Tender turkey meatballs are cooked with whole wheat spaghetti in a savory marinara sauce for a hearty and delicious dish.
Ingredients
For the Meatballs:
- 1 pound lean ground turkey
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (whole wheat or regular)
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta:
- 2 tablespoons olive oil
- 12 ounces whole wheat spaghetti, broken in half
- 1 jar (24 ounces) marinara sauce
- 3 cups water or low-sodium chicken broth
- Chopped fresh basil or parsley for garnish
Instructions
- Prepare the Meatballs: In a mixing bowl, combine ground turkey, Parmesan cheese, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper. Form into meatballs.
- Brown the Meatballs: Sauté meatballs in the Instant Pot until browned. Remove and set aside.
- Cook the Pasta: Layer broken spaghetti in the pot, pour marinara sauce and water/broth. Place meatballs on top. Pressure cook for 8 minutes.
- Finish and Serve: Stir pasta and meatballs together, let sit to thicken. Garnish with basil or parsley before serving.
Notes
- You can substitute ground chicken or beef for the turkey.
- For a spicier version, add red pepper flakes to the sauce.
- Avoid overmixing the meatball mixture to keep them tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 90 mg
