If you are looking for a hearty, wholesome meal that comes together quickly without sacrificing flavor, the Instant Pot Whole Wheat Spaghetti with Turkey Meatballs Recipe is your new best friend. This dish combines the nutty depth of whole wheat spaghetti with tender, juicy turkey meatballs, all simmered in a vibrant tomato sauce rich with fresh herbs and garlic. Thanks to the magic of the Instant Pot, you get a comforting, light, and satisfying dinner on the table in around 40 minutes, perfect for busy weeknights or anytime you crave a satisfying Italian-inspired meal that feels like it’s been slow-cooked for hours.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in building the layers of flavor, texture, and color that make this dish so special. From the wholesome whole wheat spaghetti that adds fiber and a slight chewiness, to the Pecorino Romano cheese that brings that irresistible salty tang, each component elevates your meal effortlessly.
- Skim milk (or water) – Keeps the meatballs moist without adding extra fat, making them tender and juicy.
- Seasoned breadcrumbs – Adds structure and a subtle herbaceous bite to the meatballs.
- Grated Pecorino Romano cheese – Provides a sharp, salty flavor that perfectly complements the turkey.
- Crushed garlic cloves – Infuses both meatballs and sauce with fragrant warmth.
- Large egg – Acts as the binder to hold meatballs together perfectly.
- Tomato paste – Concentrates the tomato flavor and deepens the sauce’s richness.
- Chopped parsley – Introduces a fresh, herbaceous lift in both meatballs and as garnish.
- Kosher salt – Balances and enhances all the flavors.
- Ground turkey (93%) – A lean protein base for light, tender meatballs.
- Cooking spray – Helps brown the meatballs without sticking or excess oil.
- Smashed garlic cloves (for sauce) – Add aromatic depth to the tomato base.
- Torn basil – Gives the sauce a sweet, peppery note and vibrant color.
- Crushed tomatoes (28 ounces) – The heart of your sauce, rich and comforting.
- Kosher salt and black pepper – To taste, seasoning the sauce perfectly.
- Dry whole wheat spaghetti (12 ounces) – Adds whole grain goodness and satisfying texture.
- Low sodium chicken broth (2 cups) – Provides flavorful liquid for cooking the pasta and melding the sauce.
How to Make Instant Pot Whole Wheat Spaghetti with Turkey Meatballs Recipe
Step 1: Make the Meatballs
Start by combining skim milk, seasoned breadcrumbs, Pecorino Romano cheese, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt in a large bowl. This mixture creates your seasoned base that will gently cradle the ground turkey, which you’ll fold in carefully—avoid overmixing! Then, shape this mixture into 18 uniform meatballs, setting the stage for tender bites that soak up all the saucy goodness.
Step 2: Brown the Meatballs
Switch your Instant Pot to the “sauté” function and spray the bottom with cooking spray. Toss in the smashed garlic cloves and cook until they turn golden and fragrant, about 1-2 minutes, then add the meatballs to brown them slightly. Browning seals in flavor and adds a wonderful texture contrast. Once browned, turn off the sauté function to prepare for the next step.
Step 3: Add Sauce Ingredients and Meatballs
Pour crushed tomatoes into the pot along with torn basil leaves, kosher salt, and freshly cracked black pepper. Nestle your browned meatballs gently into this vibrant sauce. This layering allows the turkey meatballs to slowly absorb the aromatic tomato base, making every bite flavorful and juicy.
Step 4: Add Spaghetti and Broth
Break the whole wheat spaghetti in half to fit your Instant Pot, then spread it evenly over the meatballs without stirring. Pour in the chicken broth, which will both hydrate the pasta and enrich the sauce, setting you up for perfectly cooked spaghetti infused with every drop of flavor.
Step 5: Pressure Cook
Lock the lid securely on your Instant Pot and set the valve to “seal.” Cook everything on HIGH pressure for exactly 8 minutes—this timing ensures the pasta cooks to al dente perfection while the meatballs remain tender and juicy.
Step 6: Release Pressure and Stir
Use the quick release method to vent the pressure carefully once cooking is complete. Open the lid, then gently stir the spaghetti and sauce together. The sauce will thicken beautifully as it clings to every strand of spaghetti, creating a rich, luscious coating that’s utterly comforting. Serve hot with extra grated cheese and fresh basil for a final touch.
How to Serve Instant Pot Whole Wheat Spaghetti with Turkey Meatballs Recipe
Garnishes
Fresh chopped parsley and torn basil leaves are your best friends here, adding bursts of color and refreshing herbal notes that brighten up each bowl. A generous sprinkle of grated Pecorino Romano cheese adds salty depth that takes this dish over the top every time.
Side Dishes
Since this recipe is already a complete, balanced meal, light and crisp sides work best. Think a simple spinach salad with lemon vinaigrette or roasted vegetables like asparagus or zucchini to add some bite and freshness without weighing down the plate.
Creative Ways to Present
For a fun twist, serve this meal family-style in a rustic pasta bowl, letting everyone help themselves to meatball-loaded spaghetti scoops. Alternatively, plate individual servings with a drizzle of extra virgin olive oil and a few crushed red pepper flakes for a subtle kick that makes the dish feel restaurant-worthy right at home.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Whole Wheat Spaghetti with Turkey Meatballs can be refrigerated in an airtight container for up to 3 days. To keep the pasta from drying out, make sure it’s well-coated in sauce and cooled completely before sealing.
Freezing
If you want to batch cook, freeze portions in freezer-safe containers for up to 3 months. Be sure to cool completely first, then label with the date. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat refrigerated or thawed leftovers gently in a microwave or on the stove with a splash of water or chicken broth to loosen the sauce. Stir occasionally to prevent the pasta from sticking and ensure even heating. You will find the flavors deepen beautifully after resting.
FAQs
Can I use a different type of ground meat for the meatballs?
Absolutely! While ground turkey keeps the dish light and healthy, you can use ground chicken, beef, or pork depending on your preference. Just be mindful that cooking times remain the same to ensure the meatballs cook through properly.
Do I need to brown the meatballs first?
Browning the meatballs enhances their flavor and texture, giving the outside a slight crust that adds depth to the dish. While you could skip this step, the taste and appearance will be noticeably better if you take the few extra minutes to brown them.
Can I make this recipe gluten-free?
Yes, swap the whole wheat spaghetti for a gluten-free pasta variety that holds up well to cooking in an Instant Pot. Also, confirm your breadcrumbs are gluten-free to keep the meatballs safe for those sensitive to gluten.
How do I prevent the spaghetti from sticking together?
Breaking the spaghetti in half before adding it to the pot and laying it over the meatballs without stirring helps prevent clumping. The broth gets evenly absorbed during pressure cooking, resulting in nicely separated noodles coated in sauce.
Is it possible to double this recipe?
You can double the ingredients, but be mindful of your Instant Pot’s maximum fill line for pressure cooking. Overfilling can be dangerous and may affect cooking performance, so it might be best to cook in batches or use a larger pressure cooker if necessary.
Final Thoughts
I can’t recommend this Instant Pot Whole Wheat Spaghetti with Turkey Meatballs Recipe enough for anyone who loves a fuss-free, nutrient-packed meal bursting with flavor. It’s one of those dishes that feels both wholesome and indulgent at the same time, perfect for sharing with family or friends. Give it a try, and you might just find your new favorite weeknight dinner that keeps everyone asking for seconds!
Print
Instant Pot Whole Wheat Spaghetti with Turkey Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Italian
- Diet: Low Fat
Description
This Instant Pot Whole Wheat Spaghetti and Turkey Meatballs recipe offers a delicious, wholesome twist on a classic Italian favorite. Featuring lean ground turkey meatballs cooked in a rich tomato and basil sauce, paired with nutritious whole wheat spaghetti, all prepared quickly and conveniently in an Instant Pot. Perfect for a family-friendly, comforting meal ready in about 40 minutes.
Ingredients
For the Meatballs
- 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 clove)
- 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% lean ground turkey
For Cooking
- 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 brand recommended)
- 2 cups low sodium chicken broth
Instructions
- Make the Meatballs: In a large bowl, combine the milk, breadcrumbs, Pecorino Romano cheese, crushed garlic, egg, tomato paste, chopped parsley, and salt. Mix well to distribute all ingredients evenly. Add the ground turkey and gently mix using a fork until just combined, being careful not to overwork the meat. Shape the mixture into 18 evenly sized meatballs.
- Brown the Meatballs: Turn your Instant Pot to the “Sauté” function. Spray the inner pot with cooking spray, add the smashed garlic cloves and cook until they turn golden and fragrant, about 1 to 2 minutes. Remove the garlic if desired, then lightly brown the meatballs by placing them gently in the pot. This step adds flavor and helps seal the meatballs.
- Add Sauce Ingredients: Pour in the crushed tomatoes and add torn basil leaves along with salt and freshly ground black pepper to taste. Gently nestle the browned meatballs into the sauce, ensuring they are mostly covered.
- Add Spaghetti: Break the whole wheat spaghetti in half and scatter it evenly over the meatballs in one or two layers without stirring. Pour the low sodium chicken broth over the top, covering the pasta and meatballs.
- Pressure Cook: Secure the Instant Pot lid and set the steam release valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting on HIGH pressure and set the timer for 8 minutes.
- Release Pressure: When cooking is complete, carefully perform a quick release by moving the steam release valve to “Venting” to release the pressure immediately. Once pressure is fully released, open the lid.
- Stir and Serve: Stir the cooked spaghetti gently to mix it with the meatball tomato sauce. The sauce will thicken as the pasta absorbs it. Serve immediately, garnished with additional grated Pecorino Romano cheese and fresh basil if desired.
Notes
- Be careful not to overmix the meatball mixture to keep them tender.
- You can substitute ground chicken or lean beef for the turkey if preferred.
- For a vegetarian version, consider using plant-based meatballs and vegetable broth.
- If you like a thicker sauce, let the pasta sit covered for a few minutes after cooking to absorb more liquid.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Make sure to break the spaghetti to fit in the Instant Pot evenly for uniform cooking.
