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
Scale
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.
