Instant Pot Spaghetti and Turkey Meatballs
A quick and cozy one-pot dinner featuring tender turkey meatballs and spaghetti cooked in a rich marinara sauce.
Ingredients
For the Meatballs
- 1 lb Lean ground turkey Use extra-lean for lower fat content.
- 1 large Egg Acts as a binder for the meatballs.
- 1/2 cup Breadcrumbs Hydrate with milk or water.
- 1 tbsp Milk or water Keeps the meatballs juicy.
- 1/4 cup Grated Parmesan Can be omitted for a dairy-free option.
- 2 cloves Minced garlic Adds flavor to the meatballs.
- 1 tsp Salt Adjust to taste.
- 1/2 tsp Black pepper Freshly ground is preferred.
- 1 tsp Italian seasoning For additional flavor.
For the Pasta and Sauce
- 8 oz Spaghetti Broken in half for easy fitting.
- 24 oz Jarred marinara sauce Choose your favorite brand.
- 1 medium Onion Chopped, for the sauté base.
- 2 tbsp Olive oil For sautéing the aromatics.
- 1 cup Water Additional water to cover the pasta.
Instructions
Preparation
- In a bowl, combine the ground turkey, egg, breadcrumbs, milk, Parmesan, minced garlic, salt, pepper, and Italian seasoning, and mix until just combined.
- Scoop tablespoon-sized portions from the mixture and roll into balls, then chill for 10 minutes if the mixture feels sticky.
Cooking
- Set the Instant Pot to Sauté. Add olive oil, onion, and a pinch of salt. Cook until the onion softens, then add garlic for 30 seconds.
- Press Cancel. Pour in a bit of water and scrape the bottom to deglaze. Add half of the marinara sauce, then lay the broken spaghetti in a crisscross pattern.
- Pour the remaining marinara over the spaghetti, then add enough water to just cover the pasta; do not stir.
- Gently tuck the meatballs on top of the sauce without stirring.
- Seal the lid and cook on High Pressure for 6-7 minutes, then perform a quick release.
- Open the lid, stir gently to separate noodles, and let sit on Keep Warm for 2-3 minutes; add hot water if sauce is too thick.
- Taste and adjust salt and pepper, then finish with butter and fresh herbs before serving.
Notes
Leftovers can be stored in an airtight container for 3-4 days. Reheat gently with a splash of water. For freezer storage, freeze meatballs and sauce together without pasta for best texture.