Description
This Instant Pot Whole Wheat Spaghetti and Turkey Meatballs recipe is a quick, wholesome weeknight dinner combining lean ground turkey meatballs with whole wheat pasta cooked together in a flavorful tomato and herb sauce. Using the Instant Pot ensures tender meatballs and perfectly cooked spaghetti in just 40 minutes, making it an easy, one-pot meal rich in protein and fiber.
Ingredients
Scale
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)
- 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% ground turkey
For Cooking and Sauce
- 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)
- 2 cups low sodium chicken broth
Instructions
- Make the Meatballs: In a large bowl, combine the skim milk, seasoned breadcrumbs, grated Pecorino Romano cheese, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt. Mix thoroughly until well combined.
- Add Ground Turkey: Add the ground turkey to the bowl and gently mix with a fork until just combined, careful not to overmix which could make meatballs tough.
- Form Meatballs: Shape the mixture into 18 evenly sized meatballs and set aside.
- Brown the Meatballs: Press the “sauté” function on the Instant Pot. Spray the pot with cooking spray, add the smashed garlic cloves, and cook for 1-2 minutes until the garlic is golden. Turn off the sauté to stop cooking.
- Add Sauce Ingredients: Pour in the crushed tomatoes, torn basil leaves, kosher salt, and black pepper into the Instant Pot. Gently nestle the prepared meatballs into the tomato sauce without stirring to keep them intact.
- Add Spaghetti: Break the dry whole wheat spaghetti in half and spread it carefully over the meatballs in one or two layers. Avoid stirring to prevent sticking and clumping.
- Pour in Chicken Broth: Slowly add the low sodium chicken broth over the pasta and meatballs to ensure even cooking and moisture.
- Pressure Cook: Secure the Instant Pot lid and set the valve to ‘seal.’ Cook on HIGH pressure for 8 minutes for perfectly tender pasta and meatballs.
- Release Pressure: When cooking is complete, use the quick release valve to vent steam and depressurize the pot quickly. Turn off the Instant Pot and remove the lid carefully.
- Stir and Serve: Gently stir the spaghetti into the sauce—the sauce will thicken as the pasta absorbs the flavors. Serve immediately, garnished with additional grated Pecorino Romano cheese and fresh basil for a bright finish.
Notes
- Use whole wheat spaghetti for added fiber and nutrients compared to regular pasta.
- Breaking the spaghetti before adding allows it to fit better and cook evenly in the Instant Pot.
- Do not stir the pasta once added or it could clump and cook unevenly.
- Gently mixing the turkey keeps the meatballs tender and prevents them from becoming tough.
- Quick release the pressure to avoid overcooking the pasta.
- Feel free to swap turkey with lean ground chicken or beef if preferred.
- Using low sodium broth helps control the salt content in the dish.
- The recipe yields 6 hearty servings, perfect for families or meal prep.
