There is something incredibly comforting about a hearty plate of pasta, especially when it’s made wholesome and packed with flavor. The Instant Pot Whole Wheat Spaghetti with Turkey Meatballs Recipe is a total game-changer for busy weeknights when you want something nourishing, delicious, and ready in under an hour. This dish combines tender turkey meatballs seasoned to perfection with a rich tomato sauce, all cooked together with whole wheat spaghetti that soaks up every bit of that mouthwatering flavor. Trust me, once you try this recipe, it will become a fast favorite in your home!
Ingredients You’ll Need
All the ingredients for this recipe are pantry staples that bring out a perfect balance of flavor, texture, and vibrant color. Each one plays a crucial role—from the seasoned breadcrumbs keeping the meatballs tender to the fresh herbs giving brightness to the sauce.
- 2 tablespoons skim milk (or water): Helps moisten breadcrumbs so meatballs stay juicy.
- 1/3 cup seasoned breadcrumbs: Adds texture and binds the turkey meatballs.
- 1/3 cup grated Pecorino Romano cheese: Brings sharp, salty notes to the meatballs.
- 2 small cloves crushed garlic (or 1 large): Infuses meatballs with aromatic flavor.
- 1 large egg: Acts as a binder for the meatballs to hold their shape.
- 1 tablespoon tomato paste: Intensifies the tomato flavor within the meat mixture.
- 1/4 cup chopped parsley (plus more for garnish): Adds freshness and color.
- 1/4 teaspoon kosher salt: Enhances all the flavors throughout.
- 1 1/2 pounds 93% ground turkey: The lean protein base for the meatballs.
- Cooking spray: For browning the meatballs without sticking.
- 2 cloves garlic (smashed with the side of a knife): Builds base aroma for the sauce.
- 1/4 cup torn basil (plus more for garnish): Adds a sweet, peppery brightness in the sauce.
- 28-ounce can crushed tomatoes: The rich tomato foundation for the sauce.
- Kosher salt and black pepper (to taste): Season the sauce perfectly.
- 12 ounces dry whole wheat spaghetti (DeLallo recommended): Heartier pasta that provides great texture and fiber.
- 2 cups low sodium chicken broth: Cooks the pasta and infuses it with flavor.
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. Mix everything gently to create a flavorful base for your meatballs. Then add the ground turkey and fold it all together just until combined—overmixing can make the meatballs dense. Shape mixture into 18 evenly sized meatballs for consistent cooking.
Step 2: Brown the Meatballs
Press the “sauté” function on your Instant Pot and lightly coat the pot with cooking spray. Add the two smashed garlic cloves, letting them sizzle until golden and fragrant, about 1 to 2 minutes. Then carefully brown the turkey meatballs on all sides to lock in juices and develop a lovely crust. This step adds deep flavor and ensures your meatballs won’t fall apart during pressure cooking.
Step 3: Add Sauce Ingredients
Once the meatballs have a nice brown color, turn off the sauté mode and discard the garlic cloves if you like, or leave them for extra flavor. Pour in the crushed tomatoes, torn basil leaves, and season with kosher salt and freshly ground black pepper. Gently nestle the browned meatballs into the sauce, giving everything a cozy layer of sauce ready for the next step.
Step 4: Add Spaghetti
Break the whole wheat spaghetti in half so it fits comfortably in the pot. Carefully spread the pasta over the meatballs in one or two layers — do not stir them in. Pour the chicken broth on top, ensuring it covers the pasta evenly. This layering trick prevents the instant pot burn warning and allows the pasta to cook perfectly right on top of the sauce and meatballs.
Step 5: Pressure Cook
Seal the Instant Pot lid securely and set the valve to “seal.” Select the HIGH pressure setting and cook for exactly 8 minutes. This timing strikes the perfect balance, cooking the spaghetti tender while ensuring the turkey meatballs stay juicy and flavorful.
Step 6: Release Pressure and Stir
After cooking time ends, carefully perform a quick release to vent the steam. Open the lid and stir the spaghetti gently into the sauce and meatballs. The sauce will thicken slightly as the pasta absorbs the rich flavors. Serve immediately and top with extra grated Pecorino Romano and fresh basil if you like a beautiful finishing touch.
How to Serve Instant Pot Whole Wheat Spaghetti with Turkey Meatballs Recipe
Garnishes
Adding a sprinkle of freshly grated Pecorino Romano or Parmesan cheese on top creates a lovely salty contrast to the tangy tomato sauce. Fresh torn basil and chopped parsley add vibrant green color and a fresh herbal aroma, brightening the entire dish. A light drizzle of good olive oil can also elevate the richness just before serving.
Side Dishes
This dish pairs wonderfully with a simple green salad tossed in balsamic vinaigrette to cut through the heartiness. Roasted or steamed vegetables like broccoli, zucchini, or green beans offer a fresh, crunchy balance. Garlic bread or warm whole grain rolls make perfect companions for anyone wanting to mop up every last bit of sauce.
Creative Ways to Present
For a fun twist, try serving the meatballs and spaghetti in individual mini cast iron skillets for a rustic look at the table. You can also layer the meatballs and sauce over spiralized zucchini noodles for a lighter option, while still enjoying the delightful flavors of the Instant Pot Whole Wheat Spaghetti with Turkey Meatballs Recipe. Family-style serving bowls encourage sharing and make meal times feel cozy and communal.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for unbeatable lunches or quick dinners when reheated gently.
Freezing
If you want to keep this dish longer, it freezes exceptionally well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally and adding a splash of water or broth to loosen the sauce. You can also microwave in short bursts, stirring in between to ensure even warming. This keeps the meatballs tender and the pasta from drying out.
FAQs
Can I use ground beef instead of turkey for this recipe?
Absolutely! Ground beef works well if you prefer a richer flavor, though turkey keeps it lean and light. Just choose a lean grind to avoid excessive grease in the Instant Pot.
Do I need to brown the meatballs first?
Browning them adds fantastic flavor and texture, but if you’re pressed for time, you can skip this step and cook the raw meatballs directly in the sauce. Just be careful when stirring after cooking as they will be more delicate.
Can I use regular spaghetti instead of whole wheat?
You can substitute regular spaghetti if you prefer, but whole wheat offers added fiber and a nutty flavor that pairs wonderfully with the turkey meatballs and tomato sauce.
How can I make this recipe gluten-free?
Simply swap the breadcrumbs for gluten-free breadcrumbs and use gluten-free pasta. Make sure your chicken broth is gluten-free as well, and you’re good to go!
Is this recipe freezer-friendly?
Yes, it freezes very well. Just portion and seal properly, then thaw overnight for a quick, delicious meal any time.
Final Thoughts
If you’re looking to impress your family with an easy yet wholesome meal, the Instant Pot Whole Wheat Spaghetti with Turkey Meatballs Recipe has got your back. It’s flavorful, straightforward, and nourishing, making busy nights a breeze without sacrificing taste. Give it a try and watch this recipe become your go-to comfort dinner that everyone will ask for again and again!
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 Course
- Method: Instant Pot
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Instant Pot Whole Wheat Spaghetti and Turkey Meatballs recipe offers a wholesome and flavorful one-pot meal. Featuring tender turkey meatballs seasoned with Pecorino Romano and fresh herbs, cooked in a rich tomato basil sauce alongside hearty whole wheat spaghetti, this dish comes together quickly in less than 40 minutes. Perfect for a nutritious family dinner, it combines lean protein with whole-grain pasta for a balanced, satisfying meal.
Ingredients
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% lean ground turkey
Sauce & Pasta
- 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 recommended)
- 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 well to combine all ingredients evenly. Add the 93% lean ground turkey and gently mix with a fork until just combined to avoid tough meatballs. Form the mixture into 18 uniform meatballs.
- Brown the Meatballs: Select the “sauté” function on the Instant Pot and add cooking spray to coat the bottom. Add the smashed garlic cloves and cook until fragrant and golden, approximately 1-2 minutes. Turn off the sauté mode once the garlic is browned.
- Add Sauce Ingredients: Pour in the crushed tomatoes along with the torn basil leaves. Season the sauce with kosher salt and black pepper according to taste. Gently place the prepared meatballs into the sauce, ensuring they’re partially submerged but not stirred.
- Add Spaghetti: Break the dry whole wheat spaghetti in half and spread the pieces evenly over the meatballs in one or two layers without stirring. Pour the low sodium chicken broth over the spaghetti, allowing it to distribute naturally among the layers.
- Pressure Cook: Lock the Instant Pot lid securely and set the valve to the “seal” position. Select the manual or pressure cook function and set the cooking time to HIGH pressure for 8 minutes to cook the meatballs and spaghetti simultaneously.
- Release Pressure: When the cooking cycle completes, carefully perform a quick pressure release by turning the valve to vent, allowing steam to escape. Once pressure is fully released, turn off the Instant Pot and remove the lid.
- Stir and Serve: Gently stir the spaghetti and meatballs into the sauce. The sauce will thicken as the pasta absorbs the liquid. Serve immediately, garnished with extra grated Pecorino Romano cheese and fresh basil for enhanced flavor and presentation.
Notes
- Use 93% lean ground turkey for a lean protein option with good moisture retention.
- If you prefer a vegetarian version, substitute turkey meatballs with plant-based meatballs and use vegetable broth.
- Breaking the spaghetti in half helps it fit better in the Instant Pot and cook evenly.
- Do not stir after adding pasta to avoid clumping and ensure even cooking.
- For a dairy-free option, substitute Pecorino Romano with nutritional yeast or omit cheese.
- Adjust seasoning with salt and pepper after cooking if needed.
