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
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% 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.
