Perfect Instant Pot Spaghetti and Meatballs
A hearty meal of tender meatballs simmered in a flavorful tomato sauce, served over perfectly cooked spaghetti, ideal for family dinners.
Equipment
- Instant Pot
- Mixing Bowl
- Plate
Ingredients
Meatball Ingredients
- 1 pound Ground Beef Use a blend with 80/20 fat content for best results.
- 1/2 cup Breadcrumbs Plain or gluten-free breadcrumbs can be used.
- 1/4 cup Parmesan Cheese Use freshly grated for best flavor.
- 1 large Egg Acts as a binder for the meatballs.
- 2 cloves Garlic Minced for flavor.
- 1 teaspoon Italian Seasoning A blend of herbs for classic Italian flavor.
- to taste Salt
- to taste Pepper
Pasta Ingredients
- 12 ounces Spaghetti Can use whole wheat or gluten-free.
- 28 ounces Crushed Tomatoes Look for no added sugars or preservatives.
- 1 cup Water Helps cook the spaghetti in the Instant Pot.
Garnish
- to taste Fresh Basil For garnish.
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, minced garlic, egg, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a plate.
- Pour crushed tomatoes into the Instant Pot, add water, and stir to combine.
- Carefully place the meatballs into the pot, ensuring they are submerged in the sauce.
- Add spaghetti on top of the meatballs, breaking it in half if necessary, and layer it in a crisscross pattern.
- Secure the lid on the Instant Pot, set the valve to sealing, and cook on high pressure for 8 minutes.
- Allow for a natural pressure release for 5 minutes, then carefully release any remaining pressure.
- Open the lid and stir gently, ensuring spaghetti is coated in sauce and meatballs are evenly distributed.
- Serve immediately, garnished with fresh basil leaves.
Notes
For variations, consider using ground turkey or chicken, adding vegetables to the sauce, or experimenting with different pasta shapes.
