Why Make This Recipe
Instant Pot Whole Wheat Spaghetti and Turkey Meatballs is a fantastic dish for busy families or anyone looking for a hearty meal that comes together quickly. Cooking in an Instant Pot saves time and gives you perfectly cooked spaghetti with juicy turkey meatballs. Plus, this recipe is healthier because it uses whole wheat pasta and lean turkey, making it a great option for those watching their diets.
How to Make Instant Pot Whole Wheat Spaghetti and Turkey Meatballs
Ingredients
- 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 percent ground turkey
- 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
- 2 cups low sodium chicken broth
Directions
- In a large bowl, combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley, and salt. Mix well until combined.
- Add the ground turkey and gently mix everything with a fork, being careful not to overwork the mixture. Form it into 18 meatballs.
- Press the sauté function on your Instant Pot and add cooking spray and the smashed garlic. Cook until golden, about 1 to 2 minutes.
- Turn off the sauté function. Add the crushed tomatoes, torn basil, and salt and pepper to taste. Gently place the meatballs into the sauce, stacking them if necessary, but do not smash them.
- Break the spaghetti in half and spread it over the meatballs in one or two layers. Do not stir.
- Pour in the chicken broth.
- Lock the lid on the Instant Pot and ensure the valve is set to seal.
- Set to cook on high pressure for 8 minutes. After it’s finished, use the quick release to let the pressure out.
- Once the pressure is released, open the lid and stir the pasta into the sauce. It will thicken and absorb the sauce.
- Serve immediately with grated cheese and more basil for garnish.
How to Serve Instant Pot Whole Wheat Spaghetti and Turkey Meatballs
Serve this dish hot in bowls with a sprinkle of extra Parmesan cheese and fresh basil on top. You can pair it with a simple side salad or some garlic bread to make it a complete meal.
How to Store Instant Pot Whole Wheat Spaghetti and Turkey Meatballs
To store leftovers, let the dish cool completely and transfer it to an airtight container. It will last in the refrigerator for up to 3-4 days. You can also freeze individual portions for up to 3 months. Reheat in the microwave or on the stove.
Tips to Make Instant Pot Whole Wheat Spaghetti and Turkey Meatballs
- Leave some space when stacking the meatballs to ensure they cook evenly.
- If you prefer firmer meatballs, reduce cooking time by a minute.
- Adjust the seasoning to your taste. You can add red pepper flakes for a spicy kick.
Variation
You can easily swap out the ground turkey with ground beef or chicken if preferred. You can also use gluten-free pasta for a gluten-free version of this dish.
FAQs
1. Can I use regular spaghetti instead of whole wheat?
Yes, you can use regular spaghetti. Just keep an eye on cooking time as it might need less time than whole wheat.
2. How do I know when the meatballs are fully cooked?
Meatballs are fully cooked when they reach an internal temperature of 165°F. Use a meat thermometer if you’re unsure.
3. Can I add vegetables to this recipe?
Absolutely! You can add bell peppers or zucchini to the sauce for extra flavor and nutrients. Just chop them and add them with the tomatoes.
