Description
This Pot Whole Wheat Spaghetti and Turkey Meatballs recipe is a wholesome, flavorful one-pot meal perfect for a busy weeknight. Featuring lean ground turkey meatballs and whole wheat spaghetti cooked together in a rich tomato basil sauce, this dish is both hearty and healthy. Using an Instant Pot streamlines the process, allowing the meatballs to brown, sauce to develop, and pasta to cook perfectly all in one appliance, making cleanup easy and the meal satisfying.
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 clove)
- 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
Cooking and Sauce
- Cooking spray
- 2 cloves garlic (smashed with the side of a knife)
- 1/4 cup torn fresh basil (plus more for garnish)
- 28-ounce can crushed tomatoes
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces dry whole wheat spaghetti (DeLallo brand recommended)
- 2 cups low sodium chicken broth
Instructions
- Make the Meatballs: In a large mixing bowl, combine the skim milk (or water), seasoned breadcrumbs, grated Pecorino Romano cheese, crushed garlic, egg, tomato paste, chopped parsley, and kosher salt. Mix thoroughly to blend all ingredients. Add the ground turkey and gently combine using a fork until just mixed, being careful not to overwork the meat. Shape the mixture into 18 evenly sized meatballs.
- Brown the Meatballs: Turn on the Instant Pot and select the ’Sauté’ function. Spray the pot with cooking spray, and add the smashed garlic cloves. Cook until garlic becomes golden and fragrant, about 1 to 2 minutes, then remove the garlic pieces. Add the meatballs to the pot and brown them gently on all sides, turning carefully. Once browned, turn off the Instant Pot.
- Add Sauce Ingredients: Pour the canned crushed tomatoes into the pot with the browned meatballs. Add the torn basil leaves, kosher salt, and black pepper to taste. Gently nestle the meatballs into the tomato sauce, ensuring they are partially covered.
- Add Spaghetti: Break the whole wheat spaghetti in half and evenly spread it over the meatballs and sauce in one or two layers. Do not stir to avoid disrupting the layering. Pour the low sodium chicken broth evenly over the pasta and sauce mixture.
- Pressure Cook: Secure the Instant Pot lid and set the steam release valve to ’Sealing’. Select the ’Pressure Cook’ or ’Manual’ mode and set the time for 8 minutes at high pressure.
- Release Pressure: Once cooking is complete, carefully use the quick release method to vent the steam and release pressure. After the pin drops, open the lid safely and turn off the Instant Pot.
- Stir and Serve: Stir the spaghetti gently into the tomato sauce and meatballs. The sauce will thicken as the pasta absorbs the liquid. Serve immediately, garnished with additional grated Pecorino Romano cheese and fresh basil leaves for extra flavor and presentation.
Notes
- Using lean ground turkey keeps the meatballs healthy but prevent overmixing to keep them tender.
- You can substitute water for skim milk to keep the dish lighter.
- Breaking the spaghetti in half helps it cook evenly and fit in the Instant Pot.
- Do not stir the spaghetti before pressure cooking to avoid sticking and clumping.
- Adjust seasoning after cooking as needed.
- Leftovers store well and reheat with a splash of broth or water to loosen the sauce.
