Instant Pot Spaghetti and Turkey Meatballs
By America's Test KitchenPublished on July 20, 2022
Time
1 hour
Yield
Serves 4 to 6
Ingredients
1 pound 100 percent whole-wheat spaghetti 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving¼ cup panko bread crumbs 3 tablespoons plus ¼ cup chopped fresh basil, divided1 large egg 6 garlic cloves, minced, divided¾ teaspoon table salt, divided1 pound ground turkey 2 tablespoons extra-virgin olive oil 2 tablespoons minced fresh oregano or 2 teaspoons dried1 tablespoon tomato paste 1 (28-ounce) can crushed tomatoes 2 cups chicken or vegetable broth 2 cups water
Before You Begin
Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free). You can substitute traditional spaghetti for the whole-wheat. Do not substitute other pasta shapes.
Instructions
- Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break noodles into 6-inch lengths; repeat with remaining pasta. Set aside.
- Combine Parmesan, panko, 3 tablespoons basil, egg, half of garlic, and ¼ teaspoon salt in large bowl. Add turkey and knead with hands until thoroughly combined. Pinch off and roll mixture into twelve 1½-inch meatballs.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add oregano, tomato paste, and remaining garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomatoes, broth, water, and remaining ½ teaspoon salt, scraping up any browned bits. Nestle meatballs into sauce, then arrange pasta in even layer on top of meatballs.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 6 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Gently stir spaghetti, meatballs, and sauce to combine. Partially cover pot and let sit until spaghetti is tender and sauce is thickened, 5 to 8 minutes. Stir in remaining ¼ cup basil and season with salt and pepper to taste. Serve, passing extra Parmesan separately.
Time
1 hourYield
Serves 4 to 6Ingredients
1 pound 100 percent whole-wheat spaghetti
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
¼ cup panko bread crumbs
3 tablespoons plus ¼ cup chopped fresh basil, divided
1 large egg
6 garlic cloves, minced, divided
¾ teaspoon table salt, divided
1 pound ground turkey
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh oregano or 2 teaspoons dried
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
2 cups chicken or vegetable broth
2 cups water
Ingredients
1 pound 100 percent whole-wheat spaghetti
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
¼ cup panko bread crumbs
3 tablespoons plus ¼ cup chopped fresh basil, divided
1 large egg
6 garlic cloves, minced, divided
¾ teaspoon table salt, divided
1 pound ground turkey
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh oregano or 2 teaspoons dried
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
2 cups chicken or vegetable broth
2 cups water
Ingredients
1 pound 100 percent whole-wheat spaghetti
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
¼ cup panko bread crumbs
3 tablespoons plus ¼ cup chopped fresh basil, divided
1 large egg
6 garlic cloves, minced, divided
¾ teaspoon table salt, divided
1 pound ground turkey
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh oregano or 2 teaspoons dried
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
2 cups chicken or vegetable broth
2 cups water
Why This Recipe Works
For our meatballs, instead of beef or pork, we used lighter ground turkey mixed with Parmesan, fresh basil, and an egg for moisture. To infuse our dish with familiar flavor, we began by blooming oregano, tomato paste, and garlic using the high sauté function. One can of crushed tomatoes, along with broth and water, provided the right amount of liquid to cook our whole-wheat pasta and meatballs under pressure. Breaking the pasta into 6-inch lengths helped ensure all noodles were fully submerged for even cooking.
Before You Begin
Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free). You can substitute traditional spaghetti for the whole-wheat. Do not substitute other pasta shapes.
Instructions
- Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break noodles into 6-inch lengths; repeat with remaining pasta. Set aside.
- Combine Parmesan, panko, 3 tablespoons basil, egg, half of garlic, and ¼ teaspoon salt in large bowl. Add turkey and knead with hands until thoroughly combined. Pinch off and roll mixture into twelve 1½-inch meatballs.
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add oregano, tomato paste, and remaining garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomatoes, broth, water, and remaining ½ teaspoon salt, scraping up any browned bits. Nestle meatballs into sauce, then arrange pasta in even layer on top of meatballs.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 6 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Gently stir spaghetti, meatballs, and sauce to combine. Partially cover pot and let sit until spaghetti is tender and sauce is thickened, 5 to 8 minutes. Stir in remaining ¼ cup basil and season with salt and pepper to taste. Serve, passing extra Parmesan separately.
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