Easy One-Pot Turkey Meatball Spaghetti (Instant Pot)
A fast, healthy weeknight dinner! This one-pot recipe uses lean turkey and whole wheat pasta for a lighter take on the classic, all made incredibly easy in the Instant Pot.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 6 servings 1x
- Method: Main Course, Dinner
- Cuisine: American-Italian
Ingredients
Scale
For the Turkey Meatballs:
- 1.5 lbs lean ground turkey (93/7) (680g)
- 1/3 cup seasoned breadcrumbs (Italian style preferred) (about 40g)
- 1/3 cup grated Parmesan cheese (about 30g)
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 tablespoons skim milk (or water) (30 ml)
- 1 tablespoon tomato paste (15g)
- 2-3 cloves garlic, minced
- 1/4 teaspoon kosher salt (or to taste)
For the Spaghetti and Sauce:
- 1 tablespoon olive oil (15 ml)
- 1 (28-ounce) can crushed tomatoes (e.g., San Marzano style, like Cento San Marzano) (794g)
- 2 cups low-sodium chicken broth (or vegetable broth) (480 ml)
- 12 oz. whole wheat spaghetti (340g)
- 3 cloves garlic, smashed
- 1/4 cup torn fresh basil
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
For Serving (Optional):
- Extra grated Parmesan cheese
- Torn fresh basil leaves
Instructions
- Prepare the Meatballs: In a large bowl, combine the breadcrumbs, Parmesan cheese, parsley, egg, milk, tomato paste, minced garlic, and 1/4 tsp kosher salt. Mix well.
- Add the ground turkey to the bowl. Use a fork or your hands to gently mix until just combined. Be careful not to overwork the meat. Form the mixture into 18 evenly-sized meatballs.
- Sauté Garlic: Set the Instant Pot to SAUTÉ mode (medium heat). Once hot, add the olive oil and the 3 smashed garlic cloves. Cook for 1-2 minutes until fragrant.
- Deglaze: Press CANCEL. Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot, ensuring no garlic bits are stuck. This prevents a “Burn” warning.
- Build the Sauce: Stir in the crushed tomatoes, torn basil, dried oregano, and a pinch of salt and pepper.
- Add Meatballs: Gently place the raw meatballs into the sauce.
- Layer the Pasta: Break the dry spaghetti in half. Layer the pasta strands horizontally over the meatballs and sauce. Place the second half in a crisscross pattern on top of the first layer to help prevent clumping. Do not stir the pasta into the sauce.
- Pressure Cook: Secure the lid and set the steam release valve to SEALING. Select PRESSURE COOK (High) and set the timer for 6 minutes. (Note: 5 minutes for firm al dente, 6 minutes for softer).
- Release Steam Safely: When the time is up, use a gradual quick release (press the valve in short bursts) to let the pressure out slowly and prevent sauce from splattering. Once the pin drops, turn off the pot and remove the lid.
- Check and Serve: Gently stir everything together. The sauce will thicken as it rests. Use an instant-read thermometer to ensure the meatballs have reached an internal temperature of 165°F (74°C).
- Troubleshooting: If the pasta is slightly too firm for your liking, set the pot to SAUTÉ for 1-2 minutes, stirring gently until it reaches your desired tenderness.
- Serve: Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
Notes
- Allergy Alert: This recipe contains wheat (gluten), dairy (cheese, milk), and egg. Substitute with gluten-free pasta, dairy-free cheese/milk, or an egg replacer as needed.
- Variation: For extra vegetables, stir in a large handful of fresh spinach at the very end (Step 10) until it wilts into the hot pasta.
Nutrition Facts (per serving): Calories: 505 | Total Fat: 16 g (Saturated Fat: 4.4 g) | Total Carbs: 59 g (Fiber: 8 g, Net Carbs: 51 g) | Protein: 38 g | Sodium: 644 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Serving Size: ~1 3/4 cups
- Calories: 505