Spaghetti and Meatballs: A Classic Comfort Dish Made Simple
Spaghetti and meatballs, a beloved Italian-American classic, brings hearty flavours and comfort to the table, and now, with the help of your Instant Pot, it’s easier to make than ever. This one-pot version of spaghetti and meatballs combines perfectly cooked pasta with juicy, tender meatballs and a rich tomato sauce, all in a fraction of the usual cooking time. It’s the perfect meal for family dinners, offering a satisfying, flavour-packed dish everyone will love.
By using the Instant Pot, the meatballs cook right in the sauce, allowing them to soak up all the delicious flavours and stay tender and juicy. The pasta cooks to perfection in the same pot, absorbing the rich tomato sauce and bringing a seamless blend of tastes in every bite. With minimal prep and clean-up, this method simplifies the traditional dish while preserving the authentic taste that makes spaghetti and meatballs such a comforting favourite.
Whether it’s a weeknight dinner or a cosy weekend meal, this Instant Pot spaghetti and meatballs recipe offers a deliciously easy way to enjoy a classic. Serve it with a sprinkle of parmesan cheese and a side of garlic bread for a complete Italian-inspired feast that’s sure to please everyone around the table.
Servings:
6 servings
Ingredients
Meatballs
- 500 g turkey mince
- 40 g breadcrumbs
- 2 cloves garlic
- 10 g Parsley
- Salt & pepper
- 1 egg
Tomato Sauce
- 1 onion
- 1 large carrot
- 2 cloves garlic
- 125 ml water
- 400 g chopped tomatoes
- 500 g spaghetti
- Parmesan
Instructions
- Place the turkey mince in a bowl, then add the breadcrumbs, garlic, parsley, salt, pepper, and egg. Mix the ingredients until combined and then form into small meatballs, just smaller than a golf ball.
- Select Sauté on the Instant Pot and set the time to 10 minutes. Add a generous drizzle of olive oil.
- Place the meatballs into the inner pot and Sauté until golden brown all over, but not cooked through, then remove from the pot.
- Add a little more oil and then add the onion and carrot, and continue sautéing until the veg begins to soften. Add the garlic and cook for another minute then add 125ml water and deglaze the base of the inner pot.
- Press cancel, and pour the chopped tomatoes on top of the water/veg, but do not stir.
- Secure the lid, and select Pressure Cook and set the time to 15 minutes.
- While the sauce cooks, cook your pasta according to the packet instructions. Once cooked drain, but reserve a little of the pasta water.
- When the pot has finished cooking, perform a quick pressure release and remove the lid. Using a hand blender to smooth the tomato sauce. Add some of the reserved pasta water to thin out the sauce slightly.
- Place the meatballs in the sauce and secure the lid again. Select Pressure Cook and set the time for 0 minutes to cook them through. When the cooking program finishes, perform a quick pressure release, then spoon the meatballs and sauce over your cooked pasta.
- Serve immediately topped with parmesan.
Notes
Serving suggestions: Crispy garlic bread done in your instant vortex, and a lovely green salad.
-This recipe freezes well. Pop the meat balls and sauce in a Tupperware, and freeze for up to three months.
– Bring the heat- Give your sauce an arrabiata edge and add some chilli flakes to your heat preference.