Spaghetti and Turkey Meatballs

Spaghetti and Turkey Meatballs

This IP Spaghetti and Turkey Meatballs is “pot-to-table” in 30 minutes. It’s an easy and delicious pressure cooker recipe your whole family will love!

Ingredients :

• 24 ounces chicken stock or water
• 4 tablespoons tomato paste
• ⅓ cup parsley, finely chopped (plus 2 more tablespoons for garnish)
• 1 teaspoon oregano
• 1 teaspoon onion powder
• ¼ teaspoon hot pepper flakes
• 5 garlic cloves, minced
• 24 frozen baked turkey meatballs, (or use store bought frozen turkey meatballs)
• 10 ounces uncooked spaghetti
• 32 ounces marinara sauce or pasta sauce (i use rao’s)
• ½ cup water to clean out the jar
• grated parmesan for garnish if desired.

Directions

1. Add chicken stock and tomato paste to a 6-quart Instant Pot, and whisk.
2. Add ⅓ cup chopped parsley, oregano, onion powder, (optional) pepper flakes, minced garlic, and stir.
3. Add half the meatballs to the liquid.
4. Break the pasta in half and add it on top of the meatballs.
5. Now add the rest of the meatballs and pour the spaghetti sauce over top, covering all the pasta.
6. Rinse out the marinara jar with ½ cup of water and carefully pour it into the pot around the sides, so it doesn’t wash the sauce off the noodles.
7. Close the lid, seal, and pressure cook for 3 minutes (the IP normally takes 20-25 minutes (it took 23 minutes for mine) to come to pressure). Allow the pressure to naturally release for 5 minutes, then do a quick release. It will take around 2 more minutes to release pressure.
8. Remove lid and gently stir to make sure the sauce is evenly distributed. Serve with extra parsley and grated parmesan.