Best 3 20 Minute Instant Pot Spaghetti With Sausage Meatballs Recipes

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**20-Minute Instant Pot Spaghetti with Sausage Meatballs: A Quick and Easy Family Meal**

Craving a hearty and flavorful pasta dish that can be prepared in a flash? Look no further than this delightful 20-Minute Instant Pot Spaghetti with Sausage Meatballs. This recipe combines the convenience of an Instant Pot with the classic flavors of spaghetti and meatballs, resulting in a delicious and satisfying meal that the whole family will love. With its simple ingredients and easy-to-follow instructions, this dish is perfect for busy weeknights or casual gatherings. Dive into a world of culinary delight as we explore the delectable recipes featured in this article, ranging from a rich and savory sausage meatball mixture to a perfectly cooked spaghetti that absorbs all the wonderful flavors. Get ready to tantalize your taste buds with this quick and effortless pasta sensation!

Let's cook with our recipes!

INSTANT POT BEST SPAGHETTI & MEATBALLS



Instant Pot Best Spaghetti & Meatballs image

Mama Mia! Spaghetti & Meatballs cooked together at the same time? In ONE pot?! You'd-a betta believe it! Not only is this spaghetti done to legit approval, it's customizable!

Provided by Jeffrey

Categories     Pasta

Time 21m

Number Of Ingredients 15

1/2 cup hot sauce of your choice
1 teaspoon Cajun/Creole/Louisiana Seasoning (I use Tony Chachere's)
1/4 teaspoon crushed red pepper flakes (and you can add more to taste)
5.2 ounce package of Boursin cheese (any flavor) or 4 ounces (1/2 of a brick) of cream cheese
2 tablespoons extra virgin olive oil
2 tablespoons (1/4 stick) salted butter
2 shallots or 1 yellow or sweet (Vidalia) onion, diced
1 tablespoon (3 cloves) garlic, crushed or minced
1 - 1 1/2 pounds of meatballs about the size of ping-pong balls - any of your choice (either frozen or raw. Feel free to make mine here and follow Steps 1 & 2 and make them the size of ping-pong balls. Don't want meatballs? Leave 'em out!)
3 cups broth of your choice (I used 3 teaspoons Garlic Better Than Bouillon + 3 cups water)
3 cups marinara sauce, divided (use your favorite - I like Victoria which many Costcos and markets carry. The better brand of sauce used, the better the final product)
1 teaspoon oregano
1 lb (1 box) of spaghetti
10 ounces grape/cherry tomatoes
1/4 cup grated Parmesan cheese

Steps:

  • Add the oil and butter to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. Once melted, add in the shallots and garlic and sauté for 3 minutes
  • Add in the meatballs (frozen or raw) followed by the broth, 1 1/2 cups of the marinara sauce, oregano and the spicy ingredients (if using - if not, simply leave them out). Stir well.
  • In batches, break the spaghetti in half and place in the pot (I know it's a sin for some to break spaghetti, but for it to cook properly and fit in the pot, this needs to be done - it'll still feel long, cook perfectly AND it creates more servings!)
  • DO NOT STIR the spaghetti, but smooth it out with a spoon so it's submerged under the broth.
  • Top with the cherry tomatoes, secure the lid, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at High Pressure and set the time for 8 minutes. Quick release when done
  • Give the spaghetti a stir. If it appears to clump together a bit, it will quickly detach once stirred and while the noodles should be perfectly al dente, they will also soften in a few moments of resting. If the sauce appears a bit thin, not to worry as that will all change! Add in the remaining 1 1/2 cups of marinara sauce along with the Parmesan and the Boursin or cream cheese (if using) and give it a final stir and let rest for about 3-5 minutes before serving as the sauce will thicken even more.
  • Place in bowl and serve with additional parmesan cheese if desired.
  • Mamma Mia Mangia!

Nutrition Facts : Calories 650 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 45 grams fat, Fiber 7 grams fiber, Protein 26 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 2431 grams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

PRESSURE COOKER SPAGHETTI AND MEATBALLS



Pressure Cooker Spaghetti and Meatballs image

Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
2 garlic cloves, very thinly sliced
1/4 teaspoon red-pepper flakes
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes
1 teaspoon kosher salt
2 basil sprigs, plus more thinly sliced for serving
8 ounces spaghetti (not thin spaghetti), broken in half
2 tablespoons grated Parmesan, plus more for serving
1 cup ricotta (optional)
1 pound ground beef (or substitute veal, pork or turkey)
1/4 cup panko bread crumbs
1/4 cup grated Parmesan
2 tablespoons chopped basil
1 large egg
1 teaspoon kosher salt
1 to 2 garlic cloves, finely grated or minced

Steps:

  • Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
  • Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
  • Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
  • Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
  • Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.

Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram

SPAGHETTI AND MEATBALLS IN THE INSTANT POT®



Spaghetti and Meatballs in the Instant Pot® image

This is a fast way make a spaghetti and meatball recipe. For convenience's sake, store-bought fresh meatballs are being used, although homemade meatballs can be used instead.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 55m

Yield 4

Number Of Ingredients 10

4 cups water
10 ounces spaghetti, broken in half
30 ounces fresh pork meatballs
2 (14.5 ounce) cans crushed tomatoes
2 cloves garlic, minced
¾ teaspoon garlic powder
¾ teaspoon Italian seasoning
½ teaspoon white sugar
¼ teaspoon salt
¼ teaspoon oregano

Steps:

  • Pour water in a multi-functional pressure cooker (such as Instant Pot®). Add spaghetti and mix to ensure noodles are separate.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place noodles in a covered dish and keep warm.
  • Add meatballs, crushed tomatoes, and minced garlic to the Instant Pot®. Stir to ensure meatballs are covered by the sauce.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with garlic powder, Italian seasoning, sugar, salt, and oregano. Stir to combine.
  • Place noodles in a bowl and serve with meatballs and sauce.

Nutrition Facts : Calories 766.9 calories, Carbohydrate 68.7 g, Cholesterol 137.7 mg, Fat 32.1 g, Fiber 6.3 g, Protein 50.3 g, SaturatedFat 11.6 g, Sodium 532 mg, Sugar 2.5 g

Tips:

  • Prep the ingredients beforehand: To save time, measure and chop all the ingredients before starting to cook.
  • Use quality ingredients: Fresh, high-quality ingredients will make a big difference in the final dish.
  • Brown the meatballs well: This step adds flavor and helps keep the meatballs from falling apart.
  • Deglaze the pot: After browning the meatballs, add a little bit of liquid (such as water, broth, or wine) to the pot and scrape up any browned bits. This will add flavor to the sauce.
  • Use a flavorful sauce: The sauce is what really brings the dish together. Use a store-bought sauce that you like, or make your own using fresh ingredients.
  • Cook the spaghetti according to the package directions: Be sure to salt the water before adding the spaghetti.
  • Add the meatballs and sauce to the spaghetti: Once the spaghetti is cooked, drain it and add it to the pot with the meatballs and sauce. Stir to combine.
  • Serve immediately: Spaghetti and meatballs is best served hot, topped with Parmesan cheese and parsley.

Conclusion:

This 20-minute Instant Pot spaghetti and meatballs recipe is a quick and easy weeknight meal that the whole family will love. With just a few simple ingredients and a little bit of prep work, you can have a delicious and satisfying meal on the table in no time. So next time you're short on time, give this recipe a try. You won't be disappointed!

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