Feast your taste buds on the tantalizing Instant Pot Spaghetti and Meatballs Florentine, a delectable dish that harmonizes the classic flavors of Italian cuisine with the convenience of modern cooking. This culinary masterpiece features tender spaghetti nestled in a rich and flavorful tomato sauce, accompanied by succulent meatballs infused with herbs and spices. The Florentine twist comes from the vibrant spinach and creamy béchamel sauce, adding a touch of elegance and sophistication to this hearty meal.
This recipe also includes variations to cater to diverse preferences and dietary restrictions. Craving a vegetarian delight? Transform the meatballs into savory lentil balls, creating a meatless version that's equally satisfying. For those with gluten sensitivities, rejoice in the option of using gluten-free spaghetti, ensuring everyone can relish this delightful dish.
Embark on a culinary journey with this comprehensive guide, encompassing step-by-step instructions, cooking tips, and insightful serving suggestions. Discover the art of crafting homemade meatballs, ensuring they're perfectly seasoned and cooked to juicy perfection. Learn the secrets of preparing a flavorful tomato sauce that strikes the perfect balance between tangy and sweet. Delve into the technique of creating a creamy and velvety béchamel sauce, the perfect complement to the spinach and spaghetti.
Be it a cozy weeknight dinner or an impressive gathering with friends and family, this Instant Pot Spaghetti and Meatballs Florentine promises to delight and impress. So, gather your ingredients, prepare your Instant Pot, and embark on a culinary adventure that will leave your taste buds craving more.
INSTANT POT SPAGHETTI AND MEATBALLS
Instant Pot Spaghetti and Meatballs is a delicious one-pot meal. This pressure cooker spaghetti and meatballs is easy to make and is ready in under an hour.
Provided by Sandy Clifton
Categories Dinner
Time 29m
Number Of Ingredients 8
Steps:
- Put meatballs in the bottom of the inner liner pot.
- Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together.
- Pour the water/broth over the noodles.
- Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
- Put on the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 9 minutes (7 minutes for al dente). High pressure.
- The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
- After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
- After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
- Serve with some bread, and garnish with parmesan cheese, mozzarella, or whatever you like!
Nutrition Facts : Calories 382 kcal, ServingSize 1 serving
INSTANT POT® SPAGHETTI AND MEATBALLS FLORENTINE
There's a lot your Instant Pot® can do to make family dinner easier, but one of its best tricks is making this homemade spin on spaghetti and meatballs into a truly delicious one-pot meal. Part of the magic comes from combining the sauté and pressure-cooking functions. Herbed turkey meatballs get seared and the insert gets deglazed, so the browned bits left behind by the meatballs infuse the entire dish with savory flavor. Then, meatballs, pasta and sauce ingredients are put under pressure, which turns three steps into one: making the cheesy sauce, finishing the meatballs and cooking the pasta. After a short time under pressure, all that's left to do is stir in fresh spinach until it's silky. A final dusting of Parmesan and pepper, plus a squeeze of lemon will make this dish truly perfect.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In large bowl, mix turkey, bread crumbs, onion, egg, garlic, Worcestershire sauce, salt and 1/4 teaspoon of the pepper. Shape mixture into 12 (2-inch) meatballs.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert until very hot. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using slotted spoon or tongs, transfer meatballs to plate.
- Stir broth and whipping cream into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
- Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Gently stir cream cheese and Parmesan cheese into mixture 1 to 2 minutes or until cheese is melted and spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Stir in remaining 1/4 teaspoon pepper, the spinach and lemon juice until spinach wilts. Top with additional Parmesan cheese.
Nutrition Facts : Calories 610, Carbohydrate 65 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 1/2 Cups, Sodium 1200 mg, Sugar 3 g, TransFat 1/2 g
PRESSURE COOKER SPAGHETTI AND MEATBALLS
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
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®
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
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
INSTANT POT® SPAGHETTI WITH MEATBALLS
Spaghetti and meatballs has never been easier! This one-pot wonder uses the Instant Pot® to turn an everyday dinner into a delicious one-pot pasta feast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In large bowl, mix beef, bread crumbs, onion, milk, egg, garlic, Worcestershire sauce, salt and pepper. Shape mixture into 12 (2-inch) meatballs.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using tongs, transfer meatballs to plate.
- Stir pasta sauce and broth into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
- Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Gently stir mixture 30 to 60 seconds or until spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Let stand 5 minutes. Top with Parmesan and basil.
Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 7 g, TransFat 0 g
INSTANT POT SPAGHETTI & MEATBALLS
Make and share this Instant Pot Spaghetti & Meatballs recipe from Food.com.
Provided by DanaAngeloWhite
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine ground beef, pesto, egg, breadcrumbs, 1 tsp salt and ¼ tsp pepper. Mix well with clean hands and form in to 8 meatballs.
- Add olive oil and ¼ cup of marinara sauce to the bottom of the inner pot and set Instant Pot to Sauté function. Cook meatballs for 2 to 3 minutes. Shake the pot gently to make sure the meatballs aren't sticking to the bottom.
- Press Cancel. Scatter the pasta over the meatballs, layer in opposite directions to prevent the pasta from clumping together. Top pasta with remaining 1 cup of sauce, followed by 2 cups of water.
- Cover and lock the lid in place, set to Pressure Cook on high pressure for 9 minutes. When the cook time is up, quick release the pressure. Remove the lid, pour pasta and meatballs out onto a large platter or serving dish. Serve with Parmesan cheese, if desired.
- Nutrition Info Per Serving: Serves: 4 (does not include Parmesan cheese) ; Calories: 611 ; Total Fat: 20 grams; Saturated Fat: 6 gram; Total Carbohydrate:72 grams; Sugars: 8 grams; Protein: 37 grams; Sodium: 794 milligrams; Cholesterol: 121 milligrams; Fiber: 3 grams.
Nutrition Facts : Calories 663.8, Fat 19.8, SaturatedFat 6.4, Cholesterol 121.9, Sodium 1285.8, Carbohydrate 80.3, Fiber 5.3, Sugar 9.9, Protein 37.9
Tips:
- Use High-Quality Ingredients: For the best results, use fresh, high-quality ingredients. This includes using fresh herbs, vegetables, and good-quality ground beef for the meatballs.
- Brown the Meatballs Thoroughly: Before adding the meatballs to the Instant Pot, brown them in a skillet over medium heat. This will help to seal in the juices and give them a nice, crispy exterior.
- Use a Trivet: To prevent the meatballs and spaghetti from sticking to the bottom of the Instant Pot, place a trivet in the bottom of the pot before adding the ingredients.
- Add Enough Liquid: Be sure to add enough liquid to the Instant Pot so that the pasta is fully submerged. This will help to ensure that the pasta cooks evenly.
- Don't Overcook the Pasta: Cook the pasta for the amount of time specified in the recipe, but be careful not to overcook it. Overcooked pasta will be mushy and unpleasant to eat.
- Garnish Before Serving: Before serving, garnish the spaghetti and meatballs with fresh herbs, such as basil or parsley. This will add a pop of color and flavor to the dish.
Conclusion:
This Instant Pot Spaghetti and Meatballs Florentine is an easy and delicious one-pot meal that is perfect for a busy weeknight dinner. The meatballs are tender and juicy, the pasta is cooked perfectly, and the Florentine sauce is rich and flavorful. With a few simple tips, you can make this dish a success. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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