Spaghetti and meatballs recipe

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  • Yield: 6 to 8 Servings
  • Preparation Time: 45 Minutes


  • 1 lb ground beef
  • 1 tbsp minced garlic
  • 1 small red onion, diced
  • 3 tbsp Italian seasoning herb blend, divided
  • Olive oil
  • 1 lb spaghetti, broken in half
  • 12 Roma tomatoes, chopped
  • 1 tsp red pepper flakes
  • 6-oz can Italian seasoned tomato paste
  • 6 cups water
  • Freshly chopped basil
  • Freshly chopped Italian parsley
  • Freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Ricotta cheese, for garnish
How to Make It
  1. In a large bowl, combine beef, garlic, red onion, and 1½ tbsp. Italian seasoning. Mix everything together until combined. Shape into golf ball–sized meatballs and place aside.
  2. Heat Instant Pot on Sauté mode. Add enough olive oil to lightly coat bottom of pan. When heated, add meatballs. Do not crowd them. Brown each meatball. If necessary, remove some before adding more, so they aren’t crowded while browning. Remove all meatballs when finished.
  3. To the Instant Pot add the spaghetti, tomatoes, red pepper flakes, tomato paste, and 6 cups water (mix the tomato paste and water together before adding). Sprinkle with remaining Italian seasoning and place the browned meatballs on top.
  4. Secure lid on the pot and pressure cook on high for 10 minutes. Allow pressure to release naturally.
  5. Once steam has been released, remove lid and sprinkle with basil, parsley, and Parmesan cheese. Gently fold everything together.
  6. Serve with your favorite bread on the side. Put a dollop of ricotta cheese on top of each dish. Salt and pepper to taste.

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