One Pot Spaghetti + Meatballs

Chef’s Note

“A healthy, homemade Italian meal from scratch in minutes!”








  • 1 lb90% lean ground beef
  • 1 tablespoon prepared pesto sauce
  • 1 largeegg, beaten
  • 4 tablespoonsItalian seasoned breadcrumbs
  • 1 14 teaspoonskosher salt
  • 12 teaspoonfresh ground black pepper
  • 1 tablespoonolive oil
  • 1 14 cupsmarinara sauce
  • 12 ouncesspaghetti, broken in half
  • grated parmesan cheese (optional)
  • Directions

  • 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:72grams; Sugars: 8 grams; Protein: 37 grams; Sodium: 794 milligrams; Cholesterol: 121 milligrams; Fiber: 3 grams.
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