This pasta will truly change your life. It only takes a few ingredients and it is done in just one pot. When making Instant Pot Spaghetti and Meatballs, just remember to layer the ingredients in the pot and don’t stir it until after pressure cooking. This helps keep things from sticking and ensures that the noodles get cooked. You don’t have to use spaghetti noodles in this recipe. If you prefer penne, macaroni, or even shells, that’s fine.
You may need to adjust the pressure cook time for the type of noodles you choose. The first step in this recipe is to make your meatball mixture, which is a combination of ground beef, onion, garlic, herbs, parmesan cheese, and breadcrumbs. Make sure to mince your onion finely for these slow cooker Italian meatballs so they’re adult and kid-friendly. You can shape your meatballs as big or as small as you like, about 1 1/2 inches in size.
Place the ground beef in a bowl then add finely chopped onions, dries bread crumbs, one egg then season with salt and pepper. using clean hands, combine the mixture then roll them into balls. In a large saucepan with middle cooked oils, place the meatballs for two minutes.
Add tomatoes and your desired spices and let it cook well then add dried spaghetti to the mixture and as it starts to soften, carefully stir the mixture until the pats are well cooked and thicken. You can add cheese and parsley at this point if you are using them. Carefully stir them together and serve hot.
- 500 g minced/ground beef
- 1 large onion peeled and finely chopped
- 1 egg
- 3 tbsp grated parmesan
- 3 tbsp freshly grated breadcrumbs
- Salt and pepper
- 1 tbsp Bertolli with butter
- 2 celery sticks chopped
- 2 garlic cloves peeled and minced
- 400 g can chopped tomatoes
- 2 tbsp tomato puree
- 3 sprigs fresh thyme or 1 tsp dried thyme
- 1 tsp light brown sugar
- 600 ml just-boiled water
- 200 g dried spaghetti
- Place the minced beef, half of the chopped onion, egg, parmesan, breadcrumbs and a good pinch of salt and pepper into a large bowl. Mix everything together using your hands, then form the mixture into 16 meatballs.
- Heat the Bertolli with butter in a large frying pan (skillet) and add in the meatballs. Cook for 5-6 minutes on a medium-to-high heat, turning two or three times until the meatballs are browned all over.
- Add the rest of the onions to the pan, along with the celery and garlic.
- Cook for 3-4 minutes until the onions start to soften, then add in the can of tomatoes, tomato puree, fresh thyme, brown sugar, and the just-boiled water. Bring everything back to the boil and add in the pasta.
- Turn the heat down to low, place a lid on and cook for 10-12 minutes, stirring once or twice, until the pasta is cooked. Add in another splash of boiling water during cooking if required.
- Season to taste, remove the thyme stalks, then dish out into 4 bowls and top with freshly grated parmesan and chopped parsley.