I love my Instant Pot. Seriously. Yes, I also love my KitchenAid mixer, my grill pan, my Crock-Pot, my apple peeler/slicer/corer, etc. but I REALLY love my Instant Pot. I would have never attempted pressure cooking without it. I wouldn’t say using it cuts cooking time in half, but between the way it tenderizes tough cuts of meat and that it’s such a cool gadget, what’s not to love? It’s sort of magical. In goes something and out comes something else. It just makes life easier in so many ways.
Like spaghetti and meatballs. I’ve seen Instant Pot pasta recipes and many swear by them, but I wasn’t all that impressed. Boiling over the stove is still faster. But throw in meatballs and that’s a game changer.
Meatballs are time consuming. Working with raw meat that is best mixed up with your hands, but not too much or your meatballs will end up hard like golf balls. Forming a few dozen of them into perfect shaped balls. I’d rather be making cookies, frankly. Frying them in batches in a pan…ok, I did find this awesome Roasted Italian Meatball recipe by The Barefoot Contessa that is out of this world and cuts out the frying part. But it’s still a lot of work and sometimes I wonder if it’s worth it. Making a beef sauce is so much easier.
But there’s something about spaghetti and meatballs that reminds me of a simpler time.
On top of spaghetti,
All covered with cheese,
I lost my poor meatball
When somebody sneezed.
It rolled off the table
And onto the floor,
And then my poor meatball
Rolled right out the door
But I digress. Back to the Instant Pot. I’ve made Instant Pot pasta. I’ve made Instant Pot meatballs. Now I make them together.
I couldn’t find a recipe so I made up my own.
First, peel and mince your garlic. Let’s talk about peeling garlic. I know there are a million and one garlic peelers on the market, but you only need one. Your knife. I swear it’s true. I like using a cleaver, but any wide knife will do. Just vent your frustrations of the day by pressing down hard on each clove of garlic to smash it to smithereens. They’ll look like this and you’ll be able to easily peel the papery thin skins off the garlic with no trouble at all.
Add your minced garlic, shallots, egg, cheese, breadcrumbs, milk, and seasonings to a large bowl.
Let’s take a moment to talk about the shallot. I like shallots. In my opinion, they are underused. When you don’t want the sharpness of onions, use shallots, which are milder, sweeter, and are reminiscent of garlic. And one can never have too much garlic so shallots are a perfect compliment to garlic.
Add your ground meats (you’ll be using both ground beef and sausage). Mix it all up with your hands. No, you can’t get around that. All power to you if you use a cooking spoon or fork, but I never get the right results. Next, form into balls until you have about about a dozen. They might seem a little sticky, but that’s ok.
Pour the water and sauce in. If you like a thicker sauce, use more than a jar of sauce. Gently place your meatballs in your Instant Pot, without stacking them, but they can touch a little. The point is to make sure the meatballs are covered with liquid. Next, disregard the cardinal rule of making spaghetti: break the strands in half. I don’t know who made up this rule, but professional chefs on those cooking shows seem to frown on that. Whatever. Just listen to me. This won’t work unless the pasta is flat in the pot.
Add more water. And whatever you do, resist the temptation to stir! Seal the lid and cook. When it’s done, open it up and now you can stir.
What I like best about this recipe is that the mess is contained to one pot and you don’t need to babysit sauce, meatballs, and pasta. Dinner is served!
Instant Pot Spaghetti and Meatballs
- 1/2 shallot finely diced
- 1 large egg beaten
- 2 cloves garlic minced
- 1/2 pound lean ground beef
- 4 ounces uncooked ground Italian sausage
- 1/4 cup Parmesan cheese finely grated
- 1/2 cup dry breadcrumbs
- 1/4 cup milk
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasonings
- 2 cups water divided
- 24 ounces marinara pasta sauce
- 8 ounces dry spaghetti
- grated Parmesan cheese for serving
- Lightly beat an egg in a large bowl. Mince garlic cloves and grate Parmesan cheese. Add both to the bowl. Add breadcrumbs, milk, kosher salt, and Italian seasoning. Add the ground beef and sausage to the bowl.
- Gently mix with your hands until well combined. Form and shape into 12 meatballs (about 2 tablespoons each). Set aside.
- Add 1/2 cup of water and sauce to the pot. Stir to combine. Add meatballs to the bottom without stacking them and with minimal touching.
- Break the spaghetti in half and spread them in two layers over the meatballs. Do not stir.
- Pour the remaining 1 1/2 cups of water over the pasta. Remember not to stir.
- Seal the Instant Pot. Set to cook on HIGH pressure for 8 minutes.
- Open the pressure release valve (quick release) as soon as the 8 minutes are up. Open the pressure cooker and stir the spaghetti into the sauce. Serve with grated Parmesan cheese.