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Sharing a new instant pot recipe today, instant pot turkey meatballs and spaghetti squash.
I’m currently having a moment with the Instant Pot. To be honest, I am still figuring some things out, but so far I have created three recipes that I am head over heals for, this better for you instant pot chicken and spinach ramen, these healthy meatballs you see here, and an upcoming Indian inspired recipe.
Now that I am three full recipes deep into Instant Pot territory, I can officially say I am liking it. Still not sure it’s better than my beloved crockpot or Staub Cocotte, but it’s great for quick, one-pot cooking.
Today’s recipe is truly a super star recipe. You guys all know I love spaghetti squash, but what I don’t love about spaghetti squash? The insanely long cook time. I’ve been wanting to try this recipe out forever now and I am so happy to report that it turned out better than I could have imagined.
Homemade, flavorful turkey meatballs, in a delicious red sauce, over top spaghetti squash. All cooked together in the Instant Pot. Promise, it’s not too good to be true.
This recipe all starts with the meatballs. I’m going to be honest, I am not normally a meatball person, but occasionally I get inspired to make some. I’ve never made turkey meatballs before, so these have me greatly excited. To keep the meatballs moist, I used my Nonnie’s trick of crumbling soggy bread into the meat mixture. I also used a bit of ricotta and prosciutto to keep the lean turkey from drying out.
The only non-Instant Pot step in this recipe is broiling the meatballs. I know, I know, you want an all one-pot recipe, but trust me, broiling the meatballs is a million times easier and quicker than browning them in the instant pot. When I attempted browning the meatballs in the instant pot, lets just say it did not end well, and it took thirty minutes as opposed the the four it takes to broil. Trust me, broiling is the way to go!
Once the meatballs are browned, just add everything to the Instant Pot, cover, and cook on high pressure for fifteen minutes. Yup, just fifteen minutes and your spaghetti squash is cooked! I was shocked too, but it worked so well.
What I love most about this recipe, I mean aside from its speedy cook time is that it really does taste amazing. I was worried that the meatballs might be dried out and the squash might be too hard, but both were perfect. Cooking the meatballs in the Instant Pot actually traps in the the moisture and keeps them from becoming dry.
I served the meatballs over the squash with just a little parmesan and fresh basil and it turned out to be the perfect mid-week dinner. My whole family loved this recipe. Even my picky brothers enjoyed this one, but they did boil up some real spaghetti, because…they don’t do squash.
I am working on them.
Before I say see ya for the day, I just wanted to point out the new HBH site design! I am so exited to have this finally live. We have been working endlessly on this new layout since March and I am hoping that it really improves the reader experience.
Please bear with us over the next few days as we work out any technical kinks. It’s a lot of info to transfer over from the old site’s layout, so there may be a few glitches here and there. Please let me know if you guys notice anything we need to correct, and sorry in advance for any inconvenience. Like I said, hoping in the end this improves your overall experience here on HBH. Plus, isn’t it pretty?!
Over the next few weeks we will be launching a new site feature for the holidays, so keep an eye out for that. Lots of fun things coming your way!
For now, let’s focus on tonight’s dinner and do a spaghetti (squash) and meatball night!
Oh and also? If you don’t own an Instant Pot, this is easily adapted for the slow cooker. Just do all the same steps as directed, but instead of adding everything to the Instant Pot, add them to your slow cooker and cook on low for 5-6 hours.
Instant Pot Turkey Meatballs and Spaghetti Squash
Servings: 6 servings
Calories Per Serving: 443 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound ground turkey or chicken
- 2 slices thick soft whole grain or white bread
- 1 egg
- 5 cloves garlic, minced or grated
- 1/2 cup whole milk ricotta cheese
- 3 ounces prosciutto, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 pinch each kosher salt and pepper
- 2 tablespoons extra virgin olive oil
- 2 (28 ounce) cans crushed San Marzano tomatoes
- 1/4 cup red wine
- 1 small-medium spaghetti squash (about 4 pounds)
- 1 parmesan rind, plus parmesan for serving
- 2 sprigs fresh thyme
Instructions
- 1. Preheat the broiler to high and line a baking sheet with parchment paper. 2. Add the ground turkey to a medium bowl. Take the bread and run it under water until dampened, but not soaked. Gently squeeze the excess water out of the the bread and then crumble the bread over the turkey. Add the egg, 2 cloves garlic, ricotta, prosciutto, oregano, cumin, crushed red pepper flakes, and a pinch each of salt and pepper. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes or until browned. 3. To the instant pot, add the tomatoes, remaining 3 cloves garlic, red wine, 1/2 cup water, and a pinch each of kosher salt and pepper. Poke the spaghetti squash all over with a fork. Place the spaghetti squash in the center of the sauce and then arrange the meatballs around the squash. Add the parmesan rind and thyme. Cover and cook on high pressure for 30 minutes or until the squash is easily poked through with a fork, this will depend on the size of your squash. Smaller might only need 15 minutes, while large squash might need 45 minutes.4. Once done cooking, use the natural or quick release function. Carefully remove the squash from the crockpot and transfer to a cutting board. Wipe away any grease and then carefully cut the squash in half lengthwise. Remove the seeds, then using a fork, scrape the squash into strands.5. Divide the spaghetti squash among plates and spoon the meatballs and sauce overtop. Top with parmesan and basil. Enjoy!
Notes
*To make this in the crockpot, broil the meatballs as directed and then add everything to your crockpot, layer the meatballs into the sauce as directed. Cover and cook on low for 5-6 hours. Serve as directed.Â
Meatballs today…tomorrow something Halloweeny!
i have a spaghetti squash at home that i had no idea what to do with! now I know, this looks wonderful 🙂
Perfect! I hope you love this! Thank you!
Love spaghetti and meatballs! This looks AMAZING–so does the site design! While I don’t have an instant pot, I do have a crock pot and will definitely try this. I don’t have an oblong crock-pot, mine is an “upright” one, so I may have a struggle getting the squash in there–maybe there’s a reason they call it squash 😉 HA!
I hope you love this Penny! Thank you!
Congrats on the new site. I like almost all of it, except the gray letters. They are big enough and the type style is easy to read, but the gray is too hard to make out. It’s true that my eyes are not what they used to be ( I am 90 years old) and I wear glasses all the time, but if you could just increase the contrast with the white background that would help me a lot. Ask the rest of your loyal followers and see what they say. Thanks in advance. Malcolm.
Hey Malcolm! Thank you so much for letting me know! I will see what I can do about this. ?
You can also do whole pumpkins in there for pumpkin puree. It’s 13 minutes, and 5 minutes natural pressure release. I just did a whole kabocha squash in it too for 12 minutes. There is a great facebook group for it that is full of tips and tricks for the instant pot, which really helped me learn how to use it.
Hey Lauren! That is so cool, thank you!
Hey Tieghan! I wanted to pop in to say I LOVE the new site design. I enjoyed looking through it yesterday! And this recipe looks fabulous.
Thank you Natasha! So glad you like the new design!
This turkey meatball and spaghetti recipe looks delish and I will try it in my crock pot. Wondering if the spaghetti squash needs to be pricked before adding, to avoid a squash explosion?
Hey Maggie! Yes, the squash does need to be pricked before adding it! I will add this to the instructions. Thank you!
I love your new site design! And this recipe sounds great – thank you for including slow cooker instructions too!
Thank you! I hope you love this recipe!
Tieghan the website looks absolutely amazing!!
Thank you!
Hi, Tieghan! Beautiful redesign! Everything looks so crisp, clean and airy! Love the big video display and spotlights. Have not noticed any errors, but one suggestion– the names and links of the dishes from previous days are way too big and cover most of the pictures. Maybe move them to the bottom? Just a suggestion! Great Job!!
Hey Nikki!
Thanks so much for the suggestion! I love hearing feedback from you guys! ?
Man those meatballs look real good. Loving the new layout too!
Thank you so much! I hope you love this!
Congrats on your new design–all your hard work payed off.
Thank you Nancy!
Site looks amazing! Love the addition of shopping picks, too.
Thank you!!
Hi, Tiegh!
I like the concept very much, the redesign is really pretty. So neat aned clean.Good job!
As for the recipe, I’ve made meatballs with spaghetti squash before (also on my blog), but never thought of incorporation ricotta and prosciutto inside them, great idea!
Hmm, how long do you usually cook your spaghetti squash? Because stright in the oven, it takes me 20-25 mins max. If it is small, definitely 20 (sometimes even less), which is not far from the instant pot time – 15 mins. On the other hand, when we round the time to 30 mins, then it is almost a double, so I get the point of taking the advantage of the instant pot.
But to sum up, really inspiring recipe, wonderful blog and I cannot wait for the new features.
Have a nice day,
||Jar||
Love the new look of the blog. I am also new to the Instant Pot. Actually, I have a Fagor Multi Pot. So, similar. Looking forward to trying this recipe. Never would have thought to do a spaghetti squash in there with the sauce. Can’t wait to try that.
I hope you love this Joyce! Thank you!
Hi!
Thank you, I am so glad you’re loving the new design of the blog! I typically cook my spaghetti squash for about an hour! I hope this helps!
I’ve been eyeing the spaghetti squash, but haven’t had a chance to cook with it yet. This sounds delicious!
The new site design is great! I really like it, and as someone who usually isn’t a fan of change just for the sake of it, I’m happy to see that this time the change has been an improvement. Well done!
And the cookbook arrived! I’m so excited. There are SO many recipes I’m dying to try, and also some that work as an inspiration for me to put my own spin on them 🙂 The photography is stunning as always. It will definitely become one of my most used cookbooks.
Awh that is so great to hear! I hope you love the recipes out of the book.. and let me know what you make! ? Also, so glad you like the new site, I am super into it! Thank you!
Definitely a great recipe; and I LOVE the new site design/layout!
Thank you Liz!