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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.
Meatballs today…tomorrow something Halloweeny!
What can you substitute for cheese or could you just leave it out?
Thanks
HI! Just omit the cheese. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hi! Is it possible to use a substitute for the egg in this recipe? This looks delicious but we have a food allergy in the fam. 🙁 Wondering if there is a way to make it with a sub!
HI! I would think you could probably just leave the egg out. Maybe add a tablespoon of greek yogurt to keep them moist! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hit here! I think you can just omit the egg. I think the meatballs will be just fine with out. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
I got the ‘burn’ message:(
Hi Mindy! I am so sorry about that. Are there any questions I could help you with?
FOR THE HIGH PRESSURE SETTING DO YOU USE THE STEAM FUNCTION OR THE MEAT/ STEW SETTING IN THE CROCKPOT XL EXPRESS COOKER?
Hey Donna, I use the manual setting. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
This s a really delicious recipe! For all those who had trouble with this recipe, here’s what I did that may help solve some of your issues.
For time’s sake, I decided to cook the squash and sauce/meatballs separately, starting with the spaghetti squash. I have a 6 qt, and my spaghetti squash was gigantic, so it wouldn’t have fit with the sauce anyway. I actually had to cut it in quarters to get it all in! I removed the seeds and added a cup of water and pressure cooked for 8 min, quick release.
Then I removed the squash, poured out the water and added the sauce ingredients and the broiled meatballs and pressure cooked for 10 min, quick release. I may do 11 next time?
It turned out great! If you start the squash right away, then start prepping, rolling, broiling, taking out cans, the timing should work out pretty well.
I don’t mean to add “expert suggestions” to a professional food blog, but I wanted to give an idea some of those with issues and/or smaller instant pots.
Thanks for the recipe, Tieghan!
Hi Lydia! Thank you so much for sharing your tips for others! I am so glad this recipe turned out great for you!
I am SO excited to try this recipe except that I accidentally bought all the ingredients thinking it was a crock pot recipe when it is in fact an instant pot recipe.
Is there any way I can modify this recipe to make it in my crock pot?
Thank you!! 🙂
Hey Sarah! You can slow cook for 4-5 hours on high or 6-7 hours on low following the same set of directions. That will be great! Please let me know if you have any other questions. Hope you love this recipe. Thanks so much! ?Tieghan
By the way the new site design looks great and love the way you did your pics of the Halloween ? cocktails!
I am so glad you like it! Thank you!
So glad you did an Instant Pot recipe. I am new to the UP and still learning, just a little bit intimidated, lol! You are so great at food styling and photography it just makes me drool because everything looks so good. I know what you mean about anxiety before making a trip, I get that way too. I pretty much stress myself out getting ready for a trip so I can relate. I love your weekly Nine Favorite Things Post, and look forward to it on Sundays. I have relatives in Lakewood and around Denver and my aunt emailed me last night saying how green their hard is, but Winter was coming early to drop 5″ of snow overnight and today so I guess the same front may have hit you, too. Have a great week!
Yes, I think it did! I hope you love this recipe, Lou! Thank you so much!
Do not add parchment paper while broiling. This is dangerous advice. use foil instead.
I loved this sauce! It’s a keeper as well as the meatballs. I also had a “burn” message on repeat with my squash. I’d suggest a redux for 2018 of this recipe. Maybe it would work if the squash was quartered? Anyway it was a fun, wild concept that drew me in and the reward was that fantastic SAUCE!
Hi Cristin! I am so glad you liked this, especially the sauce! I hope you continue to enjoy the recipes on my blog!
Love the concept of this recipe. However, my instant pot has multiple times told me there is a “burn” warning, which has delayed its proper cooking a couple times. Has anyone else had this issue? This is only my second time using the pot.
Hi Gabrielle, I have personally never seen this “burn” warning so I am kind of at a loss. is this happening with this particular recipe or other instant pot recipe you have tried? Hoping I can help, going to research now. Please let me know if you have any other questions. x Tieghan
Any recommendations for a substitution for the red wine? I’d like to try this recipe and I’d Like to feed some to my 9 month old too.
You can use chicken broth or cranberry juice in place of the wine. The cranberry juice will add a bit more flavor. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
the recipe looks yummy,especially the grounded turkey.
Thank you! I hope you try this!
The meatballs look delish, but could this be modified to use whole wheat pasta instead of the squash pasta?
I am not sure of the cooking times for whole wheat pasta. I am sure it would work, I just don’t feel comfortable giving you cooking times as I have not tried it. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This recipe just doesn’t work. Used an 8qt pot and got ‘BURN’ message. A few observations:
1. The cheese slid down inside and stuck to the bottom
2. There is very little water in here, you need to have water at the bottom to create steam to make pressure
3. The meatballs need to be covered with olive oil to brown and this isn’t clear in the procedure
Gave up and removed all the ingredients and pressure cooked the squash on the trivet.
HI Chris, I am really sorry you had so much trouble with this recipe. I have not had these issues, so it is very hard to say what happened. Again, so sorry for any trouble.