Spaghetti and Meatballs
Servings : 6
Ingredients
- 1/2 cup 100% Whole Grain Bread torn, lightly packed
- 1/4 cup onion grated
- 1/2 lb ground beef 90% lean or leaner
- 1 egg white lightly beaten
- 1/2 Tbsp dried parsley
- 1/2 Tbsp bottled minced garlic
- 2 Tbsp parmesan cheese grated
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 Tbsp extra virgin olive oil
- 1 jar marinara 24 oz; no sugar listed in ingredients
- 1 lb 100% whole grain spaghetti noodles
Instructions
Instant Pot®
- Mix bread, onion, beef, egg white, parsley, garlic, salt, pepper, and parmesan just until well combined. Do not overmix.
- Form into large balls, about the size of your palm. They will be soft and may not hold a perfect sphere.
- Program Instant Pot for sauté. Add oil. Once oil is hot, carefully add meatballs and brown on all sides.
- Pour marinara over meatballs. Lock lid. Set valve to sealing. Program for manual-high and 15 minutes.
- Once the cook time has stopped and machine has beeped, bring a large pot of water to a boil. Add pasta. Boil 7-8 minutes or until it has reached desired doneness. Drain.
- Release any remaining pressure in the IP by moving the valve to venting (use a wooden spoon so as not to burn yourself).
- Serve sauce and meatballs over noodles.
Stovetop/Oven
- Mix bread, onion, beef, egg white, parsley, garlic, salt, pepper, and parmesan just until well combined. Do not overmix.
- Form into large balls, about the size of your palm. They will be soft and may not hold a perfect sphere.
- Heat oil in a large skillet. Gently add meatballs. Brown on all sides. Pour marinara over meatballs. Bring to a simmer. Cover, reduce heat, and let simmer 20 minutes.
- For the last 10-12 minutes of cook time, bring a large pot of water to a boil. Add pasta. Boil 7-8 minutes or until it has reached desired doneness. Drain.
- Serve sauce and meatballs over noodles.
Notes
If you want to cook the pasta in your instant pot too, you can! Simply add 1 lb pasta and 4 cups water to the instant pot. Make sure the noodles are submerged (breaking them in half helps). Lock lid; set valve to sealing. Program for manual-high and 4 minutes. When cook time ends, either use quick release or natural pressure release, or a combination of both. Your noodles should be cooked and most if not all of the water should be absorbed. If there is any remaining water, drain with a colander.