If you're craving a comforting bowl of spaghetti and meatballs but want to keep things simple and quick, this Instant Pot version is just the ticket. It's a cozy, one-pot meal that brings together tender meatballs and perfectly cooked spaghetti in a rich marinara sauce. Perfect for a weeknight dinner that feels a bit special.
Ground beef forms the base of our meatballs, providing rich flavor and a hearty texture. The breadcrumbs help bind the meatballs together, while Parmesan cheese adds a savory depth. A single egg acts as a binder, ensuring everything holds. Garlic and oregano infuse the meatballs with aromatic goodness. A pinch of salt and black pepper rounds out the seasoning. For cooking, olive oil adds a lovely richness and helps brown the meatballs. Onions sautéed in the pot add a sweet, robust flavor to the sauce. The marinara sauce is the heart of the dish, providing a tangy, tomatoey base. Water is needed to cook the spaghetti right in the sauce, while the spaghetti itself soaks up all the flavors. Finally, fresh basil leaves are stirred in at the end for a burst of freshness.
This dish pairs beautifully with a crisp green salad tossed in a light vinaigrette. A side of garlic bread also complements the meal perfectly, ideal for soaking up that delicious sauce. For a complete Italian-themed dinner, consider serving with roasted vegetables like zucchini or bell peppers.
Start by gathering all your ingredients. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix everything with your hands until just combined; over-mixing can make the meatballs tough. Gently form the mixture into meatballs, about the size of a golf ball.
Set your Instant Pot to sauté mode and add the olive oil. Once the oil is hot, carefully place the meatballs in the pot. Brown them on all sides — this should take about 5–7 minutes. Don't worry if they're not cooked through; they'll finish cooking later. Remove the meatballs and set them aside on a plate.
In the same pot, add the chopped onion. Sauté for a few minutes until the onion becomes translucent and fragrant. This will build a nice base flavor for the sauce.
Turn off the sauté mode and pour in the marinara sauce and water. Stir to combine, scraping up any browned bits from the bottom of the pot — those are packed with flavor!
Break the spaghetti in half and layer it over the sauce. Resist the urge to stir; just let it rest on top. Carefully place the browned meatballs on top of the spaghetti.
Seal the lid of your Instant Pot and set it to manual high pressure for 8 minutes. Once the time is up, perform a quick release to let out the steam. Be cautious when opening the lid.
Give everything a good stir to mix the spaghetti and meatballs with the sauce. Stir in the fresh basil just before serving to keep its vibrant flavor intact.
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