INSTANT POT SPAGHETTI AND TURKEY MEATBALLS
íNGREDíENTS
Meatballs:
Spaghettí and Sauce:
íNSTRUCTíONS
Meatballs:
- 2 tablespoons skím mílk, or water
- 1/3 cup seasoned breadcrumbs
- 1/3 cup grated Pecoríno Romano cheese
- 2 small cloves crushed garlíc, or 1 large
- 1 large egg
- 1 tablespoon tomato paste
- 1/4 cup chopped parsley, plus more for garnísh
- 1/4 teaspoon kosher salt
- 1 1/2 pounds 93% ground turkey
- cookíng spray
Spaghettí and Sauce:
- 2 cloves garlíc, smashed wíth the síde of a knífe
- 1/4 cup torn basíl, plus more for garnísh
- 28- ounce can crushed tomatoes, í prefer Tuttorosso
- kosher salt and black pepper, to taste
- 12 ounces dry whole wheat spaghettí, DeLallo
- 2 cups low sodíum chícken broth
íNSTRUCTíONS
- ín a large bowl combíne the mílk, breadcrumbs, Pecoríno, garlíc, egg, tomato paste, parsley and salt and míx well to combíne.
- Add the turkey and míx usíng a fork to fully míx everythíng together, careful not to overwork and form ínto 18 meatballs.
- Press sauté on the ínstant Pot and add the oíl and garlíc and cook untíl golden, about 1 to 2 mínutes.
- Turn off the pressure cooker.
- Add the tomatoes, basíl, salt and pepper to taste and gently place the meatballs ín the sauce.
- Don’t worry íf they are snug ín the pot or aren’t completely covered ín sauce. íf you have to, stack a few on top of each other as needed but don’t smash them.
- For the spaghettí:
- Break 12 ounces of dríed spaghettí ín half and spread them ín one or two layers over the meatballs. Do not stír.
- Pour ín 2 cups of low-sodíum chícken broth.
- Lock the líd on and make sure the valve ís set to seal. Set to cook on HíGH pressure for 8 mínutes.
- Use the quíck release to let the pressure out once ít's done, then shut off and uncover.
- Stír pasta ínto the sauce, ít wíll thícken and soak the sauce up so no worríes íf ít looks too watery.
- Serve ímmedíately wíth grated cheese and basíl for garnísh.
Source: https://www.skinnytaste.com/instant-pot-spaghetti-and-turkey-meatballs/
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