Name: Turkey Meatball Whole Wheat Spaghetti Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: For Meatballs:; 2 tbsp skim milk; ⅓ cup breadcrumbs; ⅓ cup romano cheese; 2 cloves small garlic; 1 large egg; 1 tbsp tomato paste; ¼ cup parsley; ¼ tsp kosher salt; 1½ lbs ground turkey; Cooking spray; For Spaghetti and Sauce:; 2 cloves garlic; ¼ cup torn basil; 28 oz tomatoes; Kosher salt and black pepper; 12 oz dry whole wheat spaghetti; 2 cups chicken broth

Turkey Meatball Whole Wheat Spaghetti Recipe

How To Make Turkey Meatball Whole Wheat Spaghetti

Spaghetti and meatballs have always been our huge favorite. So this turkey meatball on whole wheat spaghetti is a dish that we’ll also love for sure!

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

For Meatballs:

2tbspskim milk,or water
⅓cupbreadcrumbs,seasoned
⅓cupRomano cheese,grated pecorino
2clovessmall garlic,crushed or 1 large
1large egg
1tbsptomato paste
¼cupparsley,chopped plus more for garnish
¼tspkosher salt
1½lbsground turkey,93%
cooking spray

For Spaghetti and Sauce:

2clovesgarlic,smashed with the side of a knife
¼cuptorn basil,plus more for garnish
28oztomatoes,(1can) crushed
kosher salt and black pepper,to taste
12ozdry whole wheat spaghetti,DeLallo
2cupschicken broth,low sodium

Instructions

In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.
Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.
Press sauté on the Instant Pot and add the oil and garlic and cook until golden, about 1 to 2 minutes.
Turn off the pressure cooker.
Add the tomatoes, basil, salt and pepper to taste and gently place the meatballs in the sauce.
Don’t worry if they are snug in the pot or aren’t completely covered in sauce. If you have to, stack a few on top of each other as needed but don’t smash them.

For the Spaghetti:

Break 12 ounces of dried spaghetti in half and spread them in one or two layers over the meatballs. Do not stir.
Pour in 2 cups of low-sodium chicken broth.
Lock the lid on and make sure the valve is set to seal. Set to cook on HIGH pressure for 8 minutes.
Use the quick release to let the pressure out once it’s done, then shut off and uncover.
Stir pasta into the sauce, it will thicken and soak the sauce up so no worries if it looks too watery.
Serve immediately with grated cheese and basil for garnish.