Family Favorite Instant Pot Spaghetti and Meatballs
1. The Marinara Sauce: We start with the Victoria Marinara Sauce. I absolutely love this marinara sauce, but of course you can use whatever kind of marinara you have on hand, just make sure it’s a high quality marinara for best results.
2. Avocado Oil: For a healthier alternative to traditional oils, to sauté our onion and garlic. This choice adds a hint of richness that beautifully complements the other ingredients. You can use olive oil as well.
3. Onion and Garlic: Literally the foundation for our sauce, an absolute must!
4. Italian Seasoning: The blend of herbs and spices in Italian seasoning elevates the sauce to new heights. You can also use the Spicy Spaghetti seasoning from Club House as well.
5. Brown Sugar: A touch of brown sugar adds an inviting sweetness that balances the acidity of the tomatoes in the sauce.
6. Garlic and Onion Powder: These give the sauce extra flavour
7. Better than Bouillon Beef Base Paste: To maximize umami, we use Better than Bouillon Beef Base Paste dissolved in water to create the broth. It enhances the sauce’s depth without excessive sodium. We used the Roast Beef kind, but you can choose the kind that meets your dietary needs. Or, you can also use beef broth.
8. Sirloin Beef Meatballs (M&M): Solely for convenience without sacrificing quality.
1. Prepare the Meatballs: Preheat your oven to the recommended temperature for baking the meatballs according to the package instructions. Bake the meatballs just in time so that they’ll be ready when the sauce is done. Don’t bake them too far ahead of time or they’ll dry out.
2. Sauté Onions and Garlic: Set your Instant Pot to ‘Sauté’ mode and add the avocado oil. Once it’s hot, add the finely chopped onion and minced garlic. Sauté for a few minutes until they become translucent.
3. Add Spices and Sugar: Stir in the brown sugar, Italian seasoning, garlic powder, and onion powder. Sauté for another minute or until the spices become fragrant.
4. Dissolve Beef Base Paste in Water: In a separate container, dissolve 1 tsp of Better than Bouillon Beef Base Paste in 1 cup of water.
5. Add Marinara Sauce and Beef Broth (or Beef Base Paste Solution): Pour in the 1.1L of Marinara sauce (Victoria from Costco) into the Instant Pot. Add the 1 cup of water with dissolved Better than Bouillon Beef Base Paste (or 1 cup of beef broth if you prefer). Stir everything together.
6. Set to High Pressure: Cancel the ‘Sauté’ mode and set your Instant Pot to ‘High Pressure’ mode.
7. Cook the Sauce: Close the lid of the Instant Pot and make sure the vent is set to ‘Sealing.’ Pressure cook the sauce for at least 20 minutes. This will allow the flavors to meld together.
8. Cook the Spaghetti: While the sauce is cooking, cook the spaghetti according to the package instructions, to al dente in salted water, with a little bit of olive oil. Drain and set aside.
Family Favorite Instant Pot Spaghetti and Meatballs
6
servings10
minutes25
minutes35
minutesThis cherished family favorite uses the convenience of high quality marinara sauce, succulent beef meatballs, and a perfect blend of seasonings. It's Instant-Pot-quick and brimming with flavor. Stovetop instructions are also included.
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Ingredients
1.1 L marinara Sauce (Victoria from Costco)
2 tbsp avocado oil (or olive oil)
1 large onion, finely chopped
4 cloves garlic, minced
2 tbsp brown sugar
1 tbsp Italian Seasoning
1 tsp garlic powder
1 tsp onion powder
1 cup water
1 tsp Better than Bouillon Roast Beef Base Paste (or you can substitute 1 cup beef broth)
907 g store-bought Sirloin Beef Meatballs (M&M)
Fresh parsley and crushed red pepper for garnish
Vegan parmesan cheese for garnish
300 g dried spaghetti (or pasta of choice)
Directions
- Prepare the Meatballs: Preheat your oven to the recommended temperature for baking the meatballs according to the package instructions. Bake the meatballs just in time so that they'll be ready when the sauce is done. Don't bake them too far ahead of time or they'll dry out.
- Sauté Onions and Garlic: Set your Instant Pot to 'Sauté' mode and add the avocado oil. Once it's hot, add the finely chopped onion and minced garlic. Sauté for a few minutes until they become translucent.
- Add Spices and Sugar: Stir in the brown sugar, Italian seasoning, garlic powder, and onion powder. Sauté for another minute or until the spices become fragrant.
- Dissolve Beef Base Paste in Water: In a separate container, dissolve 1 tsp of Better than Bouillon Beef Base Paste in 1 cup of water.
- Add Marinara Sauce and Beef Broth (or Beef Base Paste Solution): Pour in the 1.1L of Marinara sauce (Victoria from Costco) into the Instant Pot. Add the 1 cup of water with dissolved Better than Bouillon Beef Base Paste (or 1 cup of beef broth if you prefer). Stir everything together.
- Set to High Pressure: Cancel the 'Sauté' mode and set your Instant Pot to 'High Pressure' mode.
- Cook the Sauce: Close the lid of the Instant Pot and make sure the vent is set to 'Sealing.' Pressure cook the sauce for at least 20 minutes. This will allow the flavors to meld together.
- Cook the Spaghetti: While the sauce is cooking, cook the spaghetti according to the package instructions, to al dente in salted water, with a little bit of olive oil. Drain and set aside.
- Finish the Meatballs: Once the sauce is done, open the Instant Pot using the quick release method. Carefully add the baked meatballs into the sauce and gently stir to coat them with the sauce. "Sauté" for another 10 minutes, being careful to keep the pot closed because the sauce will be bubbling everywhere!
- Serve: Serve the sauce and meatballs over the cooked spaghetti. Garnish with fresh parsley, crushed red pepper, and vegan parmesan cheese (for a dairy-free option). Et voilà! Bon appétit!
- Stovetop Instructions:
- Prepare the Meatballs: Preheat your oven to the recommended temperature for baking the meatballs according to the package instructions. Bake the meatballs until they are fully cooked, usually for 15-20 minutes. Set them aside.
- Cook the Spaghetti: In a large pot, bring a large pot of water to a boil. Add a pinch of salt, a little olive oil, and the spaghetti. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a separate large saucepan, heat the avocado oil (or olive oil) over medium heat. Add the finely chopped onion and minced garlic. Sauté for a few minutes until they become translucent.
- Add Spices and Sugar: Stir in the brown sugar, Italian seasoning, garlic powder, and onion powder. Sauté for another minute or until the spices become fragrant.
- Dissolve Beef Base Paste in Water: In a separate container, dissolve 1 tsp of Better than Bouillon Beef Base Paste in 1 cup of water.
- Add Marinara Sauce and Beef Broth (or Beef Base Paste Solution): Pour in the 1.1L of Marinara sauce into the saucepan. Add the 1 cup of water with dissolved Better than Bouillon Beef Base Paste (or 1 cup of beef broth if you prefer). Stir everything together.
- Simmer the Sauce: Allow the sauce to simmer for about 20-30 minutes on low heat. This will allow the flavors to meld together.
- Finish the Meatballs: Once the sauce is ready and the meatballs are baked, carefully add the meatballs into the sauce. Gently stir to coat them with the sauce. Let simmer for another 5-10 minutes.
- Serve: Serve the sauce and meatballs over the cooked spaghetti. Garnish with fresh parsley, crushed red pepper, and vegan parmesan cheese (for a dairy-free option).
This method follows the same recipe as the Instant Pot version but allows you to cook it on the stovetop. Et voilà! Bon Appétit!
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