✨ Why You’ll Love This Recipe

• **One-Pot Wonder** – Meatballs, pasta, and sauce all cook together. No juggling multiple pans.
• **Quick & Easy** – From start to finish, dinner’s ready in about **20 minutes**.
• **Family-Friendly** – A hearty, familiar favorite that even picky eaters love.
• **Versatile** – Use store-bought meatballs for convenience or homemade for extra love.

What Does It Taste Like?

Think cozy Italian restaurant vibes but at your kitchen table. The pasta soaks up all the saucy flavors, the meatballs stay juicy, and the parmesan melts in just enough to give that creamy, savory finish. The smell when you open the lid? Pure comfort.

Benefits of This Recipe

✔ Saves time and cleanup
✔ Perfect for weeknights
✔ Budget-friendly
✔ Easy to customize with seasonings or add-ins

🥫 Ingredients

• **1 lb frozen meatballs** (homemade or store-bought)
• **8 oz uncooked spaghetti** (broken in half)
• **24 oz pasta sauce**
• **3 cups water**
• 1 tbsp olive oil
• 1/4 cup Parmesan cheese
• 1 tbsp fresh basil (for garnish)

Tools You’ll Need

• Instant Pot (6-qt or larger)
• Measuring cups/spoons
• Wooden spoon or tongs

🌶️ Additions & Substitutions

• Swap Parmesan with Pecorino Romano for a sharper bite.
• Stir in baby spinach or mushrooms after cooking for extra veggies.
• Add red pepper flakes for a little heat.
• Gluten-free pasta works, but reduce cook time slightly.

👩‍🍳 How to Make Instant Pot Spaghetti and Meatballs

1. Layer the Ingredients: Arrange meatballs in a single layer at the bottom of the pot.
2. Add Pasta: Place **halved spaghetti noodles** over the meatballs.
3. Drizzle Olive Oil: This prevents the pasta from sticking.
4. Pour Sauce & Water: Cover noodles completely. **(Do not stir!)**
5. Pressure Cook: Set to High Pressure for **10 minutes**.
6. Quick Release: Carefully release steam immediately after cooking.
7. Stir & Serve: Mix in Parmesan, let rest 5 minutes, then garnish with basil.

👉 **Pro Tip:** Not stirring before cooking is key — it prevents that dreaded “burn” message!

🍽️ What to Serve with Spaghetti and Meatballs

• A crisp green salad with Italian vinaigrette
• Garlic bread (of course!)
• A side of roasted vegetables for balance
• A glass of red wine or sparkling water with lemon

Tips for Success

• Break spaghetti in half so it fits better and cooks evenly.
• Let pasta sit 5 minutes after cooking so the sauce thickens.
• Add seasonings like garlic powder, oregano, or Italian seasoning directly into the sauce for more flavor.

🧊 Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Pasta doesn’t freeze well, but you can freeze just the cooked meatballs and sauce for up to 2 months.
• Reheat: Microwave with a splash of water or gently warm on the stove.

❓ Frequently Asked Questions

Q: Can I use fresh meatballs?

A: Yes! Brown them first on sauté mode for extra flavor, then follow the same steps.

Q: What if I want to double the recipe?

A: You can — just don’t fill past the Instant Pot’s max line. Cooking time stays the same.

Q: Can I make this vegetarian?

A: Absolutely. Swap meatballs for plant-based ones or roasted veggies.