Instant Pot Turkey Meatballs and Spaghetti Squash
Ingredients
The meatballs
-
1
pound
ground turkey or chicken
-
2
slices
thick soft whole grain or white bread
-
1
large
egg
-
5
cloves
garlic, minced or grated
-
½
cup
whole milk ricotta cheese
-
3
ounces
prosciutto, diced
-
1
teaspoon
dried oregano
-
½
teaspoon
dried cumin
-
½
teaspoon
crushed red pepper flakes
-
1
pinch
kosher salt
-
1
pinch
black pepper
The sauce
-
2
tablespoons
extra virgin olive oil
-
2
(28 ounce)
cans crushed San Marzano tomatoes
-
¼
cup
red wine
-
1
small-medium
spaghetti squash (about 4 pounds)
-
1
piece
parmesan rind
-
2
sprigs
fresh thyme
Instructions
- Preheat the broiler and line a baking sheet with parchment paper.
- Combine ground turkey, dampened and crumbled bread, egg, 2 cloves of garlic, ricotta, prosciutto, oregano, cumin, crushed red pepper flakes, salt, and pepper in a bowl and mix well.
- Form the mixture into 10-12 meatballs and broil them for 3-4 minutes until browned.
- In the Instant Pot, add tomatoes, remaining garlic, red wine, water, and a pinch of salt and pepper.
- Poke holes in the spaghetti squash and place it in the center of the sauce, arranging the meatballs around it. Add parmesan rind and thyme.
- Cover and cook on high pressure for 30 minutes, adjusting time based on squash size.
- Release pressure, remove squash, cut in half, and scrape out strands.
- Serve spaghetti squash topped with meatballs and sauce, garnished with parmesan and basil.
Nutrition Facts (estimated)
Servings
6
Calories
443
Total fat
20g
Total carbohydrates
35g
Total protein
30g
Sodium
600mg
Cholesterol
100mg
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