Description
A one pot meal of spaghetti and meatballs that comes together quickly.
Ingredients
Scale
- 1 pound 85/15 ground beef
- 1 Tbsp dry onion
- 2 garlic cloves, minced
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 2 tsp dried parsley
- 1/2 cup Italian seasoned breadcrumbs
- 1 egg
- 2 Tbsp bacon crumbles (optional)
- 2 1/2 cups V8 vegetable juice
- 8 oz spaghetti
- 2 (8 oz) cans tomato sauce
- 1 Tbsp butter
- 1/4 tsp garlic salt
- 1/2 tsp sugar
- Parmesan cheese, for serving.
Instructions
- In a mixing bowl add the beef, onion, garlic, salt, pepper, parsley, breadcrumbs, egg and bacon crumbles. Use clean hands to thoroughly mix the mixture.
- Pour the V8 into the bottom of the Instant Pot. Break the spaghetti in half and lay it into a criss cross pattern in the pot.
- Form the beef mixture into meatballs (about a quarter cup of mixture per meatball). Place the meatballs on top of the spaghetti.
- Pour the tomato sauce over the top. Add butter into the pot. Sprinkle with garlic salt and sugar.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting.
- Move meatballs to a plate. Stir the spaghetti well. Serve meatballs with spaghetti and top with parmesan cheese.
- Category: Beef
- Method: Instant Pot