Instant Pot Spaghetti and Meatball

Ingredients

1 Tablespoon olive oil

1 Tablespoon butter

2 cans tomato sauce

1 large onion chopped

3 cloves garlic minced and pressed

2 cans stewed tomatoe

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1 can tomato paste 6 ounce can

2 Tablespoons Italian seasoning

1 Tablespoon dried sweet basil

1 Tablespoon ground oregano

1 Tablespoon salt

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1 1 Tablespoon seasoned pepper

1/3 cup brown sugar

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2 Tablespoons olive oil

1 Tablespoon butter

1 sleeve Ritz crackers crushed

1 1/4 pound ground sirloin

1 1/4 pound ground round

1 large onion chopped

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3 cloves garlic minced

1 large egg

1/2 cup ketchup

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2 Tablespoons Worcestershire sauce

1 Tablespoon garlic salt

1 Tablespoon seasoned salt

1 teaspoon seasoned pepper

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1 Tablespoon Italian seasoning

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1 teaspoon chili powder

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1 teaspoon ground oregano

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1/2 cup brown sugar

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1 cup flour

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1 pound dried spaghetti noodle

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Instructions

Turn your Instant Pot to sauté. Allow it to heat up, which it does very quickly. Then, add your butter and olive oil. Sauté onion and garlic in the fats until nice and golden brown. 

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Add the tomato ingredients, seasonings and brown sugar. Turn the valve and allow it to cook under pressure for 30 minute.

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Release pressure, and allow to cool. Pour into pint sized jars and store in the fridge, if you want. Save 2 cups for tonight’s dinner.

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As that is cooking, prepare your meatballs. Add all the meatball ingredients together in a large bowl, mixing in well. 

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Turn your Instant Pot back on sauté, add renaming olive oil and butter and brown the meatballs. Remove to a plate. Add the water and 1/2 cup spaghetti sauce and stir well.

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Add your spaghetti noodles over the sauce, top with meatballs and another 1 1/2 cups of sauce. Turn the Instant Pot on for 6 minutes, and release pressure quickly when it is done cooking. Serve immediately and enjoy!

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