Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz spaghetti, broken in half
  • 24 oz marinara sauce
  • 2 cups beef broth
  • 1 tbsp olive oil
  • 1/2 cup shredded mozzarella
  • Fresh basil leaves

Instructions:

  1. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, Parmesan, garlic, oregano, salt, and pepper. Mix gently by hand until just combined, then roll into 1-inch balls.
  2. Set the Instant Pot to 'Sauté' mode. Add olive oil and brown the meatballs for 2-3 minutes per side. Remove meatballs and set aside.
  3. Pour beef broth into the pot and scrape the bottom with a wooden spoon to deglaze and remove browned bits.
  4. Lay the broken spaghetti halves in the pot in a criss-cross or starburst pattern to prevent clumping.
  5. Pour the marinara sauce directly on top of the pasta without stirring.
  6. Place the browned meatballs on top of the sauce layer.
  7. Secure the lid, set the valve to 'Sealing', and pressure cook on High for 9 minutes.
  8. Perform a Quick Release of the pressure immediately. Open the lid and gently stir the pasta and meatballs to incorporate the sauce.
  9. Sprinkle with mozzarella and Parmesan, covering for 1 minute to melt, then garnish with fresh basil.