Instant Pot Turkey Meatballs and Spaghetti Squash.
Sharing a new instant pot recipe today, instant pot turkey meatballs and spaghetti squash.
I’m currently having a moment with the Instant Pot. To be honest, I am still figuring some things out, but so far I have created three recipes that I am head over heals for, this better for you instant pot chicken and spinach ramen, these healthy meatballs you see here, and an upcoming Indian inspired recipe.
Now that I am three full recipes deep into Instant Pot territory, I can officially say I am liking it. Still not sure it’s better than my beloved crockpot or Staub Cocotte, but it’s great for quick, one-pot cooking.
Today’s recipe is truly a super star recipe. You guys all know I love spaghetti squash, but what I don’t love about spaghetti squash? The insanely long cook time. I’ve been wanting to try this recipe out forever now and I am so happy to report that it turned out better than I could have imagined.
Homemade, flavorful turkey meatballs, in a delicious red sauce, over top spaghetti squash. All cooked together in the Instant Pot. Promise, it’s not too good to be true.
This recipe all starts with the meatballs. I’m going to be honest, I am not normally a meatball person, but occasionally I get inspired to make some. I’ve never made turkey meatballs before, so these have me greatly excited. To keep the meatballs moist, I used my Nonnie’s trick of crumbling soggy bread into the meat mixture. I also used a bit of ricotta and prosciutto to keep the lean turkey from drying out.
The only non-Instant Pot step in this recipe is broiling the meatballs. I know, I know, you want an all one-pot recipe, but trust me, broiling the meatballs is a million times easier and quicker than browning them in the instant pot. When I attempted browning the meatballs in the instant pot, lets just say it did not end well, and it took thirty minutes as opposed the the four it takes to broil. Trust me, broiling is the way to go!
Once the meatballs are browned, just add everything to the Instant Pot, cover, and cook on high pressure for fifteen minutes. Yup, just fifteen minutes and your spaghetti squash is cooked! I was shocked too, but it worked so well.
What I love most about this recipe, I mean aside from its speedy cook time is that it really does taste amazing. I was worried that the meatballs might be dried out and the squash might be too hard, but both were perfect. Cooking the meatballs in the Instant Pot actually traps in the the moisture and keeps them from becoming dry.
I served the meatballs over the squash with just a little parmesan and fresh basil and it turned out to be the perfect mid-week dinner. My whole family loved this recipe. Even my picky brothers enjoyed this one, but they did boil up some real spaghetti, because…they don’t do squash.
I am working on them.
Before I say see ya for the day, I just wanted to point out the new HBH site design! I am so exited to have this finally live. We have been working endlessly on this new layout since March and I am hoping that it really improves the reader experience.
Please bear with us over the next few days as we work out any technical kinks. It’s a lot of info to transfer over from the old site’s layout, so there may be a few glitches here and there. Please let me know if you guys notice anything we need to correct, and sorry in advance for any inconvenience. Like I said, hoping in the end this improves your overall experience here on HBH. Plus, isn’t it pretty?!
Over the next few weeks we will be launching a new site feature for the holidays, so keep an eye out for that. Lots of fun things coming your way!
For now, let’s focus on tonight’s dinner and do a spaghetti (squash) and meatball night!
Oh and also? If you don’t own an Instant Pot, this is easily adapted for the slow cooker. Just do all the same steps as directed, but instead of adding everything to the Instant Pot, add them to your slow cooker and cook on low for 5-6 hours.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Instant Pot Turkey Meatballs and Spaghetti Squash
Course: Main Course
Keyword: instant pot recipe, low carb recipe, spaghetti and meatballs
Homemade flavorful turkey meatballs, in a delicious red sauce, and overtop spaghetti squash. All cooked together in the Instant Pot. Promise, it's not too good to be true.
- 1 pound ground turkey or chicken
- 2 slices thick soft whole grain or white bread
- 1 egg
- 5 cloves garlic, minced or grated
- 1/2 cup whole milk ricotta cheese
- 3 ounces prosciutto, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 pinch each kosher salt and pepper
- 2 tablespoons extra virgin olive oil
- 2 (28 ounce) cans crushed San Marzano tomatoes
- 1/4 cup red wine
- 1 small-medium spaghetti squash (about 4 pounds)
- 1 parmesan rind, plus parmesan for serving
- 2 sprigs fresh thyme
1. Preheat the broiler to high and line a baking sheet with parchment paper.
2. Add the ground turkey to a medium bowl. Take the bread and run it under water until dampened, but not soaked. Gently squeeze the excess water out of the the bread and then crumble the bread over the turkey. Add the egg, 2 cloves garlic, ricotta, prosciutto, oregano, cumin, crushed red pepper flakes, and a pinch each of salt and pepper. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs), placing them on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes or until browned.
3. To the instant pot, add the tomatoes, remaining 3 cloves garlic, red wine, 1/2 cup water, and a pinch each of kosher salt and pepper. Poke the spaghetti squash all over with a fork. Place the spaghetti squash in the center of the sauce and then arrange the meatballs around the squash. Add the parmesan rind and thyme. Cover and cook on high pressure for 30 minutes or until the squash is easily poked through with a fork, this will depend on the size of your squash. Smaller might only need 15 minutes, while large squash might need 45 minutes.
4. Once done cooking, use the natural or quick release function. Carefully remove the squash from the crockpot and transfer to a cutting board. Wipe away any grease and then carefully cut the squash in half lengthwise. Remove the seeds, then using a fork, scrape the squash into strands.
5. Divide the spaghetti squash among plates and spoon the meatballs and sauce overtop. Top with parmesan and basil. Enjoy!
*To make this in the crockpot, broil the meatballs as directed and then add everything to your crockpot, layer the meatballs into the sauce as directed. Cover and cook on low for 5-6 hours. Serve as directed.
Meatballs today…tomorrow something Halloweeny!
Definitely a great recipe; and I LOVE the new site design/layout!
Thank you Liz!
I’ve been eyeing the spaghetti squash, but haven’t had a chance to cook with it yet. This sounds delicious!
The new site design is great! I really like it, and as someone who usually isn’t a fan of change just for the sake of it, I’m happy to see that this time the change has been an improvement. Well done!
And the cookbook arrived! I’m so excited. There are SO many recipes I’m dying to try, and also some that work as an inspiration for me to put my own spin on them 🙂 The photography is stunning as always. It will definitely become one of my most used cookbooks.
Awh that is so great to hear! I hope you love the recipes out of the book.. and let me know what you make! ? Also, so glad you like the new site, I am super into it! Thank you!
I like the concept very much, the redesign is really pretty. So neat aned clean.Good job!
As for the recipe, I’ve made meatballs with spaghetti squash before (also on my blog), but never thought of incorporation ricotta and prosciutto inside them, great idea!
Hmm, how long do you usually cook your spaghetti squash? Because stright in the oven, it takes me 20-25 mins max. If it is small, definitely 20 (sometimes even less), which is not far from the instant pot time – 15 mins. On the other hand, when we round the time to 30 mins, then it is almost a double, so I get the point of taking the advantage of the instant pot.
But to sum up, really inspiring recipe, wonderful blog and I cannot wait for the new features.
Have a nice day,
Love the new look of the blog. I am also new to the Instant Pot. Actually, I have a Fagor Multi Pot. So, similar. Looking forward to trying this recipe. Never would have thought to do a spaghetti squash in there with the sauce. Can’t wait to try that.
I hope you love this Joyce! Thank you!
Thank you, I am so glad you’re loving the new design of the blog! I typically cook my spaghetti squash for about an hour! I hope this helps!
Site looks amazing! Love the addition of shopping picks, too.
Congrats on your new design–all your hard work payed off.
Thank you Nancy!
Man those meatballs look real good. Loving the new layout too!
Thank you so much! I hope you love this!
Hi, Tieghan! Beautiful redesign! Everything looks so crisp, clean and airy! Love the big video display and spotlights. Have not noticed any errors, but one suggestion– the names and links of the dishes from previous days are way too big and cover most of the pictures. Maybe move them to the bottom? Just a suggestion! Great Job!!
Thanks so much for the suggestion! I love hearing feedback from you guys! ?
Tieghan the website looks absolutely amazing!!
I love your new site design! And this recipe sounds great – thank you for including slow cooker instructions too!
Thank you! I hope you love this recipe!
This turkey meatball and spaghetti recipe looks delish and I will try it in my crock pot. Wondering if the spaghetti squash needs to be pricked before adding, to avoid a squash explosion?
Hey Maggie! Yes, the squash does need to be pricked before adding it! I will add this to the instructions. Thank you!
Hey Tieghan! I wanted to pop in to say I LOVE the new site design. I enjoyed looking through it yesterday! And this recipe looks fabulous.
Thank you Natasha! So glad you like the new design!
You can also do whole pumpkins in there for pumpkin puree. It’s 13 minutes, and 5 minutes natural pressure release. I just did a whole kabocha squash in it too for 12 minutes. There is a great facebook group for it that is full of tips and tricks for the instant pot, which really helped me learn how to use it.
Hey Lauren! That is so cool, thank you!
Congrats on the new site. I like almost all of it, except the gray letters. They are big enough and the type style is easy to read, but the gray is too hard to make out. It’s true that my eyes are not what they used to be ( I am 90 years old) and I wear glasses all the time, but if you could just increase the contrast with the white background that would help me a lot. Ask the rest of your loyal followers and see what they say. Thanks in advance. Malcolm.
Hey Malcolm! Thank you so much for letting me know! I will see what I can do about this. ?
Love spaghetti and meatballs! This looks AMAZING–so does the site design! While I don’t have an instant pot, I do have a crock pot and will definitely try this. I don’t have an oblong crock-pot, mine is an “upright” one, so I may have a struggle getting the squash in there–maybe there’s a reason they call it squash 😉 HA!
I hope you love this Penny! Thank you!
i have a spaghetti squash at home that i had no idea what to do with! now I know, this looks wonderful 🙂
Perfect! I hope you love this! Thank you!
Hey Tieghan – Great site redesign – I agree with everyone. Like the clean sleek look to it. I used to have
to review and test new sites in another job, so will keep you posted if there is bug or glitch! Cannot believe ALL the big changes you are accomplishing…and still continue to develop new recipes, excellent photographs and all your postings. Are you sure you are not cloned?! Great fall recipes too – so much fun to be in the warm kitchen and create! We appreciate all that you do 🙂
Haha thank you Tammy! I am so glad you are enjoying the new design and everything that is going on. Oh, and if you see a bug or glitch please let me know!
Hi Tieghan! I spied the redesign yesterday and it’s absolutely beautiful! Still totally you, but also totally updated!
Thank you Chelsea!
Love the new look of the site, with one exception – the font is a little too light.
This is something I see on a lot of blogs and web sites. Please keep in mind that some of your older (yet devoted) readers might need a darker font in order to be able read this clearly.
Thank you so much for letting me know! I am really glad you are liking it though!
Yeah… I’m not much of a meatball gal myself. It’s not that I don’t like them, they’re just not on my ‘want some’ radar. But, these meatballs look delish!
Well, I hope you love these Demino! Let me know!
Hello! I’m in the middle of cooking this yummy recipe and was wondering if I’m the only person having trouble reading this new font and color? I’ve adjusted my computer and phone but it is still very light.
Hi Lauren! You are not, I find it easier to see if you zoom in on the screen! I hope this helps! Thank you!
I like your idea of adding the cheese and bread to the Turkey meatballs! Also, I love the site design and think it looks really lovely. It feels a bit odd to adjust to the new layout but I really like how clean everything looks! I hope the site will still stay warm and inviting and think the colors look nice.
Good luck adjusting to the new layout and I hope you’re staying warm. 🙂
I am so happy you like the new layout of the blog + am so happy you like this recipe! Thank you!
What’s an instant pot? Is that pressure cooker?
On #3 it says to ‘Pot the spaghetti squash, I’m guessing you mean ‘poke’.
Can’t wait to make this!!!
Hi! Yes, it’s a pressure cooker. You may also use a slow cooker, but see the note on the recipe about this. Please let me know if you have any other questions. Hope you love this recipe! 🙂
I love this, such a great dinner idea!
Thank you! I hope you love this Laura!
I found your beautiful cookbook first then joined the Instagram group. The photography is gorgeous! Maybe I missed it but making the spaghetti squash recipe tonite and was wondering what size cans for the tomatoes? Thank you so much! Oh and the website is very inviting and also beautifully done.
Thanks so much!! I use 24 ounces cans! Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
This looks AMAAZIIING!! ? Hoping to make it for a girls night/pumpkin painting party next week (#StarOfTheShow???). But is there any way to make it dairy-free? Recommended modifications or substitutions for the ricotta? (…and/or Parmesan rind?). Many thanks in advance for your advice!
Oh that sounds so fun. Hope it happens! You can just omit the ricotta and parmesan. The recipe will be great minus them too. Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?
i had a ton of problems with this recipe (and am now waiting for my pasta to finish cooking, having given up on spaghetti squash in the instant pot).
-there were no amounts listed for the tomatoes – i found in comments that you used 24 oz & i ended up using 28 oz. still when i started trying to cook in the instant pot, it said “BURN” on the display – turns out that is what happens when there’s not enough liquid in the pot
-what size pressure cooker are you using? the spag squash (mine weighed 3 and change) did not fit with the meatballs. mine is 6 qt, so maybe that was just an oversight on my part.
ended up fishing out the meatballs that were able to fit and putting them on the stovetop with some sauce. tried to cook the spag squash on 15 mins on high pressure and it was still undercooked even after i saw in the comments you recommended to someone else to poke it with a fork.
this was a disaster.
I am so sorry you had so much trouble with this recipe. It is hard to say went wrong without being in the kitchen with you. Unfortunately, Instant Pot’s can all vary and this can cause cooking times to be off. Again, I am incredibly sorry you had so much trouble. If there are any questions I can answer, please let me know. Thanks, Tieghan
I also had a LOT of trouble with the recipe. By the time I went to make it the recipe on my phone listed “2 (24 ounce) cans crushed San Marzano tomatoes”. The web version listed “2 cans crushed San Marzano tomatoes”. It now says “2 (28 ounce) cans crushed San Marzano tomatoes”. This led to me buying one 28oz can of tomatoes (the equivalent of the first ‘2 cans tomatoes’, then seeing the ‘2 24 ounce cans’ and panicking. Is it 2 cans equalling 24 ounces? Is it 2 24 ounce cans? I added an extra 14.5 ounce can and a smidge of water.
By the time it was done the meatballs were cooked, the squash was hard, and there was cups and cups of tomato juice and no thick sauce. I finally took out the squash and scooped out the cups of tomato juice, sauted it within an inch of its life to thicken it, and made spaghetti noodles for the meatballs.
I still don’t know how much tomatoes it really takes. The meatballs were good but the rest…was a disaster. A very frustrating night. Thankfully I haven’t had these problems with your other recipes or cookbook.
I am SO SORRY for the trouble. I messed up the amounts of tomatoes. It 2 (28 ounce) can of tomatoes. So sorry about that. This recipe is weird, some have tried and had great success while other have tried it and their squash did not cook properly. My only conclusion is that the Instant Pots are varying in the way they cook, which is causing and issue with timing. I have made this a few times now and each time it took about 30 minutes for my medium size squash to cook. My sauce never comes out water, but if you are having trouble with that, try using just 1 can of tomatoes. Again, so sorry for all the trouble with this recipe. Please let me know if I can answer any other questions.
Thanks for the answer! I’ve never had problems with any of your other recipes (the ancho chile steaks w/cherries are a favorite with everyone I cook them for) so this was a disappointment. It could be that we have different sizes of Instant Pots or different versions that’s causing the mixup. Now at least I know the tomato amount although I still don’t know why my sauce was so watery!
This recipe was a hit with my family and an easy enough one to attempt with my new instant pot (I’m having a serious learning curve with this thing!).
I did find that I ended up with a fair amount of excess water at the end. I accidentally added an extra 1/4C of wine, but this was quite a bit more than that. Only thought is that the squash held quite a bit more liquid in it than the one used in this recipe.
That being said, I probably wouldn’t change the measurements for my second attempt, just would use the sear function to cook off some of the moisture.
Thanks for inspiring me in the kitchen!
Hi Jocelyn! I am so glad you and your family enjoyed this recipe! Thank you!
Tried this recipe tonight and was not pleased with the result. First, if you have the 6qt instant pot the meatballs don’t all fit around the squash, so you’d need a bigger instant pot or a smaller squash. More importantly, I am curious how anyone could have success with this recipe as written. The spaghetti squash lets off a TON of water when it’s cooking, and the sauce turned out so watery that it was almost inedible. I would not make this again; it’s much better to bake the squash in the oven.
Hi Kathy, I am so sorry this recipe did not work well for you. I hope you enjoy some other recipes on my blog. If you have any questions I would love to help you out! Happy New Year!
turkish food is wonderful.
So yummy! Thank you!
This recipe just doesn’t work. Used an 8qt pot and got ‘BURN’ message. A few observations:
1. The cheese slid down inside and stuck to the bottom
2. There is very little water in here, you need to have water at the bottom to create steam to make pressure
3. The meatballs need to be covered with olive oil to brown and this isn’t clear in the procedure
Gave up and removed all the ingredients and pressure cooked the squash on the trivet.
HI Chris, I am really sorry you had so much trouble with this recipe. I have not had these issues, so it is very hard to say what happened. Again, so sorry for any trouble.
The meatballs look delish, but could this be modified to use whole wheat pasta instead of the squash pasta?
I am not sure of the cooking times for whole wheat pasta. I am sure it would work, I just don’t feel comfortable giving you cooking times as I have not tried it. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
the recipe looks yummy,especially the grounded turkey.
Thank you! I hope you try this!
Any recommendations for a substitution for the red wine? I’d like to try this recipe and I’d Like to feed some to my 9 month old too.
You can use chicken broth or cranberry juice in place of the wine. The cranberry juice will add a bit more flavor. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Love the concept of this recipe. However, my instant pot has multiple times told me there is a “burn” warning, which has delayed its proper cooking a couple times. Has anyone else had this issue? This is only my second time using the pot.
Hi Gabrielle, I have personally never seen this “burn” warning so I am kind of at a loss. is this happening with this particular recipe or other instant pot recipe you have tried? Hoping I can help, going to research now. Please let me know if you have any other questions. x Tieghan
I loved this sauce! It’s a keeper as well as the meatballs. I also had a “burn” message on repeat with my squash. I’d suggest a redux for 2018 of this recipe. Maybe it would work if the squash was quartered? Anyway it was a fun, wild concept that drew me in and the reward was that fantastic SAUCE!
Hi Cristin! I am so glad you liked this, especially the sauce! I hope you continue to enjoy the recipes on my blog!
Do not add parchment paper while broiling. This is dangerous advice. use foil instead.
So glad you did an Instant Pot recipe. I am new to the UP and still learning, just a little bit intimidated, lol! You are so great at food styling and photography it just makes me drool because everything looks so good. I know what you mean about anxiety before making a trip, I get that way too. I pretty much stress myself out getting ready for a trip so I can relate. I love your weekly Nine Favorite Things Post, and look forward to it on Sundays. I have relatives in Lakewood and around Denver and my aunt emailed me last night saying how green their hard is, but Winter was coming early to drop 5″ of snow overnight and today so I guess the same front may have hit you, too. Have a great week!
Yes, I think it did! I hope you love this recipe, Lou! Thank you so much!
By the way the new site design looks great and love the way you did your pics of the Halloween ? cocktails!
I am so glad you like it! Thank you!
I am SO excited to try this recipe except that I accidentally bought all the ingredients thinking it was a crock pot recipe when it is in fact an instant pot recipe.
Is there any way I can modify this recipe to make it in my crock pot?
Thank you!! 🙂
Hey Sarah! You can slow cook for 4-5 hours on high or 6-7 hours on low following the same set of directions. That will be great! Please let me know if you have any other questions. Hope you love this recipe. Thanks so much! ?Tieghan
This s a really delicious recipe! For all those who had trouble with this recipe, here’s what I did that may help solve some of your issues.
For time’s sake, I decided to cook the squash and sauce/meatballs separately, starting with the spaghetti squash. I have a 6 qt, and my spaghetti squash was gigantic, so it wouldn’t have fit with the sauce anyway. I actually had to cut it in quarters to get it all in! I removed the seeds and added a cup of water and pressure cooked for 8 min, quick release.
Then I removed the squash, poured out the water and added the sauce ingredients and the broiled meatballs and pressure cooked for 10 min, quick release. I may do 11 next time?
It turned out great! If you start the squash right away, then start prepping, rolling, broiling, taking out cans, the timing should work out pretty well.
I don’t mean to add “expert suggestions” to a professional food blog, but I wanted to give an idea some of those with issues and/or smaller instant pots.
Thanks for the recipe, Tieghan!
Hi Lydia! Thank you so much for sharing your tips for others! I am so glad this recipe turned out great for you!
FOR THE HIGH PRESSURE SETTING DO YOU USE THE STEAM FUNCTION OR THE MEAT/ STEW SETTING IN THE CROCKPOT XL EXPRESS COOKER?
Hey Donna, I use the manual setting. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
I got the ‘burn’ message:(
Hi Mindy! I am so sorry about that. Are there any questions I could help you with?
Hi! Is it possible to use a substitute for the egg in this recipe? This looks delicious but we have a food allergy in the fam. 🙁 Wondering if there is a way to make it with a sub!
HI! I would think you could probably just leave the egg out. Maybe add a tablespoon of greek yogurt to keep them moist! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hit here! I think you can just omit the egg. I think the meatballs will be just fine with out. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
What can you substitute for cheese or could you just leave it out?
HI! Just omit the cheese. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
We made this recipe recently and it was delicious– especially the meatballs!!! We want to make just the meatballs (without the sauce or spaghetti squash) as an appetizer next. Do you have recommendations for how long you would cook the meatballs in the oven to make sure they’re done? (skipping the pressure cooker) Thanks for the great recipe!!
Hi! I would bake the meatballs at 425 for 15-20 minutes. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
Hi! I am looking to make just the meatballs in the instant pot without the squash! Would the cook time still be the same?
HI! I would cook the same time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe came out horribly. It was sloppy, inefficient, and tasteless. The whole point of a pressure cooker is convenience.
1. The balls had almost no flavor. The amount of seasoning must be increased and don’t waste any time with the chili flake in the meatballs it’s a tacky substitute for skilled flavoring of meat.
2. It is lazy to cook a spaghetti squash in the sauce. There is a level of imbalance when cooking meatballs and an entire raw squash together. You end up with over cooked meatballs. Then you have to sort out the seeds, which takes forever after an already long cooking time. The sauce was runny and flavorless,
3.There is a total lack of direction here. “One cheese rind”. Not only did this do nothing for the recipe it was a waste of energy and time. Just sprinkle some parm at the end to your liking if you decide to go through with this misleading recipe.
4. It won’t fit in a 6 qt instant pot.
5. Cook things the right way your squash separate , bring your sauce to a simmer, don’t over cook and under season your turkey balls. They already have a low fat content so keep mind they will dry out quickly.
I am sorry this did not work too well for you. Are there any questions I could help you with? Thank you!
Just avoid all instant pot recipe’s with tomato based sauces. The burn warning happens immediately and prevents anything from cooking correctly.
Hi Sam! Is there any questions I can help you with? Please let me know, as this does not happen to me. xTieghan
Thank you for talking about Turkish Food
First HBH fail!
This recipe is NOT possible in a 6qt IP. We have a 3lb squash (25% smaller than what’s called for) and even made smaller meatballs (assuming half the size because we made 24 vs 12.) The meatballs did NOT fit around the squash…not sure how larger ones would’ve fit in there at all. The squash sat above the “max fill line” and the pot never came to pressure. After adjusting and trying twice, we finally took everything out and it is now cooking in the oven.
Had we known we’d have this many issues, we would’ve cooked it differently. It is now 8:15pm, and we’re still waiting for dinner that we started hours ago.
Not throwing in the HBH towel by any means, but definitely are on this recipe. NEVER AGAIN!!!
I am so sorry this recipe did not workout for you. Unfortunately, I own an 8 quart instant pot and it fits perfectly in there. Next time I would try the slow cooker:) xTieghan
What size mfing pressure cooker should I have that will accommodate 12 meatballs AND A FULL 4LB SPAGHETTI SQUASH. Cus the 6qt one I have ain’t cutting the mustard. Plz reply. I’m hungry.
Here is the link for my instant pot: https://rstyle.me/+UadndnYmBP0tT5NUKybW2Q
I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Question. Does this turkey meatball with spaghetti squash recipe really require TWO 28 oz cans of crushed tomatoes or do you mean a TOTAL of 28 oz of crushed tomatoes?! The proportion seems off if it’s a total of 56 oz.
Please clarify! I’m hoping to make this tonight!
The measurements are correct, you will want to use 2 (28 ounce) cans of crushed tomatoes. I hope you love the recipe. Please let me know if you have any other questions! xTieghan