Instant Pot Turkey Meatballs and Spaghetti Squash.

If spaghetti squash is your thing but the wait time isn’t, this one’s for you. We broil juicy turkey meatballs, then pressure-cook everything together in a bright, garlicky tomato sauce until the squash is fork-tender and the meatballs are super moist.

It’s a speedy, cozy bowl that tastes like Sunday supper—but fits a busy weeknight.

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.

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.

FAQ:

Can I brown the meatballs in the Instant Pot instead of broiling?
You can, but they’re prone to sticking and it takes longer in batches. Broiling gives quick, even browning with less mess.

How do I know the spaghetti squash is done?
Pierce the skin with a fork—if it slides in easily and the strands pull apart without resistance, it’s ready.

What size Instant Pot works best here?
A standard 6-quart fits a small–medium squash (~4 lb) plus meatballs and sauce. If using an 8-quart, maintain the same method and cues.

Can I make this in the slow cooker?
Yes—use your existing note to broil the meatballs first, then cook on LOW for 5–6 hours. Check that the squash strands pull apart easily before serving.