Spaghetti with Herbed Parmesan Turkey Meatballs Pressure Cooker Recipe

Spaghetti With Herbed Parmesan Turkey Meatballs Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 15 minutes for sauce, 5 minutes for meatballs on HIGH pressure

MEATBALLS

• 1½ pounds ground lean dark meat turkey
• ½ cup plain dry bread crumbs (can be gluten free) or panko
• ½ cup grated Parmesan cheese
• 2 teaspoons onion powder
• ½ teaspoon dried Italian herb blend or 1 tablespoon grated peeled fresh ginger
• ¼ cup milk
• 2 tablespoons ketchup
• 1 large egg, beaten
• ¼ teaspoon freshly ground black pepper
• 2 pounds fresh or dried pasta, such as penne or spaghetti (can be gluten free)

SAUCE

• ¼ cup olive oil
• 2 large shallots, finely chopped, or ¾ cup chopped onion
• 1 rib celery, chopped
• 1 large carrot, chopped
• 2 cloves garlic, chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can diced tomatoes in juice, undrained
• 1 (3-ounce) package sundried tomatoes
• 1 cup dry red or white wine
• 1 cup water
• ¼ teaspoon crushed Aleppo pepper or red pepper flakes
• ¼ cup finely chopped fresh basil
• 3 tablespoons finely chopped fresh flatleaf parsley
• sea salt

Method

1. Place the turkey in a large bowl
2. Make a well in the center of it and add the bread crumbs, Parmesan, onion powder, herbs, milk, ketchup, egg, and pepper
3. Using your fingers, gently mix all the ingredients until thoroughly combined
4. Add more crumbs or milk to adjust the consistency; it should be moist but hold its shape
5. Form into 1½- to 2-inch balls (22 to 24 meatballs about the size of a golf ball); a small metal ice cream scoop does this beautifully
6. Place on a waxed paper-lined baking sheet
7. Refrigerate, uncovered, until ready to add to the sauce
8. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
9. Add the shallots, celery, and carrot, reduce the heat to medium, and cook, stirring a few times, until softened, about 2 minutes
10. Add the garlic and stir for 30 seconds to warm
11. Add the crushed, diced, and sundried tomatoes, wine, water, Aleppo pepper, herbs, and salt to taste
12. Bring to a boil for 30 seconds
13. Close and lock the lid
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 15 minutes
17. While the sauce is cooking, bring a large pot of salted water to the boil for the pasta
18. Time it so that the pasta will be done just a minute or two after the meatballs cook in the sauce
19. Remove the pressure cooker from the heat
20. Open it with the Quick Release method
21. Be careful of the steam as you remove the lid
22. Puree the mixture in the pot with an immersion blender
23. Taste for salt and pepper
24. Bring the sauce to a high simmer over medium heat; add the meatballs one at a time, trying to get them in a single layer
25. If you need to pile some on top of one another, that’s fine
26. Relock the cooker, bring back up to HIGH pressure, and cook for 5 minutes
27. Open the cooker with the Quick Release method
28. Drain the pasta and portion onto dinner plates or in large shallow soup bowls
29. Top with sauce and meatballs
30. Serve with freshly grated Parmesan cheese on the side
31. The sauce and meatballs keep in an airtight container for up to 3 days in the refrigerator or 2 months in the freezer

Full List of Meat Recipes
Full List of Turkey Recipes

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