Ingredients
The following ingredients have 6 Servings
- 1 1/2 tablespoons olive oil
- 3 cups beef stock
- 12 ounces spaghetti (broken in half)
- 1 (24-ounce) jar tomato basil pasta sauce
- 1/3 cup chopped fresh basil leaves
- 1/4 cup freshly grated Parmesan
- 1 pound lean ground beef
- 1/2 pound Italian sausage (casing removed)
- 1/2 cup Panko
- 3 tablespoons whole milk
- 1 large egg (lightly beaten)
- 3/4 teaspoon Italian seasoning
- 2 cloves garlic (minced)
- Kosher salt and freshly ground black pepper (to taste)
Instruction
- In a large bowl, combine ground beef, sausage, Panko, milk, egg, Italian seasoning and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 24 meatballs.
- Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; working in batches, add meatballs, and cook until all sides are browned, about 4-5 minutes. Return all meatballs to the Instant Pot®.
- Stir in beef stock, scraping any browned bits from the bottom of the pot.
- Add spaghetti; stir in pasta sauce until evenly coated. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Gently stir mixture until spaghetti is completely separated, about 1 minute. Let stand 5 minutes.
- Serve immediately, garnished with basil and Parmesan, if desired.
