comment icon 58 more comments This is quite possibly the most SOS recipe that there ever was, and it has a real cute name in our house: Spaghetti Bites. The normal name for this would be “Instant Pot Pasta and Meatballs” but considering that this resembles actual spaghetti and meatballs, and that it also reminds me of a big bowl of spaghetti-O’s, and given the fact that I have a two-year-old and a four-year-old in the house, it’s going to be hard for me not to call these Spaghetti Bites. This whole combination is like a hug in food form: little boingy bites of pasta, tender meatballs, caramelizey tomato sauce (it almost browns a bit on the bottom of the IP). And things even get a tiny little bit blingy when you load it up with some herbed lemon ricotta which packs some fresh garlic in there, and everything else good in your pantry – salt, pepper, basil, olive oil – gets flashy up on top. Sweatpants, fork, deepest pasta bowl, let’s go.
In This Post: Everything You Need For Instant Pot Pasta and Meatballs
Watch How To Make This Recipe
Does It Have To Be Made In The Instant Pot?
Nope! Just cook it like regular pasta, and then add the pasta to your sauce and meatballs. You do not need a recipe for it, I promise 🙂 but you can look to the notes section of the recipe if you want more on that. Personally, I like to use the Instant Pot for this pasta for a few reasons: the pasta cooks in the tomato sauce, making it a little extra starchy and thick, and it almost caramelizes the tomato sauce on the bottom of the pan. The meatballs get super tender from a quick pressure cook, the pasta cooks up nice and springy without getting mushy, and the whole thing only leaves you with one dish to wash.
What Type Of Pasta To Use For This
If you’re asking me, a random mom in Minnesota with a food blog, I think the most fun pasta to use for this is ditalini. It’s a small tubular shape that is like a miniature rigatoni. And I said it before, but even though the pasta shape is not rounded, it does kind of transport you straight back to a retro kitchen with a big bowl spaghetti-O’s in front of you. The ditalini I have is DeLallo brand but I’ve seen other brands at Kowalski’s and other stores here in the Twin Cities. The beauty of the DeLallo brand ditalini (not sponsored) is that they have little ridges in them, and that is just a really lovely thing to chomp on when you’re hungry after a long day and just having an SOS dinner moment. It’s the details, ya know? Like the extra ridges on your ditalini. Who knew.
Ways To Customize This
There are a million and one. Some ideas that just scratch the surface:
Use a homemade or storebought spicy tomato sauce, like arrabiata. Add olives, anchovies, or capers to the tomato sauce to make it more of a puttanesca.Blend your sauce with cashews and red peppers to make it a red pepper sauce, like this one.Use storebought meatballs, sliced chicken sausage, ground beef or sausage, or add a can of white beans for a veg alternative.
Things To Know About “The Creamy Element”
I am calling the topping for this Instant Pot pasta and meatballs your “creamy element” – and it really can be kind of anything, it’s just something to make the whole thing creamy, garlicky, and bright. As written, straight out of the Instant Pot, the pasta is heavy and savory – it’s the contrast with the creaminess and the bite of fresh garlic, the freshness of herbs, and the zing of lemony zest and juice that brings this whole thing to the level of being worth writing a blog post about. What you can use for the base of the creamy element:
mascarpone cheese (creamy, buttery, dense, and melty)ricotta cheese (easier to find, a bit less melty, but reminiscent of lasagna which is a good thing)garlic herb spreadable cheese like Alouette and Boursin (extra good for SOS moments – the Alouette brand has little flecks of fresh garlic in there, and a bunch of dried herbs, so I just grate some lemon zest in and it’s good to go)
How To Add More Vegetables To This
You could take three approaches here – one would be to add veggies directly to this dish and cook them into the sauce. Just chop and sauté some veggies (minced carrots, peppers, mushrooms, etc.) at the beginning of the cooking process, and just add your meatballs and sauce to that. The whole thing only cooks for 3 minutes so you don’t run too much of a risk of overcooking the veggies. The second would be to do my favorite add-veggies-to-pasta-dish hack and just stir in some fresh spinach or frozen peas into the cooked pasta at the end. And the third approach, which is what I’d probably do personally, would be to leave this recipe as-is and just add a little side situation to get your veggies in. If we’re talking about a whole meal here, this is nice because it gives you something else to eat that will vary the texture, color, etc. on your dinner plate. Rounds the whole thing out, right? I’d recommend Liz’s roasted broccoli if you have a little more time (SO GOOD), house favorite brussels sprouts for if you have medium amount of time, or a simple green salad if you have minimal time. My girls love all of these but especially that simple green salad! We make it all the time and it’s the perfect super fast salad that gets some tender little greens on the plate and in the bellies. Who knew there could be so much to say about the most basic Instant Pot pasta and meatballs recipe? (Or, as we say, Spaghetti Bites?) This is a back pocket winner that is the realest definition of SOS cooking. Saucy pasta, savory meatballs, and a creamy dollop on top. Dinner = done!
Our Most Popular Instant Pot Recipes
Instant Pot Spicy Short Rib Noodle SoupInstant Pot Red Curry LentilsInstant Pot Short Rib RaguInstant Pot Chicken and DumplingsInstant Pot Korean Beef TacosOr view all our Instant Pot recipes here!
4.1 from 21 reviews
1–2 tablespoons olive oil (2 especially if your sauce doesn’t have much oil it in) 1/2 to 1lb. frozen chicken meatballs (or other pre-made meatballs – I used ones that were already cooked) – about 2 cups if you’re eyeballing one 32-ounce jar of your favorite tomato pasta sauce 1 cup chicken broth 1 1/2 cups small pasta – I like to use ditalini salt and pepper to taste
Herbed Lemon Ricotta
1 pound fresh ricotta – mascarpone is a bit more creamy / melty and also delicious! juice of 1 lemon + a little bit of zest 1 garlic clove, finely grated 1/4 cup olive oil 1 cup finely chopped mixed chives, parsley, basil salt and pepper to taste
An amazing shortcut for the herbed lemon ricotta is garlic and herb spreadable cheese like Boursin or Alouette! I like to add lemon zest to those shortcuts too just so you get the nice lemony flavor in there. A previous version of this recipe had the tomato sauce added first and stirred before cooking; I’ve never gotten a burn warning with that method, but just to be extra sure, I retested and reordered the ingredients so the tomato sauce goes on top of the pasta and meatballs to avoid burn warnings.
