These meatballs are so huge you might just say "yippee-ki-yay!" This is a spaghetti and meatball dinner, fit for Detective Lieutenant John McClane (Bruce Willis' character) in "Die Hard."
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
912 Calories
Recipe Instructions
Step 1
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Lightly beat egg and milk together in a large bowl. Mix in bread crumbs, adding up to an additional 1 tablespoon milk if mixture looks dry. Mix in ground beef, pork, onion, Parmesan cheese, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Form mixture into five 3 1/2- to 4-ounce meatballs.
Step 4
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and heat until butter has melted. Add meatballs and cook until browned, 1 to 2 minutes per side. Add pasta sauce and hit Cancel.
Step 5
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 6
Place cooked spaghetti into 5 individual pasta bowls. Top each serving with sauce and a giant meatball.
