Spaghetti and Chicken Meatballs – Boy turns 13
I am going somewhat backwards with these posts. I have cobbled together a few interesting dishes over the past few weeks and naturally with every dish there is a story.
Aadi is 13 this week. My baby is a bonafide teenager. A weekday birthday is always tricky. He opted for an at home celebration. His menu of choice – chicken spaghetti meatballs that I often make and then chocolate lava cakes. I have added another chocolate dessert to my arsenal. The spaghetti is a simple comforting from the scratch recipe.
My Spaghetti and Meatballs Story
I do put it together these days in the instant pot. But honestly, it really is about everyday comfort flavors and can be done anyway you want. The sauce is made with some jarred chopped tomatoes or sauce. I enhance and simmer the sauce with some herbs while I shape the meatballs. Chicken meatballs, surprisingly moist and full flavored what more can a girl ask for. All is well and happy. At least the birthday boy is happy. I even have a stash of koftas, or meatballs for that proverbial rainy day.
Several of you have been trying some of the pasta recipes I have been sharing, yes, I love all the feedback. We officially have one night a week at home that sort of defaults to pasta night and with the instant pot, this default is even easier.
Have still been keeping indifferent health so I am looking forward the the handful of days that I have away from the routine. Hoping for a few days of non email interrupted sleep. Some more progress on the book projects and before I get too carried away here is the recipe.
Two other meatball recipes include this recipe for Greek Meatballs and then Cilantro Peanut Chicken Meatballs.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A comforting flavorful instant pot take on classic spaghetti and meatballs.
Ingredients
- 1/4 cup olive oil
- 2 tablespoons garlic minced
- 1/4 cup red wine (optional)
- 1/2 teaspoon red cayenne pepper
- 1 teaspoon dried or fresh thyme
- 1 teaspoon dried or fresh basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 cups finely chopped tomatoes or tomato sauce (I use the Pomi brand)
- 1 cup water
- 2 to 3 slices day old bread
- 3/4 pounds boneless skinless chicken thighs
- 3 cloves garlic
- 2 tablespoons chopped parley
- 1 teaspoon salt or to taste
- Freshly ground black pepper
- 1 egg
- 8 ounces regular or whole wheat spaghetti
- Chopped parsley to garnish
Instructions
- Turn the instant pot onto the saute mode. Add in the garlic and cook for a minute or so, until the garlic turns fragrant and pale golden.
- Add in the red wine, red cayenne pepper, thyme, basil, salt, sugar and the tomato sauce. Add in the water and simmer for about 5 minutes.
- Cut the bread into smaller pieces, I do this using a food processor.
- While this is simmering, add the chicken, bread, rosemary, parsley, salt, pepper and the egg into the food processor. Process to a puree. Shape into small meat balls.
- Turn the instant pot off. Add the pasta with a little more water if needed to the sauce. Add in the meatballs, carefully so that they do not break.
- Cover and pressure cook for 2 minutes. Do a quick release after 5 minutes.
- Stir everything well. The mixture will have a lot of sauce, but this will be absorbed by the time you are ready to eat.
- Garnish with more parsley if desired and serve.
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