meatballs and pasta

<p>Instant Pot Rotini Pasta and Meatballs is an easy pasta recipe that only takes minutes to make!</p>

Instant Pot Rotini Pasta and Meatballs

Bag Italian Meatballs Frozen (28 meatballs)

Spaghetti Sauce (we used Prego Garden Chunky Combo)

Rotel Original Diced Tomatoes & Green Chilies

0z. Box Rotini Pasta

water

Place frozen meatballs in Instant Pot. Spread meatballs out.

Layer the pasta on top of the meatballs.Spread pasta out evenly.

Dump in can of rotel. Use back of spoon to spread tomatoes &amp; chile over pasta.

Pour in the psta sauce. Use back of spoon to spread sauce. 

Fill empty spaghetti sauce jar with water. Should be 2 1/2 cups water. Shake jar then pour water into large measuring cup. Add another 1/2 cup water to measuring cup. You should have 3 cups of water.

Take half the water and pour it around the inside of the instant pot so it seeps down to the  meatballs.Then pour the other half of water evenly over the top of the sauce.

 Add your seasoning of choice or stir in the seasoning once the pasta and meatballs are finish cooking.

Close the lid and lock it. Place the knob to the sealing position.Then set the pot to manual (high pressure) 6 minutes. It may take a few minutes to come to pressure.

 Carefully do quick release once the timer goes off. Turn the knob to venting. After the valve (pin) goes down carefully open the lid.

Stir the pasta and meatballs and serve or place a lid on the pot and serve when ready.

I have yet to try rotini in the instant pot. I have egg noodles. I am going to have to add this to my list, It looks delicious!

My dental issues are starting to get taken care of!  I loved this when I made it the first time and as I type this my second batch of this is in the IP!  I did sub one thing, though.  I used 10 oz. of cherry tomatoes and they should work fine!  Thanks again for the great recipe!

Just thought I'd let you know that I LOVE this recipe!!!!!  I've made it like 10 times already!  It will be the pasta dish I will make for my buddies at work I hope in November!  I rave about it and I think they'll like it too!  I hope you don't mind, and I've noticed that you've noticed a time or two when I recommend this recipe to people!  I will always recommend it to people and I think I finally found the perfect combinations for me!  I use (thank you Jeffrey from Pressure Luck for some of these!) Victoria Brand Marinara Sauce for the pasta sauce, I divide the 3 cups of water in half using half of it to wash out the sauce jar and the other cup and a half of BTB Garlic Broth.  I of course use the cherry tomatoes, and the spices that work well for me are 1 tsp each of oregano leaves, dried basil, and Italian seasoning.  Thanks for a super easy and super great recipe!  I always recommend the great ones to newbies on the IP community and just did so again a few minutes ago!  I know you have other recipes on your blog and I really do need to go through them all!  So many recipes, so little time!  Take care!

These ground pork meatballs with spaghetti and homemade marinara sauce are a delicious dinner any night of the week.

Ground Pork Meatballs with Pasta and Marinara Sauce

pork

garlic

black pepper

salt

oregano leaves

thyme leaves

olive oil

(15 ounces) tomato sauce

white wine (Pinot Grigio, Sauvignon Blanc or Unoaked Chardonnay)

basil leaves

salt (or salt

red pepper flakes (or more if you prefer more heat)

Parmesan cheese

servings uncooked (dry) spaghetti pasta

Water (for cooking the pasta)

salt (for the boiling water)

In a medium size bowl add the ground pork, granulated garlic, black pepper, salt, dried oregano and dried thyme.&nbsp; Mix together.&nbsp; &nbsp;

Roll the ground pork mixture into balls that are a little bit smaller than a golf ball.&nbsp;

Heat a skillet on medium heat and add the olive oil.&nbsp;

To the skillet, add the meatballs.&nbsp; As they cook, keep turning them so that each side will brown.

Once each side has browned (about 8 minutes), cover the pan with a lid and turn the heat down to low.&nbsp;

Continue cooking for until the meatballs are completely cooked through (about another 5 to 7 minutes).

Transfer the meatballs from the skillet onto a plate while making the sauce. Leave any remaining remnants from the meatballs in the skillet.

For the Meatballs:

In the same skillet add the white wine.&nbsp; Heat the skillet on medium heat and continue to stir as the wine reduces (about 5 minutes).&nbsp;

Then to the skillet, add tomato sauce, dried basil, dried thyme, hot red pepper flakes (add a bit more if you prefer more heat), and the salt.&nbsp; Stir.

Turn the heat down to low and let the sauce simmer (stirring occasionally) while cooking the pasta.&nbsp;

For the Sauce:

In a medium size pot, add hot water and bring it to a boil.  To the boiling water, add salt.  Add the pasta to the boiling water.

Cook the pasta until its al-dente (firm) (according to package instructions).  Drain the pasta (don’t rinse the pasta) and set aside.Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.

For Serving - To serving dishes, add the spaghetti pasta.&nbsp; Cut the meatballs in half and add them on top and on the sides of the pasta (cut-sides down).&nbsp;

Then pour warm marinara wine sauce and top with parmesan cheese.&nbsp; Serve while warm.

For the Spaghetti Pasta:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1562804341/qoggs15rvihe3dvzrvez.mp4

Spaghetti and ground pork meatballs drenched in a delicious quick and easy marinara sauce for dinner any night of the week.

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The most viewed meatballs and pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine