Prep Time: 5 mins | Cook Time: 10 mins | Additional Time: 15 mins | Total Time: 30 mins | Yield: 4 Servings
We all have a spaghetti recipe but this one I am sharing with you today is probably the best! I kid you not. In just about 30 minutes, you will surely have the best lunch or dinner ever! Oh, man, you are so in for a treat! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to tweak this recipe to your liking. I am sure that you can do a lot to make this even better! Okay, enough with the long introduction. It is time to go to your kitchen and start prepping. Have a blessed day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 pound Italian style frozen meatballs
8 ounces spaghetti noodles (½ box) (broken in half)
2 c water
1 c beef broth
1 (24 ounces) jar of your favourite spaghetti sauce
Directions:
In a 6-quart Instant Pot, add the frozen meatballs.
Break the spaghetti noodles, then put them over the meatballs. Spread them evenly.
Add broth and water. Make sure not to stir.
Top everything with the sauce.
Cover the slow cooker, then cook for about 10 minutes.
Do a quick release, then stir until just mixed.
Let it rest for a few minutes at room temperature without the cover. Stir from time to time until the texture of the sauce becomes thick.
Serve and enjoy!
Notes:
Break the noodles if they stick together.
Garnish with your preferred greens and cheese.
Nutrition Facts:
Calories: 554kcal | Carbohydrates: 52g | Protein: 29g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 1188mg | Potassium: 1047mg | Fiber: 4g | Sugar: 9g | Vitamin A: 735IU | Vitamin C: 12.7mg | Calcium: 57mg | Iron: 3.6mg
[penci_recipe]