Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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."


Recipe Summary

40 mins
55 mins
15 mins
5 servings


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Place cooked spaghetti into 5 individual pasta bowls. Top each serving with sauce and a giant meatball.

Nutrition Facts

912 calories; protein 42.4g; carbohydrates 106.4g; fat 34.1g; cholesterol 123.5mg; sodium 1615.2mg. Full Nutrition