What’s better on top of Spaghetti than a beefy meatballs loaded with flavor? Serves 4.
- Make the meatballs: In a large bowl, mix together beef, breadcrumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
- Turn the Instant Pot on in Sauté function. Pour ½ the Marinara Sauce into the Instant Pot. Heat for 5 minutes. Scatter uncooked spaghetti over the sauce. (Try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened, and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.