Pinch of Yum · by Lindsay Ostrom★ 4.1
Instant Pot Pasta with Meatballs
NUTRITION · PER SERVING10M COOK
CAL 40%·PRO 69%
CARBS 62G32% OF CAL
7G FIBER14G SUGAR42G OTHER
FAT 47G54% OF CAL
14G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pasta with herbed meatballs in a rich tomato sauce, topped with creamy mascarpone and lemon. A quick, satisfying one-pot meal.
mainitalianpastabeef🥘 pressure cooker
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Nutrition & ingredients
Ingredients
serves 4- 1-2 tablespoons olive oil (2 especially if your sauce doesn’t have much oil it in)
- 1/2 to 1lb. frozen chicken meatballs (or other pre-made meatballs – I used ones that were already cooked) – about 2 cups if you’re eyeballing
- one 32-ounce jar of your favorite tomato pasta sauce
- 1 cup chicken broth
- 1 1/2 cups small pasta – I like to use ditalini
- salt and pepper to taste
- 1 pound fresh ricotta – mascarpone is a bit more creamy / melty and also delicious!
- juice of 1 lemon + a little bit of zest
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- 1 cup finely chopped mixed chives, parsley, basil
At a glance
PER SERVING · TIME 10M
CAL 40%·PRO 69%
CARBS 62G32% OF CAL
7G FIBER14G SUGAR42G OTHER
FAT 47G54% OF CAL
14G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 1719mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1412mg
- Calcium
- 360mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1719MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.