Directions

• In a large bowl combine the milk, breadcrumbs, Pecorino, garlic, egg, tomato paste, parsley and salt and mix well to combine.
• Add the turkey and mix using a fork to fully mix everything together, careful not to overwork and form into 18 meatballs.
• Press sauté on the Instant Pot and add the oil and garlic and cook until golden, about 1 to 2 minutes.
• Turn off the pressure cooker.
• Add the tomatoes, basil, salt and pepper to taste and gently place the meatballs in the sauce.
• Don’t worry if they are snug in the pot or aren’t completely covered in sauce. If you have to, stack a few on top of each other as needed but don’t smash them.
• Break 12 ounces of dried spaghetti in half and spread them in one or two layers over the meatballs. Do not stir.
• Pour in 2 cups of low-sodium chicken broth.
• Lock the lid on and make sure the valve is set to seal. Set to cook on HIGH pressure for 8 minutes.
• Use the quick release to let the pressure out once it's done, then shut off and uncover.
• Stir pasta into the sauce, it will thicken and soak the sauce up so no worries if it looks too watery.
• Serve immediately with grated cheese and basil for garnish.