Instant Pot Turkey Meatballs
Instant Pot Turkey Meatballs are a great way to make a healther meatball option in a fraction of the time. Less than 15 minutes needed!
Servings 6
Calories 103kcal
Ingredients
- 1 lb ground turkey
- ½ teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg beaten
- 1 cup turkey broth
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 1 cup water
Instructions
- In a bowl, crack and whisk 1 egg.
- In another bowl, mix the ground turkey, salt, pepper and parsley.
- Pour the whisked egg over the turkey mixture and combine.
- Create the meatballs from the mixture and then put them in the fridge for 30 minutes.
- Pour the turkey broth into the Instant Pot and then place the meatballs inside.
- Put on the lid and cook on high pressure for 5 minutes.
- Once the cooking time is complete, do a quick pressure release.
- Remove the meatballs and put them in a dish.
- In a bowl, combine the cornstarch with water and then pour the mixture into the Instant Pot.
- Press "saute" and saute for 2 minutes while stirring. Bring it to a bowl and then let it simmer to thicken.
- Once it's thickened to a gravy, pour over the top of the meatballs and serve.
Video
Notes
- Don't pack the meatballs too tightly when you're making them. Pack them just enough so that they hold together but still allow the interior to remain juicy.
- You don't need to flip the meatballs, but you can roll them in the broth before taking them out of the Instant Pot to add some extra juiciness.
- You can make this recipe using ground beef and ground chicken as well.
Nutrition
Calories: 103kcal | Carbohydrates: 2g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 582mg | Potassium: 269mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg