Instant Pot Turkey Meatballs

5 from 15 votes

Instant Pot Turkey Meatballs cooked in tomato sauce is the best healthy 30 minute comfort meal! This recipe is easy to make is can be served with a bowl of spaghetti, rice, or other grains of your choice.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings: people

Calories: 325kcal

Author: Veronika's Kitchen

Ingredients

1 pound ground turkey
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 medium onion finely chopped
2 cloves garlic minced
2 tablespoons parsley finely chopped
1 large egg
1 tablespoon milk
½ cup breadcrumbs
½ cup parmesan cheese grated
2 tablespoons olive oil
½ cup chicken stock I prefer to use Homemade Chicken Stock
1 can tomato sauce 14oz

Instructions

In a large mixing bowl, mix all the ingredients together (ground turkey breast, salt, pepper, red pepper flakes, onion, garlic, parsley, an egg, milk, breadcrumbs, and parmesan cheese), and using your hands, mix it well until all the ingredients are evenly distributed.
Form the meatballs, about 2 tablespoons each.
Set Instant Pot to Sauté on high heat and add olive oil.
When the olive oil is hot, brown the meatballs in two batches, so they are in a single layer and don’t touch each other. Brown them for about 1-2 minutes each undisturbed on both sides, until they get brown color. Then remove from the pot.
Add chicken broth and scrape any burned bits from the bottom of the pot. Then add tomato sauce and mix. Bring it to the boil and let it simmer for about 5 minutes.
Transfer the meatballs back to the pot in a single layer.
Cover with a lid and cook on Manual high pressure for 5 minutes. Make sure that the venting knob is turned to “Sealing”!
When it is done, let it naturally release the pressure for 5-7 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
Serve with pasta, rice, or other grains of your choice.

Video

Notes

You can finely chop the onion or grind it. I always like to grind my onion in a mini food processor to make it more like paste. This way it also produces more liquid, which adds more flavor to the dish.
If you decide to grind your onion like me, your turkey mixture will be a bit more wet than with chopped onion. To balance, just add a bit more breadcrumbs (about ¼ cup).
In general, the turkey mixture will be more or less wet for everyone, so adjust your breadcrumbs accordingly to get the perfect texture, so your meatballs are not falling apart.
To make sure your meatballs don’t fall apart while cooking, I like to brown them on both sides. Plus, they taste better this way!

Nutrition