Instant Pot Turkey Meatballs
Instant Pot turkey meatballs are easy to make with only 9 ingredients! Cooked to juicy perfection in marinara sauce, this meatball recipe is simple and super kid-friendly. Quick to make in one pot in less than 30 minutes!
Servings 4 servings
Calories 362kcal
Ingredients
- 1 pound ground turkey
- ½ cup parmesan cheese
- ⅓ cup almond flour
- ¼ cup parsley chopped
- 3 tablespoon olive oil divided
- 4 cloves garlic minced
- ¾ teaspoon sea salt
- 1 teaspoon Italian seasoning
- 28 oz jar of marinara sauce
Instructions
- In a large bowl, combine almond flour, parmesan cheese, garlic, Italian seasoning, 1 tablespoon olive oil, parsley and sea salt. Add in ground turkey and mix until just combined. Do not over mix.
- Using a small ice cream scooper, scoop out about 12 medium meatballs.
- Set Instant Pot to saute setting and heat up 2 tablespoon olive oil. Once the oil is heated, add meatballs to pot with a space between each. Brown meatballs on all sides, for about 2-3 minutes per side. The meatballs should flip easily (not stick) once they are browned enough on that side. See notes for tips on how to prevent sticking.
- Once browned, hit cancel on saute mode. Pour sauce over browned meatballs. Put lid on Instant Pot, set pressure valve to "sealing" and set to "manual" setting for 15 minutes or until cooked through. Once done, click "cancel" and carefully release pressure value. Serve immediately.
Notes
- How to avoid meatballs sticking to the pot: When making instant pot turkey meatballs it is important to give them a good sear. To avoid each meatball sticking to the instant pot make sure you use enough olive oil when you are searing them. Also, allow them to cook about 2-3 minutes per side to allow them to easily release.
- How to avoid meatballs sticking together: Give each meatball ample space when searing. You will likely have to sear the meatballs in two batches, however, you can cook them in the sauce all together if they have been seared.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat leftovers on the stove over medium heat or in the microwave until heated through.
- Freezer: You can meal prep these and store them uncooked and frozen in the freezer for up to 3 months in a freezer safe container. Follow instructions up through preparation and then place each meatball on a sheet pan and put the sheet pan in the freezer for one hour before moving to a freezer-safe container. Cooked leftovers may also be frozen and stored.
Nutrition
Serving: 3meatballs | Calories: 362kcal | Carbohydrates: 3.5g | Protein: 26.7g | Fat: 24.5g