Craving a mouth-watering, quick, and healthy meal that will have your family begging for seconds? Look no further than these incredible Instant Pot Italian Turkey Meatballs! In just 25 minutes, you'll transform simple ingredients into a restaurant-quality dish that's packed with flavor, nutrition, and pure comfort. Whether you're a busy parent, a meal prep enthusiast, or simply someone who loves delicious food, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 jar marinara sauce
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients on a clean workspace. This will help streamline the cooking process.
- In a large mixing bowl, combine 1 lb of ground turkey, 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1 egg. This mixture will form the base of your meatballs.
- Add 2 cloves of minced garlic to the mixture. Make sure to distribute it evenly for a consistent flavor throughout the meatballs.
- Season the mixture with salt and pepper to taste. Start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust according to your preference.
- Using your hands, mix the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Once the mixture is well combined, form it into meatballs, about 1 to
- 5 inches in diameter. You should get approximately 12-16 meatballs, depending on size.
- Set your Instant Pot to the 'Sauté' function. Allow it to heat up for a couple of minutes, then add a tablespoon of olive oil to the pot.
- Once the oil is hot, gently place the meatballs in the pot, making sure not to overcrowd them. You may need to do this in batches. Sear the meatballs for about 2-3 minutes on each side until they are browned.
- After browning, remove the meatballs from the pot and set them aside on a plate.
- Pour the jar of marinara sauce into the Instant Pot, scraping up any browned bits from the bottom of the pot to enhance the flavor of the sauce.
- Return the meatballs to the pot, making sure they are submerged in the marinara sauce. This will help them cook evenly and absorb flavor.
- Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 10 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes before carefully switching the valve to 'Venting' to release any remaining pressure.
- Open the lid and check that the meatballs are cooked through. They should be firm and have an internal temperature of at least 165°F (74°C).
- Serve the meatballs hot, garnished with additional grated Parmesan cheese and fresh herbs if desired. Enjoy your delicious Instant Pot Italian Turkey Meatballs!
Tips
- Meat Mixing: When combining ingredients, use a light touch. Overmixing can lead to dense, tough meatballs. Mix just until ingredients are incorporated.
- Size Matters: Keep your meatballs uniform in size to ensure even cooking. Use a cookie scoop or weigh each meatball for consistency.
- Searing is Crucial: Don't skip the searing step! This creates a delicious golden-brown exterior that locks in flavor and adds depth to your meatballs.
- Temperature Check: Always use a meat thermometer to ensure your meatballs reach an internal temperature of 165°F for food safety.
- Sauce Selection: While marinara works perfectly, feel free to experiment with different sauces like arrabbiata for a spicy kick or vodka sauce for extra creaminess.
- Make-Ahead Magic: These meatballs freeze beautifully! Cool completely, then store in an airtight container for up to 3 months.
- Serving Suggestions: Serve over zucchini noodles for a low-carb option, or classic pasta for a traditional approach. A sprinkle of fresh basil or parsley adds a beautiful finishing touch.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 110mg
