Craving a hearty, comforting meal that won’t keep you in the kitchen for hours? Look no further! These Instant Pot Turkey Meatballs are your new weeknight hero. We’re talking tender, juicy meatballs simmered in a rich, savory tomato sauce, all ready in a mind-blowing 20 minutes. The almond flour keeps them wonderfully moist and gluten-free, while the Instant Pot does all the heavy lifting. Get ready to serve up a delicious, family-pleasing dinner with minimal effort and maximum flavor.
Ingredients
• Total Time: 20 minutes
• Serves: 4
• 1 lb / 450g Ground Turkey
• ¼ cup / 60ml Chicken Stock
• ⅓ cup / 35g Almond Flour
• 28 oz / 794g can Diced Tomatoes, undrained
• 1 tsp Dried Basil
• ¼ cup finely diced Yellow Onion
• 1 tsp minced Garlic (about 2 cloves)
• 1 tsp Italian Seasoning
• Kosher Salt and Freshly Ground Black Pepper, to taste
Instructions
1. In a large mixing bowl, combine the ground turkey, almond flour, finely diced onion, and dried basil. Season generously with salt and pepper.
2. Using your hands, gently mix the until just combined—be careful not to overwork the meat. Roll the mixture into 12-16 uniform meatballs (about 1.5 inches each).
3. Pour the undrained diced tomatoes, chicken stock, minced garlic, and Italian seasoning into the inner pot of your Instant Pot. Stir to combine.
4. Gently place the prepared meatballs into the sauce, arranging them in a single layer as much as possible.
5. Secure the lid, set the steam release valve to the “Sealing” position, and cook on HIGH pressure for 10 minutes.
6. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to the “Venting” position.
7. Once the pin drops, open the lid. Gently stir the meatballs and sauce. Serve immediately and enjoy!
Nutritional Information
• Per Serving:
• Calories: 320
• Total Fat: 14g
• Net Carbs: 4g
• Protein: 27g
• Fiber: 1g
Pro Tips
• For a richer flavor and better texture, use the “Sauté” function on your Instant Pot to brown the meatballs in a little olive oil before pressure cooking. Remove them, deglaze the pot with the chicken stock, then proceed with the recipe.
• Use a small cookie scoop or ice cream scoop to create evenly sized meatballs. This ensures they all cook through at the same rate.
• Boost the veggies by stirring in a few handfuls of fresh spinach or some chopped zucchini into the sauce after the pressure cooking is complete. The residual heat will wilt it perfectly.
• These meatballs are fantastic for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully for up to 3 months.
FAQ
Q: Do I have to brown the meatballs before pressure cooking
A: Browning the meatballs is an optional step recommended for a richer flavor and better texture. However, the recipe is designed to be quick and delicious even without searing them first.
Q: Can I use something other than almond flour
A: Yes, you can substitute traditional breadcrumbs or panko for the almond flour. Using almond flour is what makes this specific recipe gluten-free and low-carb.
Q: How do I store and reheat these turkey meatballs
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. These meatballs also freeze well for up to 3 months. Reheat gently on the stovetop or in the microwave.
Q: Can I add vegetables to this recipe
A: Absolutely. For a simple veggie boost, stir in a few handfuls of fresh spinach or chopped zucchini after the pressure cooking is complete. The residual heat will cook them perfectly.
