Craving a meal that’s both incredibly satisfying and refreshingly simple? Look no further! These Instant Pot Garlic Turkey Meatballs are your answer to a busy weeknight. We’re ditching the dry, bland meatballs of the past and using the magic of the pressure cooker to lock in moisture and flavor. Each bite is bursting with savory garlic, fresh parsley, and the tender texture of perfectly cooked turkey. This recipe is a low-carb, high-protein powerhouse that the whole family will love. Get ready to add a new favorite to your dinner rotation!
Ingredients
• 1 lb ground turkey
• ¼ cup almond flour
• 2 small onions, finely chopped
• 2 garlic cloves, minced
• 2 large eggs, beaten
• 1 tsp salt
• 3 tbsp olive oil, divided
• ¼ cup fresh parsley, chopped
• ¼ cup chicken or vegetable broth
Instructions
1. Directions
2. In a large bowl, gently combine the ground turkey, almond flour, chopped onions, minced garlic, beaten eggs, salt, and parsley. Mix with your hands until just combined—be careful not to overwork the meat. Shape the mixture into 15-20 uniform meatballs.2. Select the ‘Sauté’ function on your Instant Pot. Once the display reads ‘Hot’, add 1-2 tablespoons of olive oil. Carefully place meatballs in a single layer (work in batches if needed) and sear for 3-4 minutes, turning occasionally, until golden brown on all sides. Remove seared meatballs and set aside.3. Press ‘Cancel’. Pour the broth into the pot and use a wooden spoon to scrape any browned bits from the bottom. This step is crucial to add flavor and prevent a burn notice.4. Return all the meatballs to the pot. Secure the lid, ensure the steam release handle is in the ‘Sealing’ position, and press the ‘Meat’ button. Adjust the time to cook for 15 minutes.5. Once the cooking cycle is complete, allow the pressure to release naturally for 5-10 minutes before carefully switching the handle to ‘Venting’ to release any remaining steam. Press ‘Cancel’, open the lid, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 251
• Total Fats: 8.7g
• Net Carbs: 3.3g
• Protein: 36.9g
• Fiber: 1g
Pro Tips
• For the most tender meatballs, mix the until just combined. Overworking the ground turkey can result in tough, dense meatballs.
• Don’t skip the sauté step! Searing the meatballs creates a delicious golden-brown crust, a process called the Maillard reaction, which adds a deep, savory flavor that you won’t get from pressure cooking alone.
• Use a small cookie or ice cream scoop to form your meatballs. This ensures they are all a uniform size and will cook evenly.
• 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: How do I keep my turkey meatballs from getting dry
A: The key to moist turkey meatballs is to mix the ingredients until just combined and not to overwork the meat. Using the Instant Pot is also crucial, as the pressure cooking method locks in moisture, resulting in incredibly tender and juicy meatballs.
Q: Is it necessary to sear the meatballs before pressure cooking
A: Yes, we highly recommend it. Searing the meatballs using the ‘Sauté’ function creates a delicious golden-brown crust through the Maillard reaction. This step adds a deep, savory flavor that you won’t achieve from pressure cooking alone.
Q: Can I freeze these Instant Pot turkey meatballs
A: Absolutely! These meatballs are perfect for meal prep. Once cooked, allow them to cool completely. Then, store them in an airtight, freezer-safe container for up to 3 months. You can reheat them directly from frozen.
Q: What can I serve with these garlic turkey meatballs
A: To keep the meal low-carb, serve these meatballs with zucchini noodles, cauliflower rice, or a fresh green salad. They are also delicious on their own or with a side of steamed asparagus or broccoli.
