Craving a meal that’s both incredibly delicious and ridiculously easy? Look no further! These Instant Pot Turkey Meatballs are your answer to a busy weeknight dinner. We’re talking tender, juicy meatballs steamed to perfection and then tossed in a luscious, sweet, and savory sauce that hits all the right notes. This low-carb, high-protein dish comes together in just 35 minutes, making it a guaranteed family favorite. Get ready to ditch the takeout menu!
Ingredients
• 1 lb / 450g ground turkey
• 5 tbsp / 40g almond flour
• 3 large eggs
• 2 tbsp / 30ml olive oil
• 1 tsp / 6g salt
• ½ tsp / 1g black pepper
• For the Sweet & Savory Sauce
• 3 tbsp / 42g butter
• ¼ cup / 60ml soy sauce or tamari
• ½ cup / 120ml chicken stock
• ¼ tsp / 1.25ml rice vinegar
• 2 tsp / 8g stevia powder
• ¼ tsp / 1g garlic powder
• 1 tbsp / 9g sesame seeds, for garnish
Instructions
1. Directions
2. In a large bowl, gently combine the ground turkey, almond flour, olive oil, eggs, and a pinch each of salt and pepper. Mix with your hands until just combined, being careful not to overwork the mixture. Roll into uniform 1-inch meatballs.
3. Pour 1 cup of water into the inner pot of your Instant Pot and place the steamer basket inside. Arrange the meatballs in a single layer in the basket.
4. Secure the lid, set the steam release handle to the “Sealing” position, and select the “Manual” or “Pressure Cook” button. Cook on high pressure for 10 minutes.
5. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the handle to the “Venting” position. Once the pin drops, open the lid and carefully remove the steamer basket with the meatballs. Set aside.
6. Discard the water from the pot and select the “Sauté” function. Add the butter and let it melt. Whisk in the soy sauce, chicken stock, rice vinegar, stevia powder, garlic powder, and the remaining salt and pepper.
7. Bring the sauce to a simmer, then gently add the cooked meatballs back into the pot. Toss to coat and let them simmer in the sauce for 3-4 minutes, allowing the flavors to meld.
8. Serve immediately, garnished with a sprinkle of sesame seeds.
Nutritional Information
• Per Serving: Calories 448 | Total Fats: 29.6g | Net Carbs: 2.4g | Protein: 41g | Fiber: 1.2g
Pro Tips
• For the most tender meatballs, mix the with your hands until they are just combined. Overmixing can result in a tough, dense texture.
• To develop a deeper flavor and a beautiful crust, briefly brown the meatballs on all sides using the “Sauté” function before pressure cooking.
• If you prefer a thicker sauce, create a slurry by mixing 1 teaspoon of arrowroot powder with 1 tablespoon of cold water. Whisk it into the simmering sauce until it thickens.
• Easily make this recipe gluten-free by substituting the soy sauce with an equal amount of tamari or coconut aminos.
FAQ
Q: Can I make these turkey meatballs gluten-free
A: Yes, you can easily make this recipe gluten-free by substituting the soy sauce with an equal amount of tamari or coconut aminos.
Q: How do I prevent my turkey meatballs from being tough
A: For the most tender meatballs, mix the ingredients with your hands only until they are just combined. Overworking the mixture can result in a tough, dense texture.
Q: How can I make the sauce thicker
A: To create a thicker sauce, make a slurry by mixing 1 teaspoon of arrowroot powder with 1 tablespoon of cold water. Whisk it into the simmering sauce until it thickens to your liking.
Q: What is the cook time for turkey meatballs in an Instant Pot
A: These turkey meatballs cook on high pressure for 10 minutes in the Instant Pot, followed by a quick pressure release.
