Craving classic comfort food without the fuss? These Instant Pot Turkey Meatballs are your answer! We’re talking tender, herb-infused meatballs simmered in a rich tomato sauce, all made effortlessly in one pot. This recipe is a game-changer for busy weeknights, delivering a healthy, low-carb, and incredibly satisfying meal that the whole family will love. Let the pressure cooker do the work while you get ready to dive into deliciousness!
Ingredients
• 1 pound / 450g lean ground turkey
• 1 large organic egg
• ¼ teaspoon dried thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon dried rosemary
• ¼ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1½ cups / 360ml sugar-free tomato sauce
Instructions
1. Directions
2. Combine the Meatball Mixture: In a large mixing bowl, add the ground turkey, egg, dried thyme, oregano, rosemary, garlic powder, salt, and pepper. Use your hands to gently mix until all the are just combined. Be careful not to overmix.
3. Form the Meatballs: Roll the turkey mixture into evenly sized meatballs, about 1.5 inches in diameter. You should get approximately 16-20 meatballs depending on size.
4. Assemble in the Instant Pot: Pour the sugar-free tomato sauce into the bottom of your Instant Pot. Carefully arrange the meatballs in a single layer over the sauce. Gently stir to coat them.
5. Pressure Cook: Secure the lid on the Instant Pot and turn the pressure valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer for 25 minutes at High Pressure.
6. Release Pressure and Serve: Once the cooking cycle is complete, carefully perform a Quick Release to vent the steam. Once the pin drops, open the lid, give the meatballs a gentle stir, and serve hot.
Nutritional Information
• Per Serving
• Calories: 101
• Total Fat: 4.7g
• Net Carbs: 0.18g
• Protein: 12.5g
• Fiber: 0.8g
Pro Tips
• For extra flavor and a better texture, use the “Sauté” function on your Instant Pot to brown the meatballs in a little olive oil before adding the sauce and pressure cooking.
• Don’t overmix the meat mixture! Mix just until the are combined to ensure your meatballs stay tender and juicy, not tough.
• Feel free to add finely chopped vegetables like onions or bell peppers to the tomato sauce for a nutritional boost and added flavor.
• These meatballs freeze beautifully. Let them cool completely, then store them in an airtight container in the freezer for up to 3 months for a quick future meal.
FAQ
Q: Do I need to brown the meatballs before pressure cooking
A: No, you don’t have to brown them. However, for extra flavor and a better texture, you can use the ‘Sauté’ function on your Instant Pot to brown the meatballs before adding the sauce and pressure cooking.
Q: Can I freeze these Instant Pot turkey meatballs
A: Yes, these meatballs freeze beautifully. Let them cool completely after cooking, then store them in an airtight container in the freezer for up to 3 months for a quick future meal.
Q: How can I prevent my turkey meatballs from being tough
A: The key to tender meatballs is to not overmix the meat mixture. Use your hands to gently combine the ground turkey with the egg and seasonings just until they come together.
Q: Can I add vegetables to this recipe
A: Absolutely. For a nutritional boost, feel free to add finely chopped vegetables like onions or bell peppers directly into the tomato sauce before arranging the meatballs in the pot.
